Flow Injection Analysis Of Food Additives
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Flow Injection Analysis Of Food Additives
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Author : Claudia Ruiz-Capillas
language : en
Publisher: CRC Press
Release Date : 2015-12-01
Flow Injection Analysis Of Food Additives written by Claudia Ruiz-Capillas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-01 with Science categories.
Flow Injection Analysis of Food Additives gives you the tools you need to analyze food and beverage additives using FIA. This sets it apart from other books that simply focus on the theoretical basis and principles of FIA or on the design of equipment, instrumentation, manifold, and setting mechanism. Truly unprecedented in its scope, this book rep
Analytical Methods For Food Additives
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Author : R Wood
language : en
Publisher: Elsevier
Release Date : 2004-01-15
Analytical Methods For Food Additives written by R Wood and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-01-15 with Science categories.
The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research.Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods. - Discusses methods of analysis for 30 major additives where methods are incomplete or deficient - Reviews current techniques, their respective strengths and weaknesses - Detailed tables summarising particular methods, statistical parameters for measurement and performance characteristics
Fingerprinting Techniques In Food Authentication And Traceability
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Author : K. S. Siddiqi
language : en
Publisher: CRC Press
Release Date : 2018-10-08
Fingerprinting Techniques In Food Authentication And Traceability written by K. S. Siddiqi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-08 with Science categories.
There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.
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
Global Regulations Of Medicinal Pharmaceutical And Food Products
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Author : Faraat Ali
language : en
Publisher: CRC Press
Release Date : 2024-07-05
Global Regulations Of Medicinal Pharmaceutical And Food Products written by Faraat Ali and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-07-05 with Medical categories.
Medicine regulation demands the application of sound medical, scientific, and technical knowledge and skills, and operates within a legal framework. Regulatory functions involve interactions with various stakeholders (e.g., manufacturers, traders, consumers, health professionals, researchers, and governments) whose economic, social, and political motives may differ, making implementation of regulation both politically and technically challenging. This book discusses regulatory landscape globally and the current global regulatory scenario of medicinal products and food products comprehensively. Features: Discusses how recent developments of medicinal and food products have opened up innovative solutions for many of the current challenges societies face presently. Explores the manifold variations between the regulatory bodies in different countries that have not previously been collected to this extent. Presents details on the substantial progress in analytical methodologies for labelling applications and the creation of appropriate test criteria for pharmaceuticals and their safety analysis. Reviews how more worldwide collaboration and cooperation in the regulatory area is still required.
Bioactive Peptides From Food
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2022-03-28
Bioactive Peptides From Food written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-28 with Technology & Engineering categories.
A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value. Bioactive peptides present in foods may help reduce the worldwide epidemic of chronic diseases that account for a great number of premature deaths annually. Bioactive peptides can be defined as isolated small fragments of proteins which provide some physiological health benefits. They act as potential modifiers reducing the risk of many chronic diseases. Bioactive Peptides from Food: Sources, Analysis, and Functions considers fundamental concepts, sources, hydrolysis, fractionation, purification, analysis, chemical synthesis, functions, and regulatory status of nutraceutical bioactive peptides. Methods of isolation of these peptides from different protein sources with their in vitro and vivo physiological effects are addressed. Divided into seven sections, this book delves into how these peptides play a major role in the development of various functional foods. Numerous bioactive peptides have been reported in recent years as naturally present or generated from food proteins of different origins like milk, eggs, soya, fish, and meat. Key Features: Includes a detailed study of the different sources of bioactive peptides Discusses the health benefits, such as antimicrobial, antiallergic, antihypertensive, antitumor, and immunomodulatory properties of peptides Explorates the state of the art analysis methods of peptides Discovers the bioinformatics of possible bioactive peptides Written by experts in their field from around the world, Bioactive Peptides from Food reveals the world of databases of peptides. It is a great resource for food scientists, technologists, chemists, nutrition researchers, producers, and processors working in the whole food science and technology field as well as those who are interested in the development of innovative functional products.
Sequencing Technologies In Microbial Food Safety And Quality
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Author : Devarajan Thangardurai
language : en
Publisher: CRC Press
Release Date : 2021-04-14
Sequencing Technologies In Microbial Food Safety And Quality written by Devarajan Thangardurai and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-14 with Technology & Engineering categories.
Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food industry. Key Features: Application of whole genome sequencing technologies in disease diagnostics, surveillance, transmission, and outbreak investigation in food sector Impact of sequencing tools in the area of food microbiology Recent advances in genomic DNA sequencing of microbial species from single cells Microbial bioinformatics resources for food microbiology High-throughput insertion tracking by deep sequencing for the analysis of food pathogens This book includes contributions from experts who have manipulated sequencing tools in relation to microbial food safety and quality. Presenting comprehensive details about NGS approaches in food science, this book is an updated and reliable reference for food scientists, nutritionists, food product investigators to study and implement the sequencing technologies for developing quality and safe food. This book would also serve as informative resource for food industry officials, government researchers, food science or food nutrition students who seek comprehensive knowledge about the role of emerging sequencing technologies in revolutionizing the food industry.
Nanoemulsions In Food Technology
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Author : Javed Ahmad
language : en
Publisher: CRC Press
Release Date : 2021-10-17
Nanoemulsions In Food Technology written by Javed Ahmad and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-17 with Technology & Engineering categories.
As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in their production. Divided into three sections, Nanoemulsions in Food Technology: Development, Characterization, and Applications will provide in-depth information and comprehensive discussion over technologies, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions, different physical characterization techniques, as well as various imaging and separation techniques involved in its characterization. Key Features Provides a detailed discussion about the technology of nanoemulsion Explains how nanoemulsion technique is helpful in using essential oils of different biological sources Presents methods of preparation and recent advancements in manufacturing along with stability perspectives of this technique. Discusses recent advancements in manufacturing and reviews the stability perspectives of nanoemulsion techniques This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike. The contributing authors are drawn from a rich blend of experts in various areas of scientific field exploring nanoemulsion techniques for wider applications. Also available in the Food Analysis and Properties Series: Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 9780367351182) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 9780367429232) Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)
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.
Bioactive Compounds
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Author : Mozaniel Santana de Oliveira
language : en
Publisher: CRC Press
Release Date : 2025-07-21
Bioactive Compounds written by Mozaniel Santana de Oliveira and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-07-21 with Technology & Engineering categories.
The potential of bioactive compounds can be unlocked through an in-depth examination of their properties in the book titled Bioactive Compounds: Identification and Characterization of their Food and Pharmacological Potential. This comprehensive volume provides an in-depth examination of the complexities of bioactive compounds, offering a meticulous exploration of their identification, characterization, and multifaceted roles in food and pharmaceutical applications. Through comprehensive analyses and illustrative case studies, this book elucidates the intricacies of isolating and understanding bioactive compounds, highlighting their multifaceted biological activities and therapeutic potential. Readers will gain insights into the latest techniques for extracting, purifying, and analyzing these compounds, crucial for identifying them in diverse natural sources. Each chapter elucidates the scientific principles that underpin the biological effects of bioactive compounds, also addressing practical considerations for their application in functional foods, nutraceuticals, and pharmaceutical formulations. The scope of these effects encompasses antioxidants and antimicrobials, anti-inflammatory agents, and other biological activities. This scholarly work bridges the gap between theory and application, making it an indispensable resource for researchers, academics, and professionals in the fields of food science, pharmacology, and biomedical research. Key Features Comprehensive Coverage: Explores bioactive compounds in depth, covering identification, characterization, and applications in food and pharmaceutical industries Cutting-Edge Research: Integrates the latest methods for extracting, purifying, and analyzing bioactive compounds, ensuring relevance and timeliness Practical Applications: Provides insights into developing functional foods, nutraceuticals, and pharmaceuticals with bioactive compounds, bridging theory and practice Multidisciplinary Approach: Addresses the roles of bioactive compounds from nutritional and therapeutic perspectives, appealing to researchers and professionals across fields Authoritative Resource: Offers a valuable reference for understanding and utilizing bioactive compounds in diverse scientific and industrial settings