Chromatography In Food Science And Technology

Author : Tibor Cserhati,Esther Forgacs
Publisher : CRC Press
Page : 576 pages
File Size : 46,7 Mb
Release : 2020-08-26
Category : Science
ISBN : 9781000160116

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Chromatography in Food Science and Technology by Tibor Cserhati,Esther Forgacs Pdf

oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.

Author : Tibor Cserhati,Esther Forgacs
Publisher : CRC Press
Page : 568 pages
File Size : 42,9 Mb
Release : 2020-08-26
Category : Technology & Engineering
ISBN : 9781000117240

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Chromatography in Food Science and Technology by Tibor Cserhati,Esther Forgacs Pdf

oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.

Author : Valeria Severino
Publisher : Arcler Press
Page : 0 pages
File Size : 41,8 Mb
Release : 2019-11
Category : Science
ISBN : 1774072602

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Chromatography in Food Science and Technology by Valeria Severino Pdf

Chromatography in Food Science and Technology discusses the emerging point-of-care technologies for the analysis of food safety. This book gives insight into basic concepts of chromatography techniques related to food science and technology so as to understand the major role and application of chromatographic techniques for the analysis of authenticity and integrity of food. This book also discusses about analysis of enantiomers in products of food interest, advanced lc-ms-based methods to study the co-occurrence and metabolization of multiple mycotoxins in cereals and cereal-based food, molecularly imprinted polymers as extracting media for the chromatographic determination of antibiotics in milk, inhibitory effects of green tea polyphenols on microbial metabolism of aromatic amino acids in humans revealed by metabolomic analysis and gradual optimization of headspace solid-phase microextraction conditions of volatiles in pepper chicken soup combined with gas chromatography-mass spectrometry and principal component analysis.

Author : Michael H. Gordon
Publisher : Springer Science & Business Media
Page : 371 pages
File Size : 43,8 Mb
Release : 2013-03-08
Category : Science
ISBN : 9781461306818

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Principles and Applications of Gas Chromatography in Food Analysis by Michael H. Gordon Pdf

The food analyst plays an important role in modern society. Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food. However. analysis of food is required for many reasons, including detection of toxic components, monitoring legislation, detecting adulteration, formulation of controlled diets, controlling formulation during product development and detecting changes in food during storage and processing. Foods comprise a complex mixture of components and food analysis requires efficient methods of separation with high sensitivity or specificity of detection. Although many food components are involatile or thermally labile and therefore not suitable for analysis by gas chromatography, other components are volatile and this technique is the preferred analytical method. Developments in methods of derivati zation, injector design and column technology have also extended the applicability of gas chromatography to the analysis of relatively involatile compounds.

Author : Glenn R. Gibson
Publisher : IFIS Publishing
Page : 126 pages
File Size : 54,7 Mb
Release : 2009
Category : Electronic books
ISBN : 9780860141877

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Food Science and Technology Bulletin by Glenn R. Gibson Pdf

This book is a journal that delivers concise and relevant peer-reviewed minireviews of developments in selected areas of functional foods.

Author : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 602 pages
File Size : 42,6 Mb
Release : 2010-06-25
Category : Technology & Engineering
ISBN : 9781441914781

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Food Analysis by S. Suzanne Nielsen Pdf

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 also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Author : Peter Q Tranchida
Publisher : Royal Society of Chemistry
Page : 492 pages
File Size : 52,7 Mb
Release : 2019-10-30
Category : Science
ISBN : 9781788011273

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Advanced Gas Chromatography in Food Analysis by Peter Q Tranchida Pdf

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.

Author : Richard D. Marshall
Publisher : Academic Press
Page : 154 pages
File Size : 48,8 Mb
Release : 1988-01-01
Category : Science
ISBN : 0121581233

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Essays in Biochemistry by Richard D. Marshall Pdf

Author : K.K. Stewart,John R. Whitaker
Publisher : Springer Science & Business Media
Page : 432 pages
File Size : 42,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789401173797

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Modern Methods of Food Analysis by K.K. Stewart,John R. Whitaker Pdf

This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia, the program brought together outstanding speakers, from biochemistry, chemistry, food science, microbiology and nutrition, who are at the cutting edge of their specialty, and provided a setting where they could interact with each other and with the participants. The Symposium and this book are dedicated to the memory of George F. Stewart (1908-1982) who made so many important contributions to the field of food science, including that of food analysis. Bernard S. Schweigert has documented George F. Stewart's contributions in the Dedication of this book.

Author : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
Page : 581 pages
File Size : 55,8 Mb
Release : 2017-11-29
Category : Technology & Engineering
ISBN : 9780470673423

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Food Science and Technology by Geoffrey Campbell-Platt Pdf

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Author : Y. H. Hui,Frank Sherkat
Publisher : CRC Press
Page : 3632 pages
File Size : 43,5 Mb
Release : 2005-12-19
Category : Technology & Engineering
ISBN : 9781466507876

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Handbook of Food Science, Technology, and Engineering - 4 Volume Set by Y. H. Hui,Frank Sherkat Pdf

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Author : Edward Muntean
Publisher : Walter de Gruyter GmbH & Co KG
Page : 197 pages
File Size : 44,8 Mb
Release : 2022-10-03
Category : Technology & Engineering
ISBN : 9783110644494

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Food Analysis by Edward Muntean Pdf

This book provides updated information about applications of ion chromatography (IC) in food science, such as food quality control, food authentication and analysis of residues in certain food products. Among liquid chromatography methods, IC can be considered one of the most valuable analytical tools, an advantageous environmentally friendly technique able to provide a convenient determination of various analytes such as anions, cations, organic acids, carbohydrates, amines, amino acids, aminoglycosides, proteins, peptides, etc. Recent developments such as in-line eluent generation systems, capillary IC and combustion IC, are also described. The book is intended to serve as an organized resource for students, researchers and food analysts, but can be a relevant support for researchers from related fields. It highlights that IC can be even more powerful and effi cient when more complex equipment is available, while proper knowledge empowers the user to obtain relevant data from this.

Author : Y. Pomeranz
Publisher : Springer Science & Business Media
Page : 788 pages
File Size : 52,8 Mb
Release : 2013-12-01
Category : Technology & Engineering
ISBN : 9781461569985

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Food Analysis by Y. Pomeranz Pdf

The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.

Author : Geoffrey Campbell-Platt
Publisher : John Wiley & Sons
Page : 576 pages
File Size : 45,9 Mb
Release : 2017-09-26
Category : Technology & Engineering
ISBN : 9781118846230

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Food Science and Technology by Geoffrey Campbell-Platt Pdf

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

Author : D.L.B. Wetzel,G. Charalambous
Publisher : Elsevier
Page : 629 pages
File Size : 46,7 Mb
Release : 1998-05-29
Category : Technology & Engineering
ISBN : 0080534759

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Instrumental Methods in Food and Beverage Analysis by D.L.B. Wetzel,G. Charalambous Pdf

Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.