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Advanced Food Analysis Tools

Advanced Food Analysis Tools
Biosensors and Nanotechnology

by Rovina Kobun

  • Publisher : Academic Press
  • Release : 2020-09-18
  • Pages : 254
  • ISBN : 0128223952
  • Language : En, Es, Fr & De
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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

Advanced Food Analysis Tools

Advanced Food Analysis Tools
Biosensors and Nanotechnology

by Rovina Kobun

  • Publisher : Academic Press
  • Release : 2020-10-09
  • Pages : 230
  • ISBN : 0128205911
  • Language : En, Es, Fr & De
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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

Instrumental Methods in Food Analysis

Instrumental Methods in Food Analysis
A Book

by J.R.J. Paré,J.M.R. Bélanger

  • Publisher : Elsevier
  • Release : 1997-03-14
  • Pages : 486
  • ISBN : 9780080534770
  • Language : En, Es, Fr & De
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Instrumental Methods in Food Analysis is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques. No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two, relatively new techniques, the microwave-assisted processes (MAPTM (Chapter 10) and supercritical fluid extraction (Chapter 11). Features of this book: - is one the few academic books on food analysis specifically designed for a one semester or one year course -it contains updated information - the coverage gives a good balance between theory, and applications of techniques to various food commodities. The chapters are divided into two distinct sections: the first is a description of the basic theory regarding the technique and the second is dedicated to a description of examples to which the reader can relate in his/her daily work.

Advanced Gas Chromatography in Food Analysis

Advanced Gas Chromatography in Food Analysis
A Book

by Peter Q Tranchida

  • Publisher : Royal Society of Chemistry
  • Release : 2019-10-30
  • Pages : 478
  • ISBN : 1788011279
  • Language : En, Es, Fr & De
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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.

Introduction to Advanced Food Process Engineering

Introduction to Advanced Food Process Engineering
A Book

by Jatindra Kumar Sahu

  • Publisher : CRC Press
  • Release : 2014-03-24
  • Pages : 717
  • ISBN : 1439880727
  • Language : En, Es, Fr & De
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Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control

Measurement, Modeling and Automation in Advanced Food Processing

Measurement, Modeling and Automation in Advanced Food Processing
A Book

by Bernd Hitzmann

  • Publisher : Springer
  • Release : 2017-08-11
  • Pages : 198
  • ISBN : 3319601113
  • Language : En, Es, Fr & De
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This book review series presents current trends in modern biotechnology. The aim is to cover all aspects of this interdisciplinary technology where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science. Volumes are organized topically and provide a comprehensive discussion of developments in the respective field over the past 3-5 years. The series also discusses new discoveries and applications. Special volumes are dedicated to selected topics which focus on new biotechnological products and new processes for their synthesis and purification. In general, special volumes are edited by well-known guest editors. The series editor and publisher will however always be pleased to receive suggestions and supplementary information. Manuscripts are accepted in English.

Chemical Analysis of Food

Chemical Analysis of Food
Techniques and Applications

by Yolanda Picó

  • Publisher : Academic Press
  • Release : 2012
  • Pages : 798
  • ISBN : 0123848628
  • Language : En, Es, Fr & De
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"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"--

Capillary Electrophoresis - Mass Spectrometry (CE-MS)

Capillary Electrophoresis - Mass Spectrometry (CE-MS)
Principles and Applications

by Gerhardus de Jong

  • Publisher : John Wiley & Sons
  • Release : 2016-06-16
  • Pages : 368
  • ISBN : 3527693831
  • Language : En, Es, Fr & De
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This monograph offers the reader a complete overview on both principles and applications of CE-MS. Starting with an introductory chapter on detection in CE, also related and more specialized techniques such as electrophoretic and chromatographic preconcentration are discussed. A special emphasis is put on CE-MS interfaces, which are described in detail. In a separate chapter, attention is paid to sheath-liquid interfacing. The developments and possibilities of microchip CE-MS are also described. Applications to all relevant areas are discussed in distinct chapters, each written by experts in the respective fields. Besides applications in pharmaceutical analysis and bioanalysis, recent implementations in food science, forensic analysis, analysis of intact proteins, metabolomics and proteomics are highlighted. MS is a perfectly appropriate detection system for CE, as efficient separation is coupled to sensitive and selection detection. Moreover, MS can provide structure information on the separated compounds. CE-MS has now been developed into a strong hyphenated system complementary to LC-MS. This monograph is an unique source of knowledge for everyone dealing with and interested in CE-MS.

Conventional and Advanced Food Processing Technologies

Conventional and Advanced Food Processing Technologies
A Book

by Suvendu Bhattacharya

  • Publisher : John Wiley & Sons
  • Release : 2014-09-26
  • Pages : 744
  • ISBN : 1118406303
  • Language : En, Es, Fr & De
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Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Functional Foods and Biotechnology

Functional Foods and Biotechnology
Biotransformation and Analysis of Functional Foods and Ingredients

by Kalidas Shetty,Dipayan Sarkar

  • Publisher : CRC Press
  • Release : 2020-04-13
  • Pages : 454
  • ISBN : 1000760286
  • Language : En, Es, Fr & De
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The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food ingredients. The examples of biotransformation innovations and food analytical models provide critical insights on current advances in food biotechnology to target, design and improve functional food and food ingredients with specific human health benefits. Such improved understanding will help to design more ecologically and metabolically relevant functional food and food ingredients across diverse global communities. The thematic structure of this second book is built from the related initial book, which is also available in the Food Biotechnology Series Functional Foods and Biotechnology: Sources of Functional Food and Ingredients, edited by Kalidas Shetty and Dipayan Sarkar (ISBN: 9780367435226) For a complete list of books in this series, please visit our website at: https://www.crcpress.com/Food-Biotechnology-Series/book-series/CRCFOOBIOTECH

Food Analysis

Food Analysis
A Book

by Suzanne Nielsen

  • Publisher : Springer Science & Business Media
  • Release : 2003-04-30
  • Pages : 557
  • ISBN : 9780306474958
  • Language : En, Es, Fr & De
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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.

Advances in Food Analysis

Advances in Food Analysis
A Book

by Alessandra Gentili,Chiara Fanali

  • Publisher : MDPI
  • Release : 2019-11-11
  • Pages : 488
  • ISBN : 3039217429
  • Language : En, Es, Fr & De
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This Topical Collection of Molecules provides the most recent advancements and trends within the framework of food analysis, confirming the growing public, academic, and industrial interest in this field. The articles broach topics related to sample preparation, separation science, spectroscopic techniques, sensors and biosensors, as well as investigations dealing with the characterization of macronutrients, micronutrients, and other biomolecules. It offers the latest updates regarding alternative food sources (e.g., algae), functional foods, effects of processing, chiral or achiral bioactive compounds, contaminants, and every topic related to food science that is appealing to readers. Nowadays, the increasing awareness of the close relation among diet, health, and social development is stimulating demands for high levels of quality and safety in agro-food production, as well as new studies to fill gaps in the actual body of knowledge about food composition. For these reasons, modern research in food science and human nutrition is moving from classical methodologies to advanced instrumental platforms for comprehensive characterization. Nondestructive spectroscopic and imaging technologies are also proposed for food process monitoring and quality control in real time.

Detection of Non-Amplified Genomic DNA

Detection of Non-Amplified Genomic DNA
A Book

by Giuseppe Spoto,Roberto Corradini

  • Publisher : Springer Science & Business Media
  • Release : 2012-07-06
  • Pages : 318
  • ISBN : 940071226X
  • Language : En, Es, Fr & De
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This book offers an overview of state-of-the-art in non amplified DNA detection methods and provides chemists, biochemists, biotechnologists and material scientists with an introduction to these methods. In fact all these fields have dedicated resources to the problem of nucleic acid detection, each contributing with their own specific methods and concepts. This book will explain the basic principles of the different non amplified DNA detection methods available, highlighting their respective advantages and limitations. Non-amplified DNA detection can be achieved by adopting different techniques. Such techniques have allowed the commercialization of innovative platforms for DNA detection that are expected to break into the DNA diagnostics market. The enhanced sensitivity required for the detection of non amplified genomic DNA has prompted new strategies that can achieve ultrasensitivity by combining specific materials with specific detection tools. Advanced materials play multiple roles in ultrasensitive detection. Optical and electrochemical detection tools are among the most widely investigated to analyze non amplified nucleic acids. Biosensors based on piezoelectric crystal have been also used to detect unamplified genomic DNA. The main scientific topics related to DNA diagnostics are discussed by an outstanding set of authors with proven experience in this field.

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
A Book

by Fidel Toldrá,Leo M.L. Nollet

  • Publisher : CRC Press
  • Release : 2021-03-30
  • Pages : 1020
  • ISBN : 1000342034
  • Language : En, Es, Fr & De
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Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Spectroscopic Methods in Food Analysis

Spectroscopic Methods in Food Analysis
A Book

by Adriana S. Franca,Leo M.L. Nollet

  • Publisher : CRC Press
  • Release : 2017-12-14
  • Pages : 650
  • ISBN : 1498754643
  • Language : En, Es, Fr & De
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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.

Advanced Dairy Chemistry, Volume 2

Advanced Dairy Chemistry, Volume 2
Lipids

by Paul L. H. McSweeney,Patrick F. Fox,James A. O'Mahony

  • Publisher : Springer Nature
  • Release : 2020-12-08
  • Pages : 489
  • ISBN : 3030486869
  • Language : En, Es, Fr & De
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Food Analysis by HPLC

Food Analysis by HPLC
A Book

by Leo M.L. Nollet,Fidel Toldra

  • Publisher : CRC Press
  • Release : 2012-11-16
  • Pages : 1078
  • ISBN : 1439830851
  • Language : En, Es, Fr & De
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For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques-with particular attention given to miniaturization, automatization, and green chemistry. Tho

Science Breakthroughs to Advance Food and Agricultural Research by 2030

Science Breakthroughs to Advance Food and Agricultural Research by 2030
A Book

by National Academies of Sciences, Engineering, and Medicine,Division of Behavioral and Social Sciences and Education,Board on Environmental Change and Society,Health and Medicine Division,Food and Nutrition Board,Division on Earth and Life Studies,Water Science and Technology Board,Board on Life Sciences,Board on Atmospheric Sciences and Climate,Board on Agriculture and Natural Resources,Committee on Science Breakthroughs 2030: A Strategy for Food and Agricultural Research

  • Publisher : National Academies Press
  • Release : 2019-03-21
  • Pages : 242
  • ISBN : 0309473950
  • Language : En, Es, Fr & De
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For nearly a century, scientific advances have fueled progress in U.S. agriculture to enable American producers to deliver safe and abundant food domestically and provide a trade surplus in bulk and high-value agricultural commodities and foods. Today, the U.S. food and agricultural enterprise faces formidable challenges that will test its long-term sustainability, competitiveness, and resilience. On its current path, future productivity in the U.S. agricultural system is likely to come with trade-offs. The success of agriculture is tied to natural systems, and these systems are showing signs of stress, even more so with the change in climate. More than a third of the food produced is unconsumed, an unacceptable loss of food and nutrients at a time of heightened global food demand. Increased food animal production to meet greater demand will generate more greenhouse gas emissions and excess animal waste. The U.S. food supply is generally secure, but is not immune to the costly and deadly shocks of continuing outbreaks of food-borne illness or to the constant threat of pests and pathogens to crops, livestock, and poultry. U.S. farmers and producers are at the front lines and will need more tools to manage the pressures they face. Science Breakthroughs to Advance Food and Agricultural Research by 2030 identifies innovative, emerging scientific advances for making the U.S. food and agricultural system more efficient, resilient, and sustainable. This report explores the availability of relatively new scientific developments across all disciplines that could accelerate progress toward these goals. It identifies the most promising scientific breakthroughs that could have the greatest positive impact on food and agriculture, and that are possible to achieve in the next decade (by 2030).

Understanding and Controlling the Microstructure of Complex Foods

Understanding and Controlling the Microstructure of Complex Foods
A Book

by D. Julian McClements

  • Publisher : Elsevier
  • Release : 2007-08-30
  • Pages : 792
  • ISBN : 1845693671
  • Language : En, Es, Fr & De
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It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control. Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough. Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials

Chromatographic-Mass Spectrometric Food Analysis for Trace Determination of Pesticide Residues

Chromatographic-Mass Spectrometric Food Analysis for Trace Determination of Pesticide Residues
A Book

by A.R. Fernandez Alba

  • Publisher : Elsevier
  • Release : 2004-12-11
  • Pages : 510
  • ISBN : 9780080454405
  • Language : En, Es, Fr & De
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The trace determination of pesticides continues to be a topic for analytical chemists working in research centres, government and universities. With four chapters devoted to chromatography-mass spectrometry methods, readers are able to understand the analytical basis, technical characteristics and possibilities to evaluate pesticides in food by gas chromatography (GC) and liquid chromatography (LC) mass spectrometry. The book also provides a well-defined and critical compilation of the sample treatment and clean-up procedures, as well as injection techniques applied in GC and LC food analysis. Finally the book deals with aspects related to analytical quality control requirements for pesticide residues, in addition to pesticide regulation aspects. * Contains specific chapters devoted to chromatography-mass spectrometry methods * Provides a well-defined and critical compilation of the sample treatment and clean-up procedures * Contains aspects related to analytical quality control requirements for pesticide residues