Food Science/Expert Profile


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Expertise

Send me questions on the analysis and detection methods of food ingredients. How to analyze or detect food compounds or residues. Analysis methods of amino acids, peptides, proteins, sugars, organic acids, fats, etc...

Experience in the area

I am a Ph. D. in Science

Organizations

Hogeschool Gent, Ghent, Belgium

Publications

Handbook of Food Analysis, M. Dekker, New York, 1996.
Food Analysis by HPLC, 2nd Ed., M. Dekker, New York, 2000.

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Recent Reviews from Users

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    K = Knowledgeability    C = Clarity of Response    T = Timeliness    P = Politeness
UserDateKCTPComments
Lisa12/15/0910101010Thank you very much for your response! .....
ROBERT11/23/09101010THANK VERY MUCH. SIMPLE, TO THE POINT .....
Cyndi11/14/0910101010Thanks Leo again!
Cyndi11/11/0910101010Thank you Leo for answering so quickly .....
Al11/06/0910101010Thank you. Al Brown

Recent Answers from Leo Nollet

2010-02-26 A question about fats and nutrition labelling:

Dear Melissa, - canola oil. The label isn't misleading. This oil originated in Canada and has became known as the Canadian oil, or canola. Canola oil is second only to flaxseed oil as the highest vegetable

2009-11-09 Organic versus No Pesticides:

Dear Cyndi, Grown naturally with no pesticides means the blueberries are grown in nature. They are harvested as 'wild' berries. Nature itself doesn't need pesticides. Organic means fruits an legumes

2009-10-29 Polyphenols and dairy:

Dear Miranda, A team of scientists found that casein proteins from milk blocked the effect of tea all by themselves. These proteins bind specifically to tea chemicals which cause rat aorta to relax, and

2009-10-27 enzyme:

Dear Eddie, See for fruits and enzymes http://www.healingdaily.com/detoxification-diet/enzymes.htm You et benefit from fruit enzymes. They are helping digestion. When cutting enzymes are partially destroyed

2009-09-18 Saturated Fats & Heart Disease:

Dear Andrew, In your text I see to questions. question 1: poly-unsaturated oils. I agree with you. Opinions are changing on that. See as an example http://www.naturalnews.com/026471_fats_health_fatty_acids

 

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