Analytical Methods In The Determination Of Bioactive Compounds And Elements In Food

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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food

Magdalena Jeszka-Skowron,Agnieszka Zgoła-Grześkowiak,Tomasz Grześkowiak,Akula Ramakrishna
Analytical Methods in the Determination of Bioactive Compounds and Elements in Food Book PDF

Author : Magdalena Jeszka-Skowron,Agnieszka Zgoła-Grześkowiak,Tomasz Grześkowiak,Akula Ramakrishna
Publisher : Springer Nature
Page : 380 pages
File Size : 51,7 Mb
Release : 2021-02-02
Category : Technology & Engineering
ISBN : 9783030618797

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Analytical Methods in the Determination of Bioactive Compounds and Elements in Food by Magdalena Jeszka-Skowron,Agnieszka Zgoła-Grześkowiak,Tomasz Grześkowiak,Akula Ramakrishna Pdf

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.

Analytical Technology in Nutrition Analysis

Jose M. Miranda
Analytical Technology in Nutrition Analysis Book PDF

Author : Jose M. Miranda
Publisher : MDPI
Page : 172 pages
File Size : 40,9 Mb
Release : 2020-05-27
Category : Science
ISBN : 9783039287642

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Analytical Technology in Nutrition Analysis by Jose M. Miranda Pdf

Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.

Food Bioactive Compounds

Smaoui Slim
Food Bioactive Compounds Book PDF

Author : Smaoui Slim
Publisher : Mdpi AG
Page : 0 pages
File Size : 49,5 Mb
Release : 2023-02-21
Category : Science
ISBN : 3036567933

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Food Bioactive Compounds by Smaoui Slim Pdf

In recent years, there has been a growing need for both nutritional and healthy foods with superior functional properties. In this line, bioactive compounds are economically available in different foods systems with limitations in quality and functionality. The present Special Issue is placed in this context, and aimed to provide a collection of modern chemical strategies developed with the intent of extracting, characterizing, tracing, or authenticating food bioactive compounds. Original research articles dealing with innovative techniques for the extraction (e.g., green chemistry) of bioactive compounds were welcomed. In addition, when discussing modern analytical methods, the structural characterization and identification of these active components were required. Attention was also devoted to theoretical aspects of the determination of the bioactivity and mechanisms of action of food bioactive compounds, as well as challenging properties for application as drug agents. Review articles providing an overview of the latest trends in this area of interest were also very welcomed.

Handbook of Food Analytical Chemistry, Volume 1

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
Handbook of Food Analytical Chemistry Volume 1 Book PDF

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
Publisher : John Wiley & Sons
Page : 48 pages
File Size : 54,5 Mb
Release : 2004-12-27
Category : Science
ISBN : 9780471663782

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Handbook of Food Analytical Chemistry, Volume 1 by 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 Pdf

Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists 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 by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques

Marina Russo,Francesco Cacciola
Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques Book PDF

Author : Marina Russo,Francesco Cacciola
Publisher : Mdpi AG
Page : 162 pages
File Size : 44,5 Mb
Release : 2022-01-11
Category : Science
ISBN : 3036528555

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Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques by Marina Russo,Francesco Cacciola Pdf

Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a "caloric" point of view has been changed to looking at foodstuffs as having positive effects on human health. This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context.

Handbook of Food Analytical Chemistry, Volume 1

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
Handbook of Food Analytical Chemistry Volume 1 Book PDF

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
Publisher : John Wiley & Sons
Page : 1397 pages
File Size : 51,8 Mb
Release : 2005-09-02
Category : Science
ISBN : 9780471709091

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Handbook of Food Analytical Chemistry, Volume 1 by 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 Pdf

Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists 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 by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results

Food Safety

Umile Gianfranco Spizzirri,Giuseppe Cirillo
Food Safety Book PDF

Author : Umile Gianfranco Spizzirri,Giuseppe Cirillo
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 50,5 Mb
Release : 2016-11-29
Category : Technology & Engineering
ISBN : 9781119160564

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Food Safety by Umile Gianfranco Spizzirri,Giuseppe Cirillo Pdf

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

Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques

Marina Russo,Francesco Cacciola
Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques Book PDF

Author : Marina Russo,Francesco Cacciola
Publisher : Unknown
Page : 164 pages
File Size : 42,9 Mb
Release : 2022
Category : Electronic
ISBN : 3036528547

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Characterization of Bioactive Compounds in Foods and Plants Using Advanced Analytical Techniques by Marina Russo,Francesco Cacciola Pdf

Since the 1990s, food chemistry opened a new chapter in foods and plants investigation. An increasing attention to secondary metabolites and micro-constituents of nutraceutical interest present in foods has been noticed, supporting previous studies on macronutrient composition. Thanks to positive scientific opinions on the presence of bioactive molecules in plants and foods, the previous vision of exploring foods exclusively from a “caloric” point of view has been changed to looking at foodstuffs as having positive effects on human health.This book focuses on the optimization and validation of advanced analytical methodologies dedicated to the characterization and valorization of foods and plants containing bioactive molecules. Qualitative and quantitative characterization, food security, traceability, and innovation in the field of nutraceutical and functional nutrition will be of particular interest in order to stimulate a dialogue on correct nutrition concepts in a constantly changing cultural, technological, and climate context.

Methods of Analysis of Food Components and Additives

Semih Otles
Methods of Analysis of Food Components and Additives Book PDF

Author : Semih Otles
Publisher : CRC Press
Page : 451 pages
File Size : 43,5 Mb
Release : 2005-04-26
Category : Technology & Engineering
ISBN : 9780203503751

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Methods of Analysis of Food Components and Additives by Semih Otles Pdf

With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information. This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.

Handbook of Analysis of Active Compounds in Functional Foods

Leo M.L. Nollet,Fidel Toldra
Handbook of Analysis of Active Compounds in Functional Foods Book PDF

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 956 pages
File Size : 49,5 Mb
Release : 2012-01-18
Category : Science
ISBN : 9781439815908

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Handbook of Analysis of Active Compounds in Functional Foods by Leo M.L. Nollet,Fidel Toldra Pdf

Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical tools available for the analysis of active ingredien

Advances in Noninvasive Food Analysis

Muhammad Kashif Iqbal Khan
Advances in Noninvasive Food Analysis Book PDF

Author : Muhammad Kashif Iqbal Khan
Publisher : CRC Press
Page : 238 pages
File Size : 49,5 Mb
Release : 2019-10-16
Category : Science
ISBN : 9780429998218

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Advances in Noninvasive Food Analysis by Muhammad Kashif Iqbal Khan Pdf

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

Chemical Analysis of Food: Techniques and Applications

Yolanda Picó
Chemical Analysis of Food Techniques and Applications Book PDF

Author : Yolanda Picó
Publisher : Academic Press
Page : 814 pages
File Size : 45,8 Mb
Release : 2012-07-18
Category : Science
ISBN : 9780123848628

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Chemical Analysis of Food: Techniques and Applications by Yolanda Picó Pdf

"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, and on 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 and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Provided by publisher.

Methods in Food Analysis

Rui M. S. Cruz,Igor Khmelinskii,Margarida Vieira
Methods in Food Analysis Book PDF

Author : Rui M. S. Cruz,Igor Khmelinskii,Margarida Vieira
Publisher : CRC Press
Page : 248 pages
File Size : 54,6 Mb
Release : 2016-04-19
Category : Science
ISBN : 9781482231960

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Methods in Food Analysis by Rui M. S. Cruz,Igor Khmelinskii,Margarida Vieira Pdf

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

Methods of Analysis of Food Components and Additives, Second Edition

Semih Otles
Methods of Analysis of Food Components and Additives Second Edition Book PDF

Author : Semih Otles
Publisher : CRC Press
Page : 537 pages
File Size : 55,9 Mb
Release : 2011-11-16
Category : Technology & Engineering
ISBN : 9781439815526

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Methods of Analysis of Food Components and Additives, Second Edition by Semih Otles Pdf

With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.

Bioactive Compounds from Food

Leo M L Nollet,Javed Ahmad
Bioactive Compounds from Food Book PDF

Author : Leo M L Nollet,Javed Ahmad
Publisher : Unknown
Page : 0 pages
File Size : 50,6 Mb
Release : 2024-08-09
Category : Business & Economics
ISBN : 103246707X

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Bioactive Compounds from Food by Leo M L Nollet,Javed Ahmad Pdf

A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the body that may promote good health. It is widely explored and investigated for its role in prevention and treatment of various diseases including cancers, cardiovascular disorders, and neurodegenerative disorders, thus is therefore categorized as nutraceuticals. Examples of such bioactive compounds from food include lycopene, resveratrol, lignan, tannins, and indoles etc. Accordingly, the methods that are utilized to analyze these compounds for its identification, detection, and characterization are of great interest. In Bioactive Compounds from Food: Benefits and Analysis, spectrophotometric, fluorometric, chromatographic, enzymatic, and electrophoretic methods that are utilized to analyze the different bioactive compounds of food are comprehensively discussed. In addition, the merits and limitations of the existing methods of analysis for bioactive compounds from food are also highlighted. Further, benefits of these bioactive compounds on human health as anti-oxidative, anti-cancer, anti-diabetic, anti-inflammatory, anti-infective, anti-hyperlipidemic, and anti-hypertensive agents are also discussed with detailed insight and critical analysis of the contemporary research carried out in this domain. Key Features: Explores the world of bioactive compounds in foods Discusses recent analysis techniques of bioactive compounds Includes a summary of health benefits of bioactive compounds Provides different analysis methods involved in identification an quantification of food bioactive compounds This book provides in-depth information and a comprehensive discussion on human health benefits of food bioactive compounds and different methods of analysis involved in identification and quantification of food bioactive compounds.