Description - Analysis of Food Spices: Identification and Authentication by Leo M.L. Nollet
- Provides a detailed overview of different food spices of plant origin, discussed their health benefits, and use of different analytical techniques in its quality control.
- Explain how qualitative diagnostic features of food spices are utilized as a quality control tools.
- Describes applicability of analytical techniques like HPLC, LC-MS, GC-MS, HPTLC, and capillary electrophoresis (CE) for quality control of food spices.
- Emphasize use of recent techniques such as proteomics, biosensors, etc. in the analysis/ quality control of food spices.
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