Chemical Analysis Of Food Techniques And Applications
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Chemical Analysis Of Food Techniques And Applications
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Author : Yolanda Pico
language : en
Publisher: Academic Press
Release Date : 2012-09-01
Chemical Analysis Of Food Techniques And Applications written by Yolanda Pico and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-09-01 with Technology & Engineering categories.
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. - Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers - Provides researchers with a single source for up-to-date information in food analysis - Single go-to reference for emerging techniques and technologies - Over 20 renowned international contributors - Broad coverage of many important techniques makes this reference useful for a range of food scientists
Food Analysis Laboratory Manual
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Author : S. Suzanne Nielsen
language : en
Publisher: Springer Science & Business Media
Release Date : 2010-03-20
Food Analysis Laboratory Manual written by S. Suzanne Nielsen and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-03-20 with Technology & Engineering categories.
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
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.
Innovative Food Analysis
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2020-11-29
Innovative Food Analysis written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-29 with Medical categories.
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
Handbook Of Food Analytical Chemistry Volume 1
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Author : Ronald E. Wrolstad
language : en
Publisher: John Wiley & Sons
Release Date : 2005-09-02
Handbook Of Food Analytical Chemistry Volume 1 written by Ronald E. Wrolstad and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-09-02 with Science categories.
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Chemical Analysis Of Food
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Author : Yolanda Pico
language : en
Publisher: Academic Press
Release Date : 2020-06-16
Chemical Analysis Of Food written by Yolanda Pico and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-06-16 with Technology & Engineering categories.
Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. - Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications - Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques - Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy - Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens - Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition
The Determination Of Chemical Elements In Food
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Author : Sergio Caroli
language : en
Publisher: John Wiley & Sons
Release Date : 2007-08-31
The Determination Of Chemical Elements In Food written by Sergio Caroli and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-08-31 with Technology & Engineering categories.
State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innovations in instrumentation and techniques, covering: Fundamentals and method development, selected applications, and speciation analysis Applications of atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry Applications to foods of animal origin and applications to foods of vegetable origin Foreseeable developments of instrumental spectrometric techniques that can be exploited to better protect consumers' health, with a full account of the most promising trends in spectrometric instrumentation and ancillary apparatuses Applicable laws and regulations at the national and international levels This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.
Quality Control In Analytical Chemistry
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Author : G. Kateman
language : en
Publisher: John Wiley & Sons
Release Date : 1993-09-06
Quality Control In Analytical Chemistry written by G. Kateman and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-09-06 with Science categories.
Describes the basics of analytical techniques, sampling and data handling in order to improve quality control in analytical laboratory management. Stresses what quality parameters can be improved and which ones should be rectified first. This edition includes numerous modern methods and the latest developments in time-proven techniques.
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.