Modern Food Analysis

Author : Frank L. Hart,Harry J. Fisher
Publisher : Springer Science & Business Media
Page : 528 pages
File Size : 54,9 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9783642875212

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Modern Food Analysis by Frank L. Hart,Harry J. Fisher Pdf

When the present authors entered govern in essence a modern version of "Leach". It mental service, food chemists looked for differs from that book in that familiarity with the everyday practices of analytical chemistry, guidance to one book, Albert E. Leach's Food Inspection and Analysis, of which the fourth and the equipment of a modern food labora tory, is assumed. We have endeavored to revision by Andrew L. Winton had appeared in 1920. Twenty-one years later the fourth bring it up-to-date both by including newer (and last) edition of A. G. Woodman's Food methods where these were believed to be superior, and by assembling much new Analysis, which was a somewhat condensed text along the same lines, was published. analytical data on the composition of In the 27 years that have elapsed since the authentie sam pies of the various classes of appearance of Woodman's book, no Ameri foods. Many of the methods described herein can text has been published covering the same were tested in the laboratory of one of the field to the same completeness. Of course, authors, and several originated in that editions of Official Methods 0/ Analysis 0/ the laboratory. In many cases methods are accompanied by notes on points calling for Association 0/ Official Agricultural Chemists have regularly succeeded each other every special attention when these methods are five years, as have somewhat similar publica used.

Author : K.K. Stewart,John R. Whitaker
Publisher : Springer Science & Business Media
Page : 432 pages
File Size : 53,8 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 : Frank L. Hart,Harry J. Fisher
Publisher : Unknown
Page : 532 pages
File Size : 51,5 Mb
Release : 2014-09-01
Category : Electronic
ISBN : 364287522X

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Modern Food Analysis by Frank L. Hart,Harry J. Fisher Pdf

Author : Frank Leslie Hart,Harry Johnstone Fisher
Publisher : Springer
Page : 0 pages
File Size : 40,5 Mb
Release : 1971
Category : Food
ISBN : 0387051260

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Modern Food Analysis by Frank Leslie Hart,Harry Johnstone Fisher Pdf

Author : George Charalambous
Publisher : Elsevier
Page : 673 pages
File Size : 52,8 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323143646

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Analysis of Foods and Beverages by George Charalambous Pdf

Analysis of Foods and Beverages: Modern Techniques covers the principles and practical applications of selected analytical methodologies in the field of food and beverages. It also gives an informed forecast of developments in this field. The book focuses on developed fields of scanning electron microscopy, X-ray microanalysis, differential laser light scattering, near-infrared reflectance and Fourier transformations, and continuous-flow and flow-injection analyses. It also includes mass spectrometry, nuclear magnetic resonance, and bioassay. This text also describes traditional techniques, such as the various forms of chromatography. Furthermore, the book presents an introduction of molecular analysis of synthetic flavors and the automation of food analysis by use of computers, robotics, and other on-line methods. Students, teachers, researchers, and all food analysts will find this book valuable, as it can provide information on the various modern analytical techniques in the food industry.

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 408 pages
File Size : 46,5 Mb
Release : 2020-11-29
Category : Medical
ISBN : 9780128231555

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Innovative Food Analysis by Charis M. Galanakis Pdf

Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. Covers the last ten years of applications across existing and new technologies of food analytics Presents an emphasis on techniques in food authenticity, traceability and food fraud Discusses bioavailability testing and product analysis of food allergens and foodomics

Author : Da-Wen Sun
Publisher : Academic Press
Page : 805 pages
File Size : 44,7 Mb
Release : 2018-07-25
Category : Medical
ISBN : 9780128142653

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Modern Techniques for Food Authentication by Da-Wen Sun Pdf

Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques

Author : Kent K. Stewart
Publisher : Unknown
Page : 406 pages
File Size : 49,6 Mb
Release : 1984
Category : Electronic
ISBN : OCLC:708380449

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Modern Methods of Food Analysis by Kent K. Stewart Pdf

Author : Semih Otles
Publisher : CRC Press
Page : 451 pages
File Size : 45,9 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.

Author : James M. Jay,Martin J. Loessner,David A. Golden
Publisher : Springer Science & Business Media
Page : 789 pages
File Size : 42,9 Mb
Release : 2008-02-05
Category : Technology & Engineering
ISBN : 9780387234137

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Modern Food Microbiology by James M. Jay,Martin J. Loessner,David A. Golden Pdf

With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.

Author : Umile Gianfranco Spizzirri,Giuseppe Cirillo
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 48,6 Mb
Release : 2016-12-06
Category : Technology & Engineering
ISBN : 9781119160571

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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

Author : Gianfranco Picone
Publisher : Mdpi AG
Page : 0 pages
File Size : 40,5 Mb
Release : 2024-01-05
Category : Science
ISBN : 3036598103

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Development of Analytical Methods in the Field of Food Analysis by Gianfranco Picone Pdf

The development of analytical methods in food analysis has undergone significant advancements over the years, driven by the increasing complexity of food matrices, the need for accurate and rapid analysis, and the growing awareness of food safety and quality. In terms of the techniques that are used to name a few common examples, the range of instruments includes: 1) Classical Methods: gravimetry, titrimetry, and colorimetry were widely used for food analysis; 2) Chromatography Techniques: gas chromatography and liquid chromatography have become fundamental techniques in food analysis; 3) Spectroscopy Techniques: UV-Visible, Infrared, and Nuclear Magnetic Resonance, provide information about the chemical composition, structure, and functional groups present in food components; 4) Mass Spectrometry: coupled with chromatography, has become indispensable in food analysis; 5) Molecular Techniques: Polymerase Chain Reaction and other molecular techniques are employed for the detection of genetic material in food, addressing issues related to food authenticity, traceability, and the presence of genetically modified organisms; 7) Data Analysis and Automation: advances in data analysis, including chemometrics and machine learning, enhance the interpretation of complex data generated by modern analytical techniques. An overview of the key stages and trends in the development of analytical methods for food analysis is presented in this reprint.

Author : María Castro-Puyana,Miguel Herrero,María Luisa Marina
Publisher : Bentham Science Publishers
Page : 560 pages
File Size : 42,8 Mb
Release : 2022-06-20
Category : Science
ISBN : 9789815036169

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Capillary Electrophoresis in Food Analysis by María Castro-Puyana,Miguel Herrero,María Luisa Marina Pdf

This reference describes recent advances and applications of capillary electrophoresis in the field of food science. The first two chapters are devoted to the fundamentals of capillary electrophoresis, and to the main sample preparation techniques used for food analysis using this miniaturized separation technique, respectively. These two introductory chapters are followed by several chapters focused on the different strategies for analyzing specific food components, including lipids, carbohydrates, proteins, peptides, amino acids, vitamins, polyphenols, and food additives. The information provided in these chapters helps readers to understand and develop appropriate methods to carry out a deep characterization of food samples. Relevant concepts such as food authentication, chemical food safety or the control of the quality and safety of dietary supplements, and food metabolomics are also covered, where appropriate. The big potential of capillary electrophoresis to achieve chiral separations and the determination of enantiomers in food samples or to develop targeted and non-targeted metabolomics strategies to ensure food safety and quality is also described. As an additional step towards analytical miniaturization, a chapter devoted to food analysis by microchip electrophoresis is also included in this book. All 14 chapters are contributed by highly experienced researchers in the field. Capillary Electrophoresis in Food Analysis is a key source of information for food chemists and analytical chemists in industry (quality control laboratories) and academia (research labs and training courses).

Author : Alejandro Cifuentes
Publisher : John Wiley & Sons
Page : 631 pages
File Size : 47,9 Mb
Release : 2013-02-05
Category : Medical
ISBN : 9781118537350

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Foodomics by Alejandro Cifuentes Pdf

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.

Author : Alessandra Gentili,Chiara Fanali
Publisher : MDPI
Page : 488 pages
File Size : 49,9 Mb
Release : 2019-11-11
Category : Science
ISBN : 9783039217427

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Advances in Food Analysis by Alessandra Gentili,Chiara Fanali Pdf

This Topical Collection of Molecules provides the most recent advancements and trends within the framework of food analysis, confirming the growing public, academic, and industrial interest in this field. The articles broach topics related to sample preparation, separation science, spectroscopic techniques, sensors and biosensors, as well as investigations dealing with the characterization of macronutrients, micronutrients, and other biomolecules. It offers the latest updates regarding alternative food sources (e.g., algae), functional foods, effects of processing, chiral or achiral bioactive compounds, contaminants, and every topic related to food science that is appealing to readers. Nowadays, the increasing awareness of the close relation among diet, health, and social development is stimulating demands for high levels of quality and safety in agro-food production, as well as new studies to fill gaps in the actual body of knowledge about food composition. For these reasons, modern research in food science and human nutrition is moving from classical methodologies to advanced instrumental platforms for comprehensive characterization. Nondestructive spectroscopic and imaging technologies are also proposed for food process monitoring and quality control in real time.