Advanced Spectroscopic Techniques For Food Quality
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Advanced Spectroscopic Techniques For Food Quality
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Author : Ashutosh Kumar Shukla
language : en
Publisher: Royal Society of Chemistry
Release Date : 2022-05-20
Advanced Spectroscopic Techniques For Food Quality written by Ashutosh Kumar Shukla and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-05-20 with Science categories.
The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.
Spectroscopic Methods In Food Analysis
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Author : Adriana S. Franca
language : en
Publisher: CRC Press
Release Date : 2017-12-14
Spectroscopic Methods In Food Analysis written by Adriana S. Franca and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-14 with Science categories.
Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.
Modern Techniques For Food Authentication
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Author : Da-Wen Sun
language : en
Publisher: Academic Press
Release Date : 2018-07-25
Modern Techniques For Food Authentication written by Da-Wen Sun and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-25 with Medical categories.
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
Spectroscopic Tools For Food Analysis
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Author : Ashutosh Kumar Shukla
language : en
Publisher:
Release Date : 2020
Spectroscopic Tools For Food Analysis written by Ashutosh Kumar Shukla and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with SCIENCE categories.
Spectroscopic Tools for Food Analysis is a consolidated volume covering different techniques of spectroscopic techniques and their applications in the analysis of food quality. Insight for the novice researcher entering the field is provided alongside descriptions of recent developments and state-of-the-art techniques. Content related to spectroscopic methods and their applications in food quality analysis is described using a bottom up approach. This is a must read for a wide audience including students, researchers, technicians and professionals. Contributors to this book are actual practitioners and considered experts in their particular fields.
Bio And Nano Sensing Technologies For Food Processing And Packaging
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Author : Ashutosh Kumar Shukla
language : en
Publisher: Royal Society of Chemistry
Release Date : 2022-10-19
Bio And Nano Sensing Technologies For Food Processing And Packaging written by Ashutosh Kumar Shukla and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-19 with Science categories.
The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role to play in this, and sensing technologies have attracted the attention of the scientific community in view of increasing environmental and societal concerns. This edited volume presents a collection of ten chapters discussing the current trends of bio- and nano-sensing technologies for processing and packaging of food items. Starting with an overview chapter which introduces the field, the book goes on to discuss novel applications related to preservation, authenticity and safety of foods. Intelligent food packaging and nano-based sensing are covered, and the book finishes with a look towards the pros and cons of how this will revolutionise sensing throughout the food sector. It will be of benefit to scientists and practising professionals conducting research in the areas of food processing, contamination and food safety, and academic researchers and graduate students studying food technology or food engineering.
Methods In Food Analysis
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Author : Bhaskar Taneja
language : en
Publisher: Educohack Press
Release Date : 2025-02-20
Methods In Food Analysis written by Bhaskar Taneja and has been published by Educohack Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-02-20 with Health & Fitness categories.
"Methods in Food Analysis" offers an in-depth exploration of methodologies, technologies, and applications in food analysis. We provide a comprehensive resource for students, researchers, food scientists, and professionals in the food industry, aiming to understand and apply analytical techniques to ensure the safety, quality, and nutritional value of food products. We begin by discussing the fundamental principles of food analysis, including food composition, basic analytical techniques, and their significance in food quality control and assurance. Moving forward, we delve into specific areas such as nutritional assessment, exploring the measurement and evaluation of macronutrients, micronutrients, and bioactive compounds in food. We also address food safety and quality assurance, covering methods for detecting contaminants, additives, allergens, and pathogens. Our book provides an overview of analytical techniques used in food science, from traditional methods like chromatography and spectroscopy to advanced technologies such as mass spectrometry, molecular diagnostics, and sensor technologies. Real-world applications of food analysis are emphasized, with case studies highlighting their use in food production, processing, and regulatory compliance. We explore emerging trends and future directions in food analysis, including the use of artificial intelligence and data analytics to optimize food quality and production processes. "Methods in Food Analysis" is a valuable resource for gaining a deeper understanding of the science behind food composition, safety, and quality, suitable for anyone studying or working in food science and related disciplines.
Chemical Analysis Of Food Techniques And Applications
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Author : Yolanda Picó
language : en
Publisher: Academic Press
Release Date : 2012-07-18
Chemical Analysis Of Food Techniques And Applications written by Yolanda Picó and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-07-18 with Science categories.
"The book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Provided by publisher.
Food Digestion And Absorption
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Author : C Anandharamakrishnan
language : en
Publisher: Royal Society of Chemistry
Release Date : 2023-11-29
Food Digestion And Absorption written by C Anandharamakrishnan and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-29 with Technology & Engineering categories.
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.
Flavour And Consumer Perception Of Food Proteins
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Author : Jing Zhao
language : en
Publisher: Royal Society of Chemistry
Release Date : 2023-11-29
Flavour And Consumer Perception Of Food Proteins written by Jing Zhao and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-29 with Medical categories.
Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins. There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.
Spectroscopic Methods In Food Analysis
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Author : Adriana S. Franca
language : en
Publisher: CRC Press
Release Date : 2017-12-14
Spectroscopic Methods In Food Analysis written by Adriana S. Franca and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-14 with Science categories.
Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.