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"--

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

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:

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:
ISBN 13: MINN:319510001349484
Language: EN, FR, DE, ES & NL

Pearson s Chemical Analysis of Foods Book Review:

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.

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.

Chemical Analysis of Food

Chemical Analysis of Food
Author: Yolanda Pico
Publsiher: Academic Press
Total Pages: 916
Release: 2020-06-16
ISBN 10: 0128132671
ISBN 13: 9780128132678
Language: EN, FR, DE, ES & NL

Chemical Analysis of Food Book Review:

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 Chemical Analysis of Foods

The Chemical Analysis of Foods
Author: David Pearson,Henry Edward Cox
Publsiher: Unknown
Total Pages: 604
Release: 1970
ISBN 10:
ISBN 13: UOM:39015007073268
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods Book Review:

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.

The Chemical Analysis of Foods

The Chemical Analysis of Foods
Author: Henry Edward Cox,David Pearson
Publsiher: Unknown
Total Pages: 479
Release: 1962
ISBN 10:
ISBN 13: UOM:39015074097620
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods Book Review:

CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; Phosphate-H; "Filth" Test - 3. GENERAL METHODS - Trace Elements; Preservatives; Antioxidants; Colouring Matters - 4. SUGAR AND PRESERVES - Sugars; Syrup; Liquid Glucose; Honey; Jams; Marmalade; Fruit Curd; Mincemeat - 5. CEREALS AND STARCH PRODUCTS - Starches; Cereals; Flour; Bread; Cake; Custard and Blancmange Powders - 6. BAKING POWDERS; EGGS; SALAD CREAM - 7. FRUIT AND VEGETABLE PRODUCTS - Fruits; Vegetables; Tomato Puree; Tomato Ketchup; Fruit Juices; Soft Drinks; Syrup of Blackcurrant - 8. BEVERAGES - Tea; Coffee; Coffee Essences; Chicory; Cocoa; Chocolate; Cocoa Butter - 9. HERBS AND SPICES - 10. FERMENTATION PRODUCTS - Wines; Spirits; Beer; Cider; Vinegar - 11. FLESH FOODS; TABLE JELLIES - Meat; Meat Products (including Sausages); Meat Extract; Fish; Fish Products; Gelatine; Table Jellies; Agar; Isinglass - 12. DAIRY PRODUCTS (I) - Milk; Cream; Condensed Milk; Dried Milk; Infant Foods; Casein; Malted Milk - 13. DAIRY PRODUCTS (II) - Butter; Margarine; Cheese; Ice Cream - 14. OILS AND FATS - Lard; Suet; Olive Oil Group; Determination of the Fat soluble Vitamins; Mineral Oil in Food - 15. MISCELLANEOUS - Salt; Iodised Salt; Canned Soups; Dried Soups; Butter Confectionery; Saccharin Tablets - APPENDIX I - The Preservatives Regulations - APPENDIX II - Emulsifying and Stabilising Agents - APPENDIX III - Claims regarding Vitamin and Mineral Contents - APPENDIX IV - Filters for Absorptiometry - APPENDIX V - Factors for Volumetric Analysis - APPENDIX VI - Weights and Measures - INDEX -

Methods in Food Analysis Physical Chemical and Instrumental Methods of Analysis

Methods in Food Analysis  Physical  Chemical  and Instrumental Methods of Analysis
Author: Maynard Alexander Joslyn
Publsiher: Unknown
Total Pages: 845
Release: 1970
ISBN 10:
ISBN 13: UOM:39015013041804
Language: EN, FR, DE, ES & NL

Methods in Food Analysis Physical Chemical and Instrumental Methods of Analysis Book Review:

Statistical methods, sampling, and errors in analysis; Preparation of samples for analysis, storage and preservation of samples; expression of results; Moisture content and total solids; Ash content and ashing procedures; Extraction methods and separation processes; Densimetric methods; Refractometric methods; Polarimetry and saccharimetry; Colorimetry and spectrophotometry; Potentiometric and related methods; pH and buffer capacity; Viscosity, consistency, and texture. Conductivity measurements and gas analysis; Acidimetry; Alcoholometry; Monosaccharides; Oligosaccharides; Starch and dextrin; Pectin; The determination of total organic nitrogen; The analytical chemistry of the proteins, peptides, and amino acids; Tannins and related phenolics; Enzyme assay; Vitamin assay; Chemical preservatives and artificial sweeteners; Chemical indices of incipient decomposition and identity.

The Chemical Analysis of Foods and Food Products

The Chemical Analysis of Foods and Food Products
Author: Morris Boris Jacobs
Publsiher: Unknown
Total Pages: 902
Release: 1951
ISBN 10:
ISBN 13: CORNELL:31924003560996
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods and Food Products Book Review:

Analytical Chemistry of Foods

Analytical Chemistry of Foods
Author: C.S. James
Publsiher: Springer Science & Business Media
Total Pages: 178
Release: 2013-12-01
ISBN 10: 1461521653
ISBN 13: 9781461521655
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.

Methods in Food Analysis

Methods in Food Analysis
Author: Maynard Joslyn
Publsiher: Elsevier
Total Pages: 534
Release: 2012-12-02
ISBN 10: 0323146813
ISBN 13: 9780323146814
Language: EN, FR, DE, ES & NL

Methods in Food Analysis Book Review:

Methods in Food Analysis Applied to Food Products deals with the principles and the acquired tools of food analysis, emphasizing fruit and vegetable products. The book explains the suitability and limitations of the analytical procedures used for food products, from polarimetry and saccharimetry to colorimetry, spectrophotometry, viscosimetry, acidimetry, and alcoholometry. This volume is organized into 20 chapters and begins with an overview of sampling and preparation and preservation of sample. Under the physical methods, the principles of the more common procedures are discussed together with their application to the analysis of fruit and vegetable products. A brief account of the nature of the products is included. In presenting the chemical methods, the salient chemical properties of the constituent are first considered, focusing on those properties used in analysis, which is then followed by an outline of the chemistry of several of the available methods. Finally a detailed description of one of the methods, usually as applied to fruit and vegetable products, is explained. Some references to microanalytical, bioassay and bacteriological procedures are made. This book is intended for food technologists, chemists, and manufacturers; students; and researchers involved in quantitative analyses; organic and inorganic chemistry; and bacteriology.

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.

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.

Food Analysis

Food Analysis
Author: Y. Pomeranz
Publsiher: Springer Science & Business Media
Total Pages: 778
Release: 2013-12-01
ISBN 10: 1461569982
ISBN 13: 9781461569985
Language: EN, FR, DE, ES & NL

Food Analysis Book Review:

The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.

Food Analysis

Food Analysis
Author: S. Suzanne Nielsen
Publsiher: Springer Science & Business Media
Total Pages: 602
Release: 2010-06-25
ISBN 10: 1441914781
ISBN 13: 9781441914781
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 also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Analysis of Food Constituents

Analysis of Food Constituents
Author: J.-L. Multon
Publsiher: John Wiley & Sons
Total Pages: 510
Release: 1997-03-28
ISBN 10: 9780471189664
ISBN 13: 0471189669
Language: EN, FR, DE, ES & NL

Analysis of Food Constituents Book Review:

In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients, antinutritional factors and contaminants in foods, is concisely described and referenced. This book will be a convenient source of information on the chemical analysis of food components for the manufacture, marketing and labelling of food products. It will help facilitate a better understanding for marketing goods globally. Food manufacturers, scientists, and technicians now have a valuable reference on the analytical procedures for foods used in Europe.

Chemical Contaminants and Residues in Food

Chemical Contaminants and Residues in Food
Author: D Schrenk
Publsiher: Elsevier
Total Pages: 608
Release: 2012-08-23
ISBN 10: 085709579X
ISBN 13: 9780857095794
Language: EN, FR, DE, ES & NL

Chemical Contaminants and Residues in Food Book Review:

Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control. Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs. With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. Provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control Sections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foods Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs