Instrumental Methods In Food And Beverage Analysis

Author : D.L.B. Wetzel,G. Charalambous
Publisher : Elsevier
Page : 629 pages
File Size : 52,6 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.

Author : Maynard A. Joslyn
Publisher : Unknown
Page : 845 pages
File Size : 42,6 Mb
Release : 1973
Category : Electronic
ISBN : OCLC:476540813

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Methods on Food Analysis by Maynard A. Joslyn Pdf

Author : David Kilcast
Publisher : Elsevier
Page : 658 pages
File Size : 46,7 Mb
Release : 2013-09-30
Category : Technology & Engineering
ISBN : 9780857098856

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Instrumental Assessment of Food Sensory Quality by David Kilcast Pdf

Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality. After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed. Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. Reviews the range and use of instrumental methods for measuring sensory quality Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity Reviews advances in methods for instrumental assessment of food sensory quality

Author : Alexander Joseph MacLeod
Publisher : Unknown
Page : 802 pages
File Size : 40,5 Mb
Release : 1973-01-01
Category : Chromatography
ISBN : 0236154109

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Instrumental Methods of Food Analysis by Alexander Joseph MacLeod Pdf

Author : Maynard Alexander Joslyn
Publisher : Unknown
Page : 880 pages
File Size : 44,6 Mb
Release : 1970
Category : Food
ISBN : UOM:39015013041804

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Methods in Food Analysis: Physical, Chemical, and Instrumental Methods of Analysis by Maynard Alexander Joslyn Pdf

Statistical methods, sampling, and errors in analysis; Preparation of samples for analysis, storage and preservation of samples; expression of results; Moisture content and total solids; Ash content and ashing procedures; Extraction methods and separation processes; Densimetric methods; Refractometric methods; Polarimetry and saccharimetry; Colorimetry and spectrophotometry; Potentiometric and related methods; pH and buffer capacity; Viscosity, consistency, and texture. Conductivity measurements and gas analysis; Acidimetry; Alcoholometry; Monosaccharides; Oligosaccharides; Starch and dextrin; Pectin; The determination of total organic nitrogen; The analytical chemistry of the proteins, peptides, and amino acids; Tannins and related phenolics; Enzyme assay; Vitamin assay; Chemical preservatives and artificial sweeteners; Chemical indices of incipient decomposition and identity.

Author : David Kilcast
Publisher : Elsevier
Page : 400 pages
File Size : 42,7 Mb
Release : 2010-05-24
Category : Technology & Engineering
ISBN : 9781845699512

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Sensory Analysis for Food and Beverage Quality Control by David Kilcast Pdf

Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing Examines methods for sensory quality control and statistical data analysis Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish

Author : David Watson
Publisher : Elsevier
Page : 324 pages
File Size : 49,9 Mb
Release : 2002-02-22
Category : Technology & Engineering
ISBN : 9781855736337

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Food Chemical Safety by David Watson Pdf

The use of additives in foods remains both widespread and, for some consumers, controversial. Additives are used for a wide range of purposes, particularly in improving the quality of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers have expressed reservations about the safety of the additives used to enhance these qualities. These concerns have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its distinguished international team of contributors, this important collection reviews both the regulatory context and the methods used to analyse, assess and control the use of additives in food processing. Part one of the book looks at regulation in the EU and the US. Part two discusses analytical issues. There are chapters on the use of risk analysis in assessing the impact of additives on consumer health, quality control of analytical methods, and new more rapid and targeted methods in detecting and measuring additives in foods. There is also an important review of adverse reactions to additives covering such issues as monitoring, trends in reporting and the evidence concerning major additives. Part three of the book looks at some of the key groups of additives, from colorants and flavourings to texturing agents and antioxidant preservatives. Food chemical safety Volume 2: Additives is a valuable reference for all those concerned with the use of additives in food. Reviews both the regulatory context and methods used to analyse, assess and control the use of additives in food processing Looks at regulation in the EU and the US Discusses the use of risk analysis in assessing the impact of additives on consumer health

Author : Mark Stauffer
Publisher : BoD – Books on Demand
Page : 184 pages
File Size : 54,5 Mb
Release : 2017-12-13
Category : Technology & Engineering
ISBN : 9789535136859

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Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis by Mark Stauffer Pdf

The goal of this book is to present an overview of applications and ideas toward sample preparation methods and techniques used in analysis of foods and beverages. This text is a compilation of selected research articles and reviews dealing with current efforts in the application of various methods and techniques of sample preparation to analysis of a variety of foods and beverages. The chapters in this book are divided into two broad sections. Section 1 deals with some ideas for methods and techniques that are applicable to problems that impact the analysis of foods and beverages and the food and beverage industries overall. Section 2 provides applications of sample preparation methods and techniques toward determination of specific analytes or classes of analytes in various foods and beverages. Overall, this book should serve as a source of scientific information for anyone involved in any aspect of analysis of foods and beverages.

Author : Semih Otles
Publisher : CRC Press
Page : 544 pages
File Size : 47,8 Mb
Release : 2016-04-19
Category : Science
ISBN : 9781420045673

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Handbook of Food Analysis Instruments by Semih Otles Pdf

Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or

Author : Adriana S. Franca,Leo M.L. Nollet
Publisher : CRC Press
Page : 664 pages
File Size : 42,8 Mb
Release : 2017-12-14
Category : Science
ISBN : 9781498754644

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Spectroscopic Methods in Food Analysis by Adriana S. Franca,Leo M.L. Nollet Pdf

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.

Author : George Charalambous,G. E. Inglett
Publisher : Unknown
Page : 570 pages
File Size : 47,8 Mb
Release : 1983
Category : Flavor
ISBN : UOM:39015016041900

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Instrumental Analysis of Foods by George Charalambous,G. E. Inglett Pdf

Abstract: Part of the proceedings of a 1983 conference held in Greece on recent developments in the instrumental analysis of foods and beverages is presented in 26 papers by researchers in 12 countries (Volume 2, addresses recent prgress in the instrumental analysis of beverages). The overall conference coordinated recent findings of over 100 scientists and food technologists from over 20 countries. Analytical techniques addressed included gas and liquid chromatography, mass spectrometry, infrared, computer, physical methods, and other techniques. Discussions addressed the characterization and measurement of food flavors and aromas, and of food components. General overview papers on a wide variety of topics (e.g., food composition, food safety, food package materials, and food quality) are also included. (wz).

Author : Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 585 pages
File Size : 47,6 Mb
Release : 2014-09-04
Category : Technology & Engineering
ISBN : 9781441914774

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Food Analysis by 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 : Ashutosh Kumar Shukla
Publisher : Springer Nature
Page : 121 pages
File Size : 40,9 Mb
Release : 2020-08-20
Category : Medical
ISBN : 9789811564956

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Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis by Ashutosh Kumar Shukla Pdf

This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.

Author : S. Suzanne Nielsen
Publisher : Springer
Page : 648 pages
File Size : 52,5 Mb
Release : 2017-06-06
Category : Technology & Engineering
ISBN : 9783319457765

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Food Analysis by S. Suzanne Nielsen Pdf

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.

Author : Carmen Socaciu
Publisher : CRC Press
Page : 648 pages
File Size : 40,7 Mb
Release : 2007-10-24
Category : Technology & Engineering
ISBN : 1420009281

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Food Colorants by Carmen Socaciu Pdf

Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The book emphasizes the structure-function relationships of pigment molecules to explain biosynthesis, modifications and degradation during storage and processing, and the effect of these changes on quality and safety. Understanding the rate and nature of degradation assists in selecting optimum processing parameters. Beginning with an overview of the physics and biochemistry of color, the book focuses on the mechanics of pigment stability and bioavailability, and antioxidant and pro-oxidant action. It reviews the influence of pigments on health and metabolism, incorporating results of in vivo and in vitro studies. It addresses the occurrence of pigment in food matrices and their stability during processing and storage. Conventional technologies as well as new, environmentally friendly methods are presented along with recent advances in biotechnology to produce colorants. There is also a chapter on novel approaches to the biosynthesis of colorants by microalgae, microorganisms, and genetic engineering. Contributions give significant attention to analytical methods and recent advances in detecting both natural and synthetic colorants, their quality, quantity, and degradation during processing and storage. The book rounds out its comprehensive coverage with a look at quality and safety risk assessments and international regulations, as well as lists of formerly and newly approved colorants and additives. Peer reviewed contributions and critical evaluations ensure a concise, systematic presentation of the relationships between the chemical nature and functional properties of various natural and synthetic pigments used to color food.