Advanced Food Analysis Tools
Advanced Food Analysis Tools

Author: Rovina Kobun

Publisher: Academic Press

Published: 2020-09-18

Total Pages: 254

ISBN-13: 0128223952

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Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests. Food safety is a global health goal, with the food industry providing testing and guidance to keep the population safe. Food contamination is mainly caused by harmful substances and biological organisms, including bacteria, viruses and parasites, which can all have a major impact on human health. The lack of specific, low-cost, rapid, sensitive and easy detection of harmful compounds has resulted in the development of the electrochemical technologies that are presented in this book. Includes the most recent and innovative biosensor and nanotechnology for the food industry Applies the most current trends in food analysis research Presents opportunities for unique electrochemical tools to enhance performance

Methods in Food Analysis
Methods in Food Analysis

Author: Rui M. S. Cruz

Publisher: CRC Press

Published: 2016-04-19

Total Pages: 248

ISBN-13: 1482231964

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This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, p

Food Safety
Food Safety

Author: Umile Gianfranco Spizzirri

Publisher: John Wiley & Sons

Published: 2016-11-29

Total Pages: 481

ISBN-13: 1119160561

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Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

Advanced Gas Chromatography in Food Analysis
Advanced Gas Chromatography in Food Analysis

Author: Peter Q Tranchida

Publisher: Royal Society of Chemistry

Published: 2019-10-30

Total Pages: 492

ISBN-13: 1788011279

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Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on novel sample preparation processes; conventional, high-speed multidimensional gas chromatography systems, including preparative instrumentation; gas chromatography–olfactometry principles; and, finally, chemometrics principles and applications in food analysis. Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.

Food Analysis
Food Analysis

Author: Gruenwedel

Publisher: CRC Press

Published: 1985-03-15

Total Pages: 422

ISBN-13: 9780824771836

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Volume 3 of the landmark treatise Food Analysis: Principles and Techniques provides a distinctive, comprehensive treatment of biological techniques utilized in the analysis of food constituents, ranging from the use of biologically active molecules -- the enzymes -- to the employment of cell cultures, microorganisms, and whole animals. Volume 3: Biological Techniques eliminates the problem of searching through widely scattered sources to achieve thorough understanding of the principles and techniques used in this area. In self-contained chapters -- written by renowned investigators to assure authoritative, up-to-date coverage -- this unique resource systematically presents detailed background information for each technique to provide a solid conceptual framework ... details specific applications and procedures, including numerous illustrative examples ... discusses advantages and limitations for each technique to help you select appropriate techniques for your needs ... and compares and contrasts the biological assay techniques with instrumental methods to enhance fuller understanding of the field. Unmatched in scope, Biological Techniques -- like its companion volumes in this important 8-volume set -- reflects the broad-ranging recent developments in the field and is a requisite source for all food analysts in industry, government, and academia, including food scientists, nutritionists, biochemists, microbiologists, toxicologists, biologists, and environmental chemists. Additionally, graduate students in food science and nutrition will find each volume of this work indispensable in their studies. Book jacket.

Handbook of Food Analysis: Physical characterization and nutrient analysis
Handbook of Food Analysis: Physical characterization and nutrient analysis

Author: Leo M. L. Nollet

Publisher: CRC Press

Published: 2004

Total Pages: 912

ISBN-13: 9780824750367

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This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.

Foodomics
Foodomics

Author: Alejandro Cifuentes

Publisher: John Wiley & Sons

Published: 2013-02-05

Total Pages: 631

ISBN-13: 1118537351

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Provides the latest "-omics" tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced "-omics" technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers: Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergens Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome Mass spectrometry-based metabolomics in nutrition and health research Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases Principles and practices of lipidomics and green foodomics Use of chemometrics in mass spectrometry and foodomics The final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth. With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.

Handbook of Food Analysis
Handbook of Food Analysis

Author: Leo M. L. Nollet

Publisher: Marcel Dekker Incorporated

Published: 1996

Total Pages: 1088

ISBN-13: 9780824796846

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This is a two-volume set which presents a compilation of analytical methods essential to every food chemist. The work delineates the physical and chemical properties of nutrients and other food components, as well as proving descriptions of preparation, detection, separation, derivatization, and clean-up techniques, assessing the relative advantage, accuracy and reliability of each procedure. The volumes explore all methods of food analysis.

Food Analysis
Food Analysis

Author: Gruenwedel

Publisher: Routledge

Published: 2017-11-22

Total Pages: 616

ISBN-13: 1351447718

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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.