Handbook of Dairy Foods Analysis
暫譯: 乳製品分析手冊

乳製品在西方飲食中佔有很大比例，但由於其來源的潛在多樣性，這一食品類別常常對食品科學家及其研究工作構成挑戰。《乳製品分析手冊（第二版）》匯集了全球頂尖的乳製品研究專家，將最優秀的乳製品分析技術和方法整理成一本結構良好的書籍。

本手冊在方法的詳細性和涵蓋的乳製品範圍上都極為全面，包括分析化學和生化化合物的工具，以及生物活性肽、益生元和益生菌的分析。它描述了在質量控制中使用的非侵入性化學和物理傳感器及啟動培養物。

第二版新增了四個全新章節，涵蓋了確定生物活性肽、防腐劑、內源性酶活性和乳製品感官感知的分析技術和方法，所有其他章節也已根據近期研究進行了調整。所有其他章節均已徹底更新。

主要特點：
- 解釋可用於乳製品化學和生化分析的分析工具
- 涵蓋各種乳製品，包括牛奶、起司、奶油、優格和冰淇淋
- 營養品質分析包括益生元、益生菌、必需氨基酸、生物活性肽和健康的植物來源化合物
- 包含一系列分析感官特性的章節，包括顏色、質地和風味

本書涵蓋了乳製品分析技術的各個方面，討論了當前分析化學和營養化合物的方法，以及微生物、過敏原、污染物和/或其他摻雜物的檢測，包括環境來源或在加工過程中引入的物質。還討論了用於評估顏色、質地和風味的其他方法。

本手冊由國際知名的貢獻者撰寫，在著名專家Fidel Toldr和Leo M.L. Nollet的編輯指導下，這本手冊是為數不多的完全專注於乳製品分析的參考資料之一，對於乳製品研究、加工和製造行業的人士來說，是一個極具價值的參考資料。

Fidel Toldrá, Ph.D. in Chemistry (University of Valencia, 1984) and Research Professor at the Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC). He serves as Editor of Trends in Food Science & Technology (Elsevier), Associate Editor of Meat Science (Elsevier) and Editor-in-Chief of book serial Advances in Food & Nutrition Research (Academic Press/Elsevier). He has acted as Editor or Associate Editor of several books in recent years. He was Associate Editor of the Handbook of Food Product Manufacturing published (2007, John Wiley & Sons), the Handbook of Food and Beverage Fermentation Technology and the Handbook of Food Science, Technology and Engineering both published in 2004 and 2006, respectively, by CRC Press..

From 2008 to 2011, he edited with Leo Nollet seven volumes on animal product-related books for CRC Press: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis, Handbook of Analysis of Edible Animal By-Products, Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. They also edited for CRC Press the Handbook of Analysis of Active Compounds in Functional Foods (2012), the 2^nd edition of Advanced Technologies for Meat Processing (2018), the 3^rd editions of Food Analysis by HPLC (2013) and Handbook of Food Analysis (2015), and Advances in Food Diagnostics (2017, Blackwell Publishing).

Prof. Toldrá has been the Editor of the Handbook of Meat Processing (2010, Wiley), Meat Biotechnology (2008) and Safety of Meat and Processed Meat (2009) for Springer, and the 8th edition of Lawrie´s Meat Science (2015, Woodhead). He was the Editor-in-Chief of the 1^st and 2^nd editions of Handbook of fermented meat and poultry (Wiley-Blackwell) and one of the Editors-in-Chief of the Encyclopedia of Food & Health (Academic Press/Elsevier).

Prof. Toldrá serves at the Editorial Board of 15 journals such as Food Chemistry, Current Opinion in Food Science and Journal of Food Engineering. He has published >320 research articles (h index =60), >143 chapters of books and edited/co-edited >50 books. He is a Fellow of the Institute of Food Technologists (IFT) and the International Academy of Food Science & Technology (IAFOST). He received the 2002 IMS International Prize for Meat Science and Technology, 2010 Distinguished Research Award and 2014 Meat Processing Award both of American Meat Science Association (AMSA), 2015 Dupont Science Award, the 2019 Innovation Award from the Association of Spanish Meat Industry and the 2019 Award for Advancement of Application of Agricultural and Food Chemistry from the American Chemical Society (ACS).

Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York--now CRC Press of Taylor & Francis Publishing Group--the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing--now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing--now Wiley--2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing--now Wiley--2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet's recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötleş, 2020) and Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020).

Fidel Toldrá，化學博士（瓦倫西亞大學，1984年）及食品科學部研究教授，隸屬於農業化學與食品技術研究所（CSIC）。他擔任《Trends in Food Science & Technology》（Elsevier）的編輯、《Meat Science》（Elsevier）的副編輯，以及書籍系列《Advances in Food & Nutrition Research》（Academic Press/Elsevier）的主編。他在近年來擔任過多本書籍的編輯或副編輯。他曾擔任《Handbook of Food Product Manufacturing》（2007年，John Wiley & Sons）、《Handbook of Food and Beverage Fermentation Technology》及《Handbook of Food Science, Technology and Engineering》（分別於2004年及2006年由CRC Press出版）的副編輯。

從2008年到2011年，他與Leo Nollet共同編輯了七卷與動物產品相關的書籍，為CRC Press出版：《Handbook of Muscle Foods Analysis》、《Handbook of Processed Meats and Poultry Analysis》、《Handbook of Seafood and Seafood Products Analysis》、《Handbook of Dairy Foods Analysis》、《Handbook of Analysis of Edible Animal By-Products》、《Safety Analysis of Foods of Animal Origin》和《Sensory Analysis of Foods of Animal Origin》。他們還為CRC Press編輯了《Handbook of Analysis of Active Compounds in Functional Foods》（2012年）、《Advanced Technologies for Meat Processing》（第二版，2018年）、《Food Analysis by HPLC》（第三版，2013年）、《Handbook of Food Analysis》（2015年）及《Advances in Food Diagnostics》（2017年，Blackwell Publishing）。

Toldrá教授曾擔任《Handbook of Meat Processing》（2010年，Wiley）、《Meat Biotechnology》（2008年）及《Safety of Meat and Processed Meat》（2009年，Springer）的編輯，並且是《Lawrie´s Meat Science》（第八版，2015年，Woodhead）的主編。他是《Handbook of Fermented Meat and Poultry》（Wiley-Blackwell）第一版和第二版的主編之一，並且是《Encyclopedia of Food & Health》（Academic Press/Elsevier）的主編之一。

Toldrá教授在15本期刊的編輯委員會中任職，例如《Food Chemistry》、《Current Opinion in Food Science》和《Journal of Food Engineering》。他已發表超過320篇研究文章（h指數=60）、超過143章書籍章節，並編輯/共同編輯超過50本書籍。他是食品技術學會（IFT）及國際食品科學與技術學院（IAFOST）的院士。他獲得2002年國際肉類科學與技術獎、2010年美國肉類科學協會（AMSA）傑出研究獎及2014年肉類加工獎、2015年杜邦科學獎、2019年西班牙肉類工業協會創新獎及2019年美國化學學會（ACS）農業與食品化學應用推進獎。

Leo M. L. Nollet於比利時魯汀大學獲得生物學碩士（1973年）及博士（1978年）學位。他是多本書籍的編輯及副編輯。他為M. Dekker（現為Taylor & Francis Publishing Group的CRC Press）編輯了《Food Analysis by HPLC》和《Handbook of Food Analysis》的第一、第二及第三版。最後一版為兩卷本。Nollet博士還編輯了《Handbook of Water Analysis》（第一、第二及第三版）及《Chromatographic Analysis of the Environment》（第三及第四版，CRC Press）。與F. Toldrá合作，他共同編輯了2006年、2007年及2017年出版的兩本書：《Advanced Technologies for Meat Processing》（CRC Press）及《Advances in Food Diagnostics》（Blackwell Publishing，現為Wiley）。與M. Poschl合作，他共同編輯了2006年出版的《Radionuclide Concentrations in Foods and the Environment》（CRC Press）。Nollet博士還與Y. H. Hui及其他同事共同編輯了幾本書籍：《Handbook of Food Product Manufacturing》（Wiley，2007年）、《Handbook of Food Science, Technology, and Engineering》（CRC Press，2005年）、《Food Biochemistry and Food Processing》（第一及第二版；Blackwell Publishing，現為Wiley，2006年及2012年）及《Handbook of Fruits and Vegetable Flavors》（Wiley，2010年）。此外，他編輯了《Handbook of Meat, Poultry, and Seafood Quality》（第一及第二版；Blackwell Publishing，現為Wiley，2007年及2012年）。從2008年到2011年，他與F. Toldrá出版了五卷與動物產品相關的書籍：《Handbook of Muscle Foods Analysis》、《Handbook of Processed Meats and Poultry Analysis》、《Handbook of Seafood and Seafood Products Analysis》、《Handbook of Dairy Foods Analysis》及《Handbook of Analysis of Edible Animal By-Products》。此外，在2011年，他與F. Toldrá共同編輯了兩卷書籍，為CRC Press出版：《Safety Analysis of Foods of Animal Origin》和《Sensory Analysis of Foods of Animal Origin》。在2012年，他們出版了《Handbook of Analysis of Active Compounds in Functional Foods》。與Hamir Rathore共同編輯的《Handbook of Pesticides: Methods of Pesticides Residues Analysis》於2009年上市；《Pesticides: Evaluation of Environmental Pollution》於2012年；《Biopesticides Handbook》於2015年；《Green Pesticides Handbook: Essential Oils for Pest Control》於2017年。其他已完成的書籍項目包括《Food Allergens: Analysis, Instrumentation, and Methods》（與A. van Hengel合作；CRC Press，2011年）及《Analysis of Endocrine Compounds in Food》（Wiley-Blackwell，2011年）。Nollet博士最近的項目包括與F. Toldrá合作的《Proteomics in Foods》（Springer，2013年）及與D. Lambropoulou合作的《Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks》（Wiley，2014年）。在《Food Analysis & Properties》系列中，他編輯了（與C. Ruiz-Capillas合作）《Flow Injection Analysis of Food Additives》（CRC Press，2015年）及《Marine Microorganisms: Extraction and Analysis of Bioactive Compounds》（CRC Press，2016年）。與A.S. Franca合作，他共同編輯了《Spectroscopic Methods in Food Analysis》（CRC Press，2017年），並與Horacio Heinzen及Amadeo R. Fernandez-Alba共同編輯了《Multiresidue Methods for the Analysis of Pesticide Residues in Food》（CRC Press，2017年）。在《Food Analysis & Properties》系列中的進一步卷冊包括《Phenolic Compounds in Food: Characterization and Analysis》（與Janet Alejandra Gutierrez-Uribe，2018年）、《Testing and Analysis of GMO-containing Foods and Feed》（與Salah E. O. Mahgoub，2018年）、《Fingerprinting Techniques in Food Authentication and Traceability》（與K. S. Siddiqi，2018年）、《Hyperspectral Imaging Analysis and Applications for Food Quality》（與N.C. Basantia、Leo M.L. Nollet、Mohammed Kamruzzaman，2018年）、《Ambient Mass Spectroscopy Techniques in Food and the Environment》（與Basil K. Munjanja，2019年）、《Food Aroma Evolution: During Food Processing, Cooking, and Aging》（與M. Bordiga，2019年）、《Mass Spectrometry Imaging in Food Analysis》（2020年）、《Proteomics in Food Authentication》（與S. Ötleş，2020年）及《Analysis of Nanoplastics and Microplastics in Food》（與K.S. Siddiqi，2020年）。