Chemical Analysis of Food Techniques and Applications

Chemical Analysis of Food  Techniques and Applications
Author: Yolanda Picó
Publsiher: Academic Press
Total Pages: 812
Release: 2012-09-01
ISBN 10: 0123848636
ISBN 13: 9780123848635
Language: EN, FR, DE, ES & NL

Chemical Analysis of Food Techniques and Applications Book Review:

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

Chemical Analysis of Food

Chemical Analysis of Food
Author: Yolanda Picó
Publsiher: Academic Press
Total Pages: 798
Release: 2012
ISBN 10: 0123848628
ISBN 13: 9780123848628
Language: EN, FR, DE, ES & NL

Chemical Analysis of Food Book Review:

"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, andon 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 andelectrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--

The Chemical Analysis of Foods

The Chemical Analysis of Foods
Author: David Pearson
Publsiher: Unknown
Total Pages: 575
Release: 1976
ISBN 10: 1928374650XXX
ISBN 13: CORNELL:31924000565188
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods Book Review:

General methods for additives and contaminants. Sugar and preserves. Fruits and vegetable products. Cereal and flour. Sarch products. beverages and chocolate. herbs and spices. fermentation products. flesh foods. table jellies. Dairy products. oil and fats. Miscelaneous.

Analytical Chemistry of Foods

Analytical Chemistry of Foods
Author: C.S. James
Publsiher: Springer
Total Pages: 178
Release: 2012-10-23
ISBN 10: 9781461359050
ISBN 13: 1461359058
Language: EN, FR, DE, ES & NL

Analytical Chemistry of Foods Book Review:

Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws, introduced over the course of the ensuing century by various countries and organisations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specifIc food products, specifIc ingredients and specifIc uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colourings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavour and texture quality attributes. This book outlines the range oftechniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.

Pearson s Chemical Analysis of Foods

Pearson s Chemical Analysis of Foods
Author: Harold Egan,Ronald S. Kirk,Ronald Sawyer
Publsiher: Unknown
Total Pages: 591
Release: 1981
ISBN 10: 1928374650XXX
ISBN 13: MINN:319510001349484
Language: EN, FR, DE, ES & NL

Pearson s Chemical Analysis of Foods Book Review:

Intro to the Chemical Analysis of Foods HB

Intro  to the Chemical Analysis of Foods  HB
Author: S.S. Nielsen
Publsiher: Unknown
Total Pages: 135
Release: 2002-02-01
ISBN 10: 9788123908311
ISBN 13: 8123908318
Language: EN, FR, DE, ES & NL

Intro to the Chemical Analysis of Foods HB Book Review:

The Chemical Analysis of Foods

The Chemical Analysis of Foods
Author: Edward Cox Henry
Publsiher: Franklin Classics Trade Press
Total Pages: 342
Release: 2018-11-10
ISBN 10: 9780353195240
ISBN 13: 0353195243
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods Book Review:

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Introduction to the Chemical Analysis of Foods

Introduction to the Chemical Analysis of Foods
Author: S. Suzanne Nielsen
Publsiher: Aspen Publishers
Total Pages: 530
Release: 1994
ISBN 10: 9780412137716
ISBN 13: 0412137712
Language: EN, FR, DE, ES & NL

Introduction to the Chemical Analysis of Foods Book Review:

Chemical Analysis of Antibiotic Residues in Food

Chemical Analysis of Antibiotic Residues in Food
Author: Jian Wang,James D. MacNeil,Jack F. Kay
Publsiher: John Wiley & Sons
Total Pages: 384
Release: 2011-11-29
ISBN 10: 9781118067192
ISBN 13: 1118067193
Language: EN, FR, DE, ES & NL

Chemical Analysis of Antibiotic Residues in Food Book Review:

An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference: Includes topics on general issues related to screening and confirmatory methods Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS Provides general guidance for method development, validation, and estimation of measurement uncertainty Chemical Analysis of Antibiotic Residues in Food is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin.

Food Analysis Laboratory Manual

Food Analysis Laboratory Manual
Author: S. Suzanne Nielsen
Publsiher: Springer Science & Business Media
Total Pages: 177
Release: 2010-03-20
ISBN 10: 9781441914637
ISBN 13: 1441914633
Language: EN, FR, DE, ES & NL

Food Analysis Laboratory Manual Book Review:

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.

Application of Analytical Chemistry to Foods and Food Technology

Application of Analytical Chemistry to Foods and Food Technology
Author: Daniele Naviglio,Monica Gallo
Publsiher: MDPI
Total Pages: 224
Release: 2021-02-22
ISBN 10: 3039434608
ISBN 13: 9783039434602
Language: EN, FR, DE, ES & NL

Application of Analytical Chemistry to Foods and Food Technology Book Review:

The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

CHEMICAL ANALYSIS OF FOOD AND FOOD PRODUCTS

CHEMICAL ANALYSIS OF FOOD AND FOOD PRODUCTS
Author: M. B. Jacobs
Publsiher: Unknown
Total Pages: 135
Release: 1958
ISBN 10: 1928374650XXX
ISBN 13: OCLC:1156001788
Language: EN, FR, DE, ES & NL

CHEMICAL ANALYSIS OF FOOD AND FOOD PRODUCTS Book Review:

Chemical Food Safety

Chemical Food Safety
Author: Leon Brimer
Publsiher: CABI
Total Pages: 287
Release: 2011
ISBN 10: 1845936760
ISBN 13: 9781845936761
Language: EN, FR, DE, ES & NL

Chemical Food Safety Book Review:

Chemical food safety deals with all aspects of chemical risks in the food chain, predominantly with the biologically active components of food, additives, contaminants and their toxicology. Preventing the contamination of food with problematic chemical compounds requires a thorough understanding of how compounds enter and pass through the food production process, in addition to toxicology and risk management. Chemical Food Safety covers the underlying principles and applied science required to understand, analyse and take professional action on food safety problems and questions that call for interventions at a local, national or international level. The text follows food contaminants through the production and processing of plant, fungal, algal and animal foods, including oral exposure and intestinal absorption. Risk assessment is explained in the context of targeted future risk management and risk communication, with a view to assessing, managing and communicating risk in the food chain.Chemical Food Safety is ideal for higher level students as well as those working in the food production industry, consultants and national food authorities.

Food Analysis

Food Analysis
Author: Suzanne Nielsen
Publsiher: Springer Science & Business Media
Total Pages: 557
Release: 2003-04-30
ISBN 10: 9780306474958
ISBN 13: 0306474956
Language: EN, FR, DE, ES & NL

Food Analysis Book Review:

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Handbook of Food Analytical Chemistry Pigments Colorants Flavors Texture and Bioactive Food Components

Handbook of Food Analytical Chemistry  Pigments  Colorants  Flavors  Texture  and Bioactive Food Components
Author: Ronald E. Wrolstad
Publsiher: Wiley-Interscience
Total Pages: 606
Release: 2005
ISBN 10: 9780471718178
ISBN 13: 0471718173
Language: EN, FR, DE, ES & NL

Handbook of Food Analytical Chemistry Pigments Colorants Flavors Texture and Bioactive Food Components Book Review:

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

Food Analysis

Food Analysis
Author: Gruenwedel
Publsiher: Routledge
Total Pages: 616
Release: 2017-11-22
ISBN 10: 1351447718
ISBN 13: 9781351447713
Language: EN, FR, DE, ES & NL

Food Analysis Book Review:

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques provides an unparalleled source of information for all aspects of thisfield, filling your needs for up-to-date, detailed treatment of the methods of food analysis.Volume 2 of this important 8-volume treatise focuses on essential physicochemical techniques,ranging from the measurement of physical parameters, such as temperature, solubility,and viscosity, to the determination of food components at the supramolecular andatomic levels. Incorporating the latest developments in instrumentation that facilitate rapid,quantitative analysis, Physicochemical Techniques assures you comprehensive, accuratecoverage that you can turn to time and time again.Consolidating the expertise of renowned international authorities, Food Analysis: Principlesand Techniques serves as the complete, state-of-the-art reference and the basis forcontinuing development. For all food analysts in industry, government, and academiaincludingfood scientists, chemists, biochemists, nutritionists, environmental chemists,and microbiologists-this major resource will be the standard by which other works arecompared . Also, graduate students in food science and nutrition will find each volume ofthis work indispensable in their studies.

The Chemical Analysis of Foods and Food Products

The Chemical Analysis of Foods and Food Products
Author: Morris Boris Jacobs
Publsiher: Unknown
Total Pages: 537
Release: 1939
ISBN 10: 1928374650XXX
ISBN 13: WISC:89097728190
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods and Food Products Book Review:

The Chemical Analysis of Food

The Chemical Analysis of Food
Author: Henry Edward Cox
Publsiher: Unknown
Total Pages: 135
Release: 1962
ISBN 10: 1928374650XXX
ISBN 13: OCLC:500401237
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Food Book Review:

Food Chemical Risk Analysis

Food Chemical Risk Analysis
Author: David R. Tennant
Publsiher: Springer Science & Business Media
Total Pages: 470
Release: 2012-12-06
ISBN 10: 146131111X
ISBN 13: 9781461311119
Language: EN, FR, DE, ES & NL

Food Chemical Risk Analysis Book Review:

Food Chemical Risk Analysis provides an introduction to the sciences of food chemistry and risk analysis and demonstrates how the potential hazards associated with food chemicals can be assessed and managed. Food scares are never far from the news and particular attention is therefore focused on the consumer perception of risk and risk communication. Leading international experts provide unique insights in the future of food chemical risk analysis. Chapters on alternatives to animal testing show how emerging methods offer the prospect of a more rational human-based approach to toxicity testing. Discussions about relative risks and protective factors highlight the possibility that risks from food can be over-estimated and approaches to avoid such risks are proposed. The science of risk management is presented as more than just a method for translating science into policy by demonstrating how social, psychological, economic ethical and other factors can, and should be taken into account. The book makes it clear that if risk communication is to be effective, an integrated approach to risk analysis must be adopted.

Food Contact Materials Analysis

Food Contact Materials Analysis
Author: Michele Suman
Publsiher: Royal Society of Chemistry
Total Pages: 273
Release: 2019-01-25
ISBN 10: 1788011244
ISBN 13: 9781788011242
Language: EN, FR, DE, ES & NL

Food Contact Materials Analysis Book Review:

Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging. Even the smallest amount of contamination in food can cause a problem for food production companies, thus they are keen to find speedy and efficient quality control methods. This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique. With huge relevance worldwide, this book will appeal to food packaging scientists and mass spectrometry practitioners alike.