Chemometrics In Food Chemistry
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Chemometrics In Food Chemistry
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Author : Federico Marini
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-06-08
Chemometrics In Food Chemistry written by Federico Marini and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Science categories.
The chapter describes the motivation behind the book and introduces the role of chemometrics in food quality control and authentication. A brief description of the structure of the monograph is also provided.
Chemometrics In Food Chemistry
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Author : Ivana Stanimirova
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-06-08
Chemometrics In Food Chemistry written by Ivana Stanimirova and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Science categories.
In this chapter, foundations of robust statistics are introduced, including classic and robust estimators as well as their statistical properties (breakdown point, efficiency, influence function and equivariance property). Then, some robust methods that have gained popularity in recent years are presented. The major benefit of using robust methods stems from the fact that they help providing stable estimates for data containing outliers (food samples that have considerably different compositions in comparison with the majority of samples). Regardless of reasons for their uniqueness, outliers strongly affect data interpretation when any method with the least-squares cost function is used. Therefore, robust methods are more suitable to explore and model data containing natural samples when outliers are expected. In addition to exploration and modeling of multivariate data, processing of incomplete multivariate data that contain outliers is also discussed.
Chemometrics In Food Chemistry
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Author : Riccardo Guidetti
language : en
Publisher:
Release Date : 2016-04
Chemometrics In Food Chemistry written by Riccardo Guidetti and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04 with categories.
Chemometrics In Food Chemistry
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Author : Frank Westad
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-06-08
Chemometrics In Food Chemistry written by Frank Westad and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Science categories.
In this chapter, a survey of the theory behind the main chemometric methods used for multivariate calibration is presented. Ordinary least squares, multiple linear regression, principal component regression, partial least squares regression and principal covariate regression are discussed in detail. Tools for model diagnostics and model interpretation are presented, together with strategies for variable selection.
Chemometrics In Food Chemistry
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Author : Anna de Juan
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-06-08
Chemometrics In Food Chemistry written by Anna de Juan and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Science categories.
The term multivariate curve resolution (MCR) designates a family of methods devoted to solving the mixture analysis problem in multicomponent samples. MCR provides the qualitative and quantitative contribution (profile) of each of the compounds in a sample from the sole information of the raw experimental data acquired. Food analysis is about knowing the qualitative and quantitative composition of foodstuffs and, hence, MCR fits very well in this scenario. Typical problems related to food analysis that can be solved by MCR are the identification and analytical determination of target compounds in the presence of unknown interferences/compounds, obtaining food fingerprint information to be used for authentication, adulteration or other purposes, and the interpretation of food processes. All these situations can be solved by handling measurements as simple as a data table with one spectrum (response) per sample or as complex as flexible multiset structures formed by several data tables (e.g. excitation/emission spectra, hyphenated separation techniques: high-performance liquid chromatography with diode array detection, liquid chromatography or gas chromatography–mass spectrometry, etc.), each of them related to a sample or to a particular food condition.
Chemometrics In Food Chemistry
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Author : Marta Bevilacqua
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-06-08
Chemometrics In Food Chemistry written by Marta Bevilacqua and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Science categories.
This chapter describes the basic theory about classification, starting from a general description of the different approaches to classification and then illustrating in detail the principal methods which are used in the framework of assessment of food quality. Examples of application of the methods to different data sets are also provided.
Chemometrics In Food Chemistry
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Author : Lucia Bertacchini
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-06-08
Chemometrics In Food Chemistry written by Lucia Bertacchini and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Science categories.
In the last decades, mankind has become totally aware about the importance of food quality: nowadays authentication and traceability are words of general use. Food authentication verifies how much a food is in accordance with its label description and law and it could be considered a further guarantee for the quality and safety of a foodstuff. The traceability of food could be considered an essential element in ensuring safety and high quality of food. The synergistic use of instrumental analytical techniques and chemometrics represents a promising way to obtain trustworthy results in the development of authenticity and traceability models. This chapter deals with the potentialities of chemometrics tools in resolving some real issues related to food traceability and authenticity. Particular attention will be paid to the use of some exploratory, classification, and discrimination techniques. In the first part of this chapter, a briefly description of European regulations (Authenticity and Traceability: the European Union point of view), and traceability and authenticity markers (Authenticity and Traceability: a scientific point of view) is reported. The second part is split into two sections: namely Food Authenticity and Food Traceability applications, where the main features and advantages of some chemometrics approaches are presented.
Chemometrics In Food Chemistry
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Author : Mario Li Vigni
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-06-08
Chemometrics In Food Chemistry written by Mario Li Vigni and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Science categories.
In the food research and production field, system complexity is increasing and several new challenges are emerging every day. This implies an urgent necessity to extract information and obtain models capable of inferring the underlying relationships that link all the variability sources which characterize food or its production process (e.g. compositional profile, processing conditions) to very general end properties of foodstuff, such as the healthiness, the consumer perception, the link to a territory and the effect of the production chain itself on food. This makes a ‘deductive’ theory-driven research approach inefficient, as it is often difficult to formulate hypotheses. Explorative multivariate data analysis methods, together with the most recent analytical instrumentation, offer the possibility to come back to an ‘inductive’ data-driven attitude with a minimum of a priori hypotheses, instead helping in formulating new ones from the direct observation of data. The aim of this chapter is to offer the reader an overview of the most significant tools that can be used in a preliminary, exploratory phase, ranging from the most classical descriptive statistics methods, to multivariate analysis methods, with particular attention to projection methods. For all techniques, examples are given so that the main advantage of these techniques, which is a direct, graphical representation of data and their characteristics, can be immediately experienced by the reader.
Chemometrics In Food Chemistry
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Author : Alberta Tomassini
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-06-08
Chemometrics In Food Chemistry written by Alberta Tomassini and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Science categories.
In this chapter, we report the NMR-based metabolomic approach in food analysis and display its more instructive applications in quality control in order to illustrate the set of problems related to the peculiar data source, the potentiality, and the development features of main interest for chemometricians in this field.
Chemometrics In Food Chemistry
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Author : Riccardo Leardi
language : en
Publisher: Elsevier Inc. Chapters
Release Date : 2013-06-08
Chemometrics In Food Chemistry written by Riccardo Leardi and has been published by Elsevier Inc. Chapters this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-08 with Science categories.
In this chapter, some of the most commonly used designs (e.g. Full Factorial, Plackett–Burman, Central Composite, Doehlert, D-Optimal, qualitative variables at more than two levels, mixture) will be presented. It will be shown how it is often possible to obtain them by hand, without using any software. How to compute the coefficients of the model and their significance will also be shown. The different designs will be illustrated and commented by means of real examples.