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Advanced Food Analysis Tools

Advanced Food Analysis Tools
Biosensors and Nanotechnology

by Rovina Kobun

  • Publisher : Academic Press
  • Release : 2020-09-25
  • 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

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.

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"--

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 : 1439880719
  • 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 and assessment systems, describing the basic principles and major applications of emerging food processing technologies. The book is divided into three sections, systematically examining processes from different areas of food process engineering. Section I covers a wide range of advanced food processing technologies including osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, emerging drying technologies, CA and MA storage of fruits and vegetables, nanotechnology in food processing, and computational fluid dynamics modeling in food processing. Section II describes food safety and various non-destructive quality assessment systems using machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. Section III explores waste management, by-product utilization, and energy conservation in food processing industry. With an emphasis on novel food processes, each chapter contains case studies and examples to illustrate state-of-the-art applications of the technologies discussed.

Rapid Food Analysis and Hygiene Monitoring

Rapid Food Analysis and Hygiene Monitoring
Kits, Instruments and Systems

by Pierre-Jean Raugel

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 923
  • ISBN : 3642583628
  • Language : En, Es, Fr & De
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PROF. DR. ELKE ANKlAM Food control is essential for consumer protection. Due to the fact that agricul ture and food technology have increased rapidly in the past the analytical prob lems concerning food have become more complex. The consumer expects com petitively priced food of consistently high quality. The main consumer concerns are food safety and food quality including authenticity proof. Many national or international official, validated, reference or routine methods are existing. Food be performed rapidly especially in the fields of microbiological control has to contamination and customs control. This handbook describes many kits, instruments and systems used for quality control of food. The tools listed are not only restricted to validated analytical methods but are also foreseen for routine and screening methods. In addition, an address list of manufacturers, distributors and sales agencies is given to gether with a list and information concerning selected expert laboratories. In this edition, emphasis is put on validation procedures of three organizations (AOAC, AFNOR and Microval). The purpose of this book is to facilitate the purchase and use of kits needed for food analysis and is therefore an important help for food analysts.

Food Traceability and Authenticity

Food Traceability and Authenticity
Analytical Techniques

by Didier Montet,Ramesh C. Ray

  • Publisher : CRC Press
  • Release : 2017-11-22
  • Pages : 354
  • ISBN : 1351230905
  • Language : En, Es, Fr & De
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Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import and export of foodstuffs (EU regulation 178/2002). The topics covered in this book include the history of traceability; legislations and rules; the actual traceability techniques and the potential analytical techniques for food traceability such as molecular methods (e.g. DGGE, SSCP), next generation sequencers (NGS), bio-captors, chromatographic techniques, isotopic analysis that are used for discrimination of organic food, fish, oils. The chromatographic techniques help in the use of volatile compounds analysis. The isotope analysis helps in distinguishing between chicken meat and vegetable oils. Ambient mass spectrometry is used for studying mycotoxines and alkaloids in foodstuffs and their management, food and feed authentication in olive and other plant oils, and wine. Vibrational methods (e.g. NMR and NIRS) are used to trace food by global spectrum. The book reviews the current and future techniques including metabolomic techniques.

Foodomics

Foodomics
Advanced Mass Spectrometry in Modern Food Science and Nutrition

by Alejandro Cifuentes

  • Publisher : John Wiley & Sons
  • Release : 2013-02-05
  • Pages : 580
  • ISBN : 1118537351
  • Language : En, Es, Fr & De
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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 Dairy Foods Analysis

Handbook of Dairy Foods Analysis
A Book

by Fidel Toldrá,Leo M.L. Nollet

  • Publisher : CRC Press
  • Release : 2021-03-23
  • Pages : 1020
  • ISBN : 1000342077
  • 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.

Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Quantitative Methods for Food Safety and Quality in the Vegetable Industry
A Book

by Fernando Pérez-Rodríguez,Panagiotis Skandamis,Vasilis Valdramidis

  • Publisher : Springer
  • Release : 2018-02-06
  • Pages : 303
  • ISBN : 331968177X
  • Language : En, Es, Fr & De
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This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.

Developments in Food Analysis Techniques

Developments in Food Analysis Techniques
A Book

by Richard D. King

  • Publisher : Elsevier Applied Science
  • Release : 1978
  • Pages : 228
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Problems associated with the analysis of dietary fibre and some recent developments. Trace lement analysis. determination of mycotoxin. food and its pesticides. Immunchemcial methods in food analysis.

Food Production Management

Food Production Management
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1996
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Hospitality Technology

Hospitality Technology
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Handbook of Nutrition and Food

Handbook of Nutrition and Food
A Book

by Carolyn D. Berdanier,Johanna T. Dwyer,Elaine B. Feldman

  • Publisher : CRC Press
  • Release : 2007-08-24
  • Pages : 1288
  • ISBN : 9781420008890
  • Language : En, Es, Fr & De
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Significantly revised and updated, this second edition of the bestselling Handbook of Nutrition and Food welcomes contributions from several new authors, including Elaine B. Feldman and Johanna Dwyer, notable leaders in nutritional science. Retaining the high level of scientific research, accessible language, and attention to detail of the original

Fundamentals of Advanced Omics Technologies: From Genes to Metabolites

Fundamentals of Advanced Omics Technologies: From Genes to Metabolites
A Book

by Anonim

  • Publisher : Elsevier
  • Release : 2014-04-21
  • Pages : 490
  • ISBN : 9780444626516
  • Language : En, Es, Fr & De
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Fundamentals of Advanced Omics Technologies: From Genes to Metabolites covers the fundamental aspects of the new instrumental and methodological developments in omics technologies, including those related to genomics, transcriptomics, epigenetics, proteomics and metabolomics, as well as other omics approaches such as glycomics, peptidomics and foodomics. The principal applications are presented in the following complementary volume. The chapters discuss in detail omics technologies, DNA microarray analysis, next-generation sequencing technologies, genome-wide analysis of methylation and histone modifications, emerging nanotechniques in proteomics, imaging mass spectrometry in proteomics, recent quantitative proteomics approaches, and advances in high-resolution NMR-based metabolomics, as well as MS-based non-targeted metabolomics and metabolome analysis by CE-MS, global glycomics analyses, foodomics, and high resolution analytical tools for quantitative peptidomics. Key aspects related to chemometrics, bioinformatics, data treatment, data integration and systems biology, deep-sequencing data analysis, statistical approaches for the analysis of microarray data, the integration of transcriptome and metabolome data and computational approaches for visualization and integration of omics data are also covered. Covers the latest advances in instrumentation, experimental design, sample preparation, and data analysis Provides thorough explanations and descriptions of specific omics technologies Describes advanced tools and methodologies for data pretreatment, storage, curation and analysis, as well as data integration

Business Japan

Business Japan
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1973
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Graduate Programs in Engineering and Applied Sciences 1984

Graduate Programs in Engineering and Applied Sciences 1984
A Book

by Diane Conley

  • Publisher : Unknown Publisher
  • Release : 1983
  • Pages : 799
  • ISBN : 9780878662210
  • Language : En, Es, Fr & De
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Flow Injection Analysis of Food Additives

Flow Injection Analysis of Food Additives
A Book

by Claudia Ruiz-Capillas,Leo M.L. Nollet

  • Publisher : CRC Press
  • Release : 2015-12-01
  • Pages : 760
  • ISBN : 1482218208
  • Language : En, Es, Fr & De
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Flow Injection Analysis of Food Additives gives you the tools you need to analyze food and beverage additives using FIA. This sets it apart from other books that simply focus on the theoretical basis and principles of FIA or on the design of equipment, instrumentation, manifold, and setting mechanism. Truly unprecedented in its scope, this book rep

The Microbiology of Safe Food

The Microbiology of Safe Food
A Book

by Stephen J. Forsythe

  • Publisher : John Wiley & Sons
  • Release : 2020-01-21
  • Pages : 520
  • ISBN : 1119405017
  • Language : En, Es, Fr & De
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Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans. This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production Updates to the national and international surveillance systems, including social media Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.

Journal of the Association of Official Analytical Chemists

Journal of the Association of Official Analytical Chemists
A Book

by Association of Official Analytical Chemists

  • Publisher : Unknown Publisher
  • Release : 1991
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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