Advances In Food Analysis
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Author |
: Rovina Kobun |
Publisher |
: Academic Press |
Total Pages |
: 256 |
Release |
: 2020-09-18 |
ISBN-10 |
: 9780128223956 |
ISBN-13 |
: 0128223952 |
Rating |
: 4/5 (56 Downloads) |
Synopsis Advanced Food Analysis Tools by : Rovina Kobun
Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests. Food safety is a global health goal, with the food industry providing testing and guidance to keep the population safe. Food contamination is mainly caused by harmful substances and biological organisms, including bacteria, viruses and parasites, which can all have a major impact on human health. The lack of specific, low-cost, rapid, sensitive and easy detection of harmful compounds has resulted in the development of the electrochemical technologies that are presented in this book. - Includes the most recent and innovative biosensor and nanotechnology for the food industry - Applies the most current trends in food analysis research - Presents opportunities for unique electrochemical tools to enhance performance
Author |
: Peter Q Tranchida |
Publisher |
: Royal Society of Chemistry |
Total Pages |
: 492 |
Release |
: 2019-10-30 |
ISBN-10 |
: 9781788011273 |
ISBN-13 |
: 1788011279 |
Rating |
: 4/5 (73 Downloads) |
Synopsis Advanced Gas Chromatography in Food Analysis by : Peter Q Tranchida
Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on novel sample preparation processes; conventional, high-speed multidimensional gas chromatography systems, including preparative instrumentation; gas chromatography–olfactometry principles; and, finally, chemometrics principles and applications in food analysis. Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.
Author |
: Muhammad Kashif Iqbal Khan |
Publisher |
: CRC Press |
Total Pages |
: 0 |
Release |
: 2019-10-16 |
ISBN-10 |
: 042950487X |
ISBN-13 |
: 9780429504877 |
Rating |
: 4/5 (7X Downloads) |
Synopsis Advances in Noninvasive Food Analysis by : Muhammad Kashif Iqbal Khan
To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)
Author |
: Ioannis K. Karabagias |
Publisher |
: MDPI |
Total Pages |
: 146 |
Release |
: 2020-12-23 |
ISBN-10 |
: 9783039437092 |
ISBN-13 |
: 3039437097 |
Rating |
: 4/5 (92 Downloads) |
Synopsis Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics by : Ioannis K. Karabagias
Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.
Author |
: Jasim Ahmed |
Publisher |
: Woodhead Publishing |
Total Pages |
: 530 |
Release |
: 2016-09-13 |
ISBN-10 |
: 9780081004326 |
ISBN-13 |
: 008100432X |
Rating |
: 4/5 (26 Downloads) |
Synopsis Advances in Food Rheology and Its Applications by : Jasim Ahmed
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. - Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance - Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology - Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working
Author |
: Charis M. Galanakis |
Publisher |
: Academic Press |
Total Pages |
: 408 |
Release |
: 2020-11-29 |
ISBN-10 |
: 9780128231555 |
ISBN-13 |
: 0128231556 |
Rating |
: 4/5 (55 Downloads) |
Synopsis Innovative Food Analysis by : Charis M. Galanakis
Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics
Author |
: Alessandra Gentili |
Publisher |
: MDPI |
Total Pages |
: 488 |
Release |
: 2019-11-11 |
ISBN-10 |
: 9783039217427 |
ISBN-13 |
: 3039217429 |
Rating |
: 4/5 (27 Downloads) |
Synopsis Advances in Food Analysis by : Alessandra Gentili
This Topical Collection of Molecules provides the most recent advancements and trends within the framework of food analysis, confirming the growing public, academic, and industrial interest in this field. The articles broach topics related to sample preparation, separation science, spectroscopic techniques, sensors and biosensors, as well as investigations dealing with the characterization of macronutrients, micronutrients, and other biomolecules. It offers the latest updates regarding alternative food sources (e.g., algae), functional foods, effects of processing, chiral or achiral bioactive compounds, contaminants, and every topic related to food science that is appealing to readers. Nowadays, the increasing awareness of the close relation among diet, health, and social development is stimulating demands for high levels of quality and safety in agro-food production, as well as new studies to fill gaps in the actual body of knowledge about food composition. For these reasons, modern research in food science and human nutrition is moving from classical methodologies to advanced instrumental platforms for comprehensive characterization. Nondestructive spectroscopic and imaging technologies are also proposed for food process monitoring and quality control in real time.
Author |
: Seyed Mohammad Nabavi |
Publisher |
: Elsevier |
Total Pages |
: 880 |
Release |
: 2020-03-07 |
ISBN-10 |
: 9780128175194 |
ISBN-13 |
: 0128175192 |
Rating |
: 4/5 (94 Downloads) |
Synopsis Recent Advances in Natural Products Analysis by : Seyed Mohammad Nabavi
Recent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural products. Chemical compounds, such as flavonoids, alkaloids, carotenoids and saponins are examined, highlighting the many techniques for studying their properties. Each chapter is devoted to a compound category, beginning with the underlying chemical properties of the main components followed by techniques of extraction, purification and fractionation, and then techniques of identification and quantification. Biological activities, possible interactions, levels found in plants, the effects of processing, and current and potential industrial applications are also included. - Focuses on the latest analytical techniques used for studying phytochemical and other biological compounds - Authored and edited by the top worldwide experts in their field - Discusses the current and potential applications and predicts future trends of each compound group
Author |
: Anilkumar G. Gaonkar |
Publisher |
: Elsevier |
Total Pages |
: 465 |
Release |
: 1995-09-27 |
ISBN-10 |
: 9780080528946 |
ISBN-13 |
: 0080528945 |
Rating |
: 4/5 (46 Downloads) |
Synopsis Characterization of Food by : Anilkumar G. Gaonkar
Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.
Author |
: Da-Wen Sun |
Publisher |
: Academic Press |
Total Pages |
: 808 |
Release |
: 2018-07-25 |
ISBN-10 |
: 9780128142653 |
ISBN-13 |
: 0128142650 |
Rating |
: 4/5 (53 Downloads) |
Synopsis Modern Techniques for Food Authentication by : Da-Wen Sun
Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. - Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication - Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area - Provides pixel level visualization techniques needed for fast and effective food sample testing - Contains two new chapters on Imaging Spectroscopic Techniques