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: Edward Cox Henry
Publsiher: Hassell Street Press
Total Pages: 348
Release: 2021-09-09
ISBN 10: 9781013359026
ISBN 13: 101335902X
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 Laboratory Manual

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

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.

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.

Handbook of Food Analytical Chemistry Volume 1

Handbook of Food Analytical Chemistry  Volume 1
Author: Ronald E. Wrolstad,Terry E. Acree,Eric A. Decker,Michael H. Penner,David S. Reid,Steven J. Schwartz,Charles F. Shoemaker,Denise M. Smith,Peter Sporns
Publsiher: John Wiley & Sons
Total Pages: 624
Release: 2005-09-02
ISBN 10: 0471709093
ISBN 13: 9780471709091
Language: EN, FR, DE, ES & NL

Handbook of Food Analytical Chemistry Volume 1 Book Review:

Emphasizing effective, state-of-the art methodology and written byrecognized experts in the field, the Handbook of Food AnalyticalChemistry is an indispensable reference for food scientists andtechnologists 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 byrecognized experts in the field * Includes detailed instructions with annotated advisory comments,key references with annotation, time considerations and anticipatedresults

Food Safety Chemistry

Food Safety Chemistry
Author: Liangli (Lucy) Yu,Shuo Wang,Bao-Guo Sun
Publsiher: CRC Press
Total Pages: 344
Release: 2014-10-28
ISBN 10: 146659795X
ISBN 13: 9781466597952
Language: EN, FR, DE, ES & NL

Food Safety Chemistry Book Review:

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the formation of certain food contaminants through a systematic review of the appearances of these foodborne chemical toxins as well as the chemical and biochemical mechanisms involved in their formations during food processing and storage. It also details their absorption and distribution profiles and the factors influencing their levels in foods. It includes updated analytical techniques for food quality control, other research efforts on these chemicals, and their regulatory-related concerns and suggestions. Edited by experts in the field, this guide includes a listing of commonly used analytical techniques in food safety and a summary of current research findings related to food chemical contaminants. The book’s updated information on potential adverse effects on human health and focus on analytical techniques for food safety analysis and quality control makes it a reference that will spend more time in your hands than on your bookshelf.

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.

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:

Foodomics

Foodomics
Author: Jorge Barros-Velázquez
Publsiher: Royal Society of Chemistry
Total Pages: 496
Release: 2021-03-31
ISBN 10: 1788018842
ISBN 13: 9781788018845
Language: EN, FR, DE, ES & NL

Foodomics Book Review:

Presents the most updated information on the main methodologies and technological platforms involved in foodomics.

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:

Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
Author: Michael Zeece
Publsiher: Academic Press
Total Pages: 430
Release: 2020-01-30
ISBN 10: 0128117265
ISBN 13: 9780128117262
Language: EN, FR, DE, ES & NL

Introduction to the Chemistry of Food Book Review:

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein

Innovative Food Analysis

Innovative Food Analysis
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 406
Release: 2020-11-29
ISBN 10: 0128231556
ISBN 13: 9780128231555
Language: EN, FR, DE, ES & NL

Innovative Food Analysis Book Review:

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

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.

Pearson s Composition and Analysis of Foods

Pearson s Composition and Analysis of Foods
Author: Ronald S. Kirk,Ronald Sawyer
Publsiher: Addison-Wesley Longman Limited
Total Pages: 708
Release: 1991-01
ISBN 10: 9780582409101
ISBN 13: 0582409101
Language: EN, FR, DE, ES & NL

Pearson s Composition and Analysis of Foods Book Review:

This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.

Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control
Author: Da-Wen Sun
Publsiher: Academic Press
Total Pages: 448
Release: 2009-03-05
ISBN 10: 9780080920870
ISBN 13: 008092087X
Language: EN, FR, DE, ES & NL

Infrared Spectroscopy for Food Quality Analysis and Control Book Review:

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. *Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control *Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application *Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Analysis of Chemical Residues in Agriculture

Analysis of Chemical Residues in Agriculture
Author: Silvio Vaz Jr.
Publsiher: Elsevier
Total Pages: 276
Release: 2021-07-24
ISBN 10: 0323852165
ISBN 13: 9780323852166
Language: EN, FR, DE, ES & NL

Analysis of Chemical Residues in Agriculture Book Review:

Analysis of Chemical Residues in Agriculture presents a focused, yet comprehensive guide on how to identify, evaluate and analyze the wide range of chemicals that impact our food production system. The book presents a variety of analytical technologies and methods in order to help professionals, researchers, and graduate and undergraduate students understand chemical residues in agriculture and apply them to applications for the detection and quantification of chemical residues – both organic and inorganic – in several agricultural matrices, including crops, fruits, meat, food, feed, soil and water. Agriculture remains one of the most strategic sectors for the global economy and well-being. However, it is seen as a source of environmental and health concerns mainly due to the high amount of pesticides and fertilizers used in production systems around the world; moreover, a thorough understanding of the topic is necessary when we consider livestock production systems also apply large amounts of veterinary drugs to treat illness and promote increases in productivity. Identifies the main scientific and technological approaches of analytical chemistry dedicated to agricultural and related matrices to solve real problems and for R&D purposes Provides a description of the analytical technologies and methodologies used to reduce the negative impact of several agrochemicals on the environment and health Explores cutting-edge analytical technologies to detect residues in agricultural and related matrices

Food Analysis and Preservation

Food Analysis and Preservation
Author: Michael G. Kontominas
Publsiher: CRC Press
Total Pages: 214
Release: 2012-07-23
ISBN 10: 1466560053
ISBN 13: 9781466560055
Language: EN, FR, DE, ES & NL

Food Analysis and Preservation Book Review:

This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemical, and mostly microbiological agents. In this sense, microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates, toxicology, nutritional content, microbiology, and more. The experimental investigations in this book focus on information regarding chemical and microbiological analysis as well as nonthermal methods of food preservation such as active packaging, essential oils, chitosan, ozonation, irradiation, bacteriocins, etc. This important book emphasizes the interrelationships between food analysis, food processing and preservation, and food microbiology, which will be invaluable for food scientists around the world.

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
Author: Y. H. Hui
Publsiher: John Wiley & Sons
Total Pages: 769
Release: 2008-02-15
ISBN 10: 0470276347
ISBN 13: 9780470276341
Language: EN, FR, DE, ES & NL

Food Biochemistry and Food Processing Book Review:

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.