Chemical Analysis Of Food

Author : Yolanda Pico
Publisher : Academic Press
Page : 813 pages
File Size : 46,5 Mb
Release : 2012-09-01
Category : Technology & Engineering
ISBN : 9780123848635

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

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

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 : 43,9 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

Author : Edward Cox Henry
Publisher : Hassell Street Press
Page : 348 pages
File Size : 45,6 Mb
Release : 2021-09-09
Category : Electronic
ISBN : 101342347X

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The Chemical Analysis Of Foods by Edward Cox Henry Pdf

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.

Author : Morris Boris Jacobs
Publisher : Unknown
Page : 1000 pages
File Size : 43,7 Mb
Release : 1958
Category : Analytical chemistry
ISBN : UOM:39015078676866

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The Chemical Analysis of Foods and Food Products by Morris Boris Jacobs Pdf

Author : C.S. James
Publisher : Springer Science & Business Media
Page : 180 pages
File Size : 49,5 Mb
Release : 2013-12-01
Category : Technology & Engineering
ISBN : 9781461521655

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Analytical Chemistry of Foods by C.S. James Pdf

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.

Author : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 150 pages
File Size : 53,8 Mb
Release : 2010-03-20
Category : Technology & Engineering
ISBN : 9781441914637

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Food Analysis Laboratory Manual by S. Suzanne Nielsen Pdf

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.

Author : Yolanda Picó
Publisher : Academic Press
Page : 814 pages
File Size : 54,6 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.

Author : S. Suzanne Nielsen
Publisher : Aspen Publishers
Page : 530 pages
File Size : 49,7 Mb
Release : 1994
Category : Science
ISBN : 0412137712

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Introduction to the Chemical Analysis of Foods by S. Suzanne Nielsen Pdf

Author : Morris B. Jacobs
Publisher : Unknown
Page : 537 pages
File Size : 45,6 Mb
Release : 1947
Category : Electronic
ISBN : OCLC:1024441852

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The Chemical Analysis of Foods and Food Products by Morris B. Jacobs Pdf

Author : Harold Egan,Ronald S. Kirk,Ronald Sawyer
Publisher : Unknown
Page : 616 pages
File Size : 48,6 Mb
Release : 1981
Category : Technology & Engineering
ISBN : MINN:319510001349484

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Pearson's Chemical Analysis of Foods by Harold Egan,Ronald S. Kirk,Ronald Sawyer Pdf

Author : Jian Wang,James D. MacNeil,Jack F. Kay
Publisher : John Wiley & Sons
Page : 378 pages
File Size : 55,9 Mb
Release : 2011-11-29
Category : Science
ISBN : 9781118067192

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Chemical Analysis of Antibiotic Residues in Food by Jian Wang,James D. MacNeil,Jack F. Kay Pdf

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.

Author : Henry Edward Cox,David Pearson
Publisher : Unknown
Page : 0 pages
File Size : 55,5 Mb
Release : 1962
Category : Food
ISBN : OCLC:687177432

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The Chemical Analysis of Foods by Henry Edward Cox,David Pearson Pdf

Author : C.S. James
Publisher : Springer
Page : 0 pages
File Size : 52,7 Mb
Release : 2012-10-23
Category : Technology & Engineering
ISBN : 1461359058

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Analytical Chemistry of Foods by C.S. James Pdf

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.

Author : Jan Velisek,Richard Koplik,Karel Cejpek
Publisher : John Wiley & Sons
Page : 1200 pages
File Size : 44,9 Mb
Release : 2020-07-21
Category : Technology & Engineering
ISBN : 9781119537656

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The Chemistry of Food by Jan Velisek,Richard Koplik,Karel Cejpek Pdf

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.

Author : Ronald S. Kirk,Ronald Sawyer
Publisher : Addison-Wesley Longman Limited
Page : 708 pages
File Size : 42,8 Mb
Release : 1991-01
Category : Technology & Engineering
ISBN : 0582409101

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Pearson's Composition and Analysis of Foods by Ronald S. Kirk,Ronald Sawyer Pdf

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.