Spectroscopic Methods In Food Analysis

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Spectroscopic Methods in Food Analysis

Adriana S. Franca,Leo M.L. Nollet
Spectroscopic Methods in Food Analysis Book PDF

Author : Adriana S. Franca,Leo M.L. Nollet
Publisher : CRC Press
Page : 902 pages
File Size : 50,5 Mb
Release : 2017-12-14
Category : Science
ISBN : 9781351648790

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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.

Advanced Spectroscopic Techniques for Food Quality

Ashutosh Kumar Shukla
Advanced Spectroscopic Techniques for Food Quality Book PDF

Author : Ashutosh Kumar Shukla
Publisher : Royal Society of Chemistry
Page : 261 pages
File Size : 52,7 Mb
Release : 2022-05-20
Category : Science
ISBN : 9781839164040

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Advanced Spectroscopic Techniques for Food Quality by Ashutosh Kumar Shukla Pdf

This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.

Spectroscopic Tools for Food Analysis

Ashutosh Kumar Shukla
Spectroscopic Tools for Food Analysis Book PDF

Author : Ashutosh Kumar Shukla
Publisher : Unknown
Page : 0 pages
File Size : 53,9 Mb
Release : 2019
Category : SCIENCE
ISBN : 0750323248

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Spectroscopic Tools for Food Analysis by Ashutosh Kumar Shukla Pdf

Spectroscopic Tools for Food Analysis is a consolidated volume covering different techniques of spectroscopic techniques and their applications in the analysis of food quality. Insight for the novice researcher entering the field is provided alongside descriptions of recent developments and state-of-the-art techniques. Content related to spectroscopic methods and their applications in food quality analysis is described using a bottom up approach. This is a must read for a wide audience including students, researchers, technicians and professionals. Contributors to this book are actual practitioners and considered experts in their particular fields.

Spectroscopic Techniques for Food Analysis

Reginald H. Wilson
Spectroscopic Techniques for Food Analysis Book PDF

Author : Reginald H. Wilson
Publisher : Wiley-Interscience
Page : 246 pages
File Size : 48,9 Mb
Release : 1994-08-11
Category : Science
ISBN : 047118554X

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Spectroscopic Techniques for Food Analysis by Reginald H. Wilson Pdf

This handbook is a concise overview of the main spectroscopic methods used in food analysis laboratories, written by eminent scientists actively involved in food analysis. It deals with rapid analytical methods for the food industry. specially it details new spectroscopic methods (infrared, NMR, uv/visible) which are now becoming more widely adopted for food analysis and quality control. The book seeks to demonstrate the potential and relative merits of each technique by referring to many applications from the literature. The laboratories at which the authors work encompass academic, industrial and government research sites. The book is aimed at working food scientists, at teachers and lectures in food science programs, at chemistry students who are going into the food industry, at quality control (QC) analysts and process engineers in the food industry.

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 : 48,5 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

Spectroscopic Methods in Food Analysis

Adriana S. Franca,Leo M.L. Nollet
Spectroscopic Methods in Food Analysis Book PDF

Author : Adriana S. Franca,Leo M.L. Nollet
Publisher : CRC Press
Page : 664 pages
File Size : 46,8 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.

Spectral Methods in Food Analysis

Mossoba
Spectral Methods in Food Analysis Book PDF

Author : Mossoba
Publisher : CRC Press
Page : 484 pages
File Size : 52,5 Mb
Release : 1998-11-11
Category : Technology & Engineering
ISBN : 0824702239

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Spectral Methods in Food Analysis by Mossoba Pdf

Outlines the basic principles, advanced instrumentation, applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants.

Instrumental Methods in Food Analysis

J.R.J. Paré,J.M.R. Bélanger
Instrumental Methods in Food Analysis Book PDF

Author : J.R.J. Paré,J.M.R. Bélanger
Publisher : Elsevier
Page : 486 pages
File Size : 49,9 Mb
Release : 1997-03-14
Category : Science
ISBN : 0080534775

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Instrumental Methods in Food Analysis by J.R.J. Paré,J.M.R. Bélanger Pdf

Instrumental Methods in Food Analysis is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques. No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two, relatively new techniques, the microwave-assisted processes (MAPTM (Chapter 10) and supercritical fluid extraction (Chapter 11). Features of this book: - is one the few academic books on food analysis specifically designed for a one semester or one year course -it contains updated information - the coverage gives a good balance between theory, and applications of techniques to various food commodities. The chapters are divided into two distinct sections: the first is a description of the basic theory regarding the technique and the second is dedicated to a description of examples to which the reader can relate in his/her daily work.

Mass Spectrometry Imaging in Food Analysis

Leo M.L. Nollet
Mass Spectrometry Imaging in Food Analysis Book PDF

Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 171 pages
File Size : 46,5 Mb
Release : 2020-04-29
Category : Science
ISBN : 9780429765292

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Mass Spectrometry Imaging in Food Analysis by Leo M.L. Nollet Pdf

Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is difficult. Mass spectrometry imaging (MSI) is a mass spectrometry technique to visualize the spatial distribution of molecules, as biomarkers, metabolites, peptides or proteins by their molecular masses. Despite the fact that MSI has been generally considered a qualitative method, the signal generated by this technique is proportional to the relative abundance of the analyte and so quantification is possible. Mass Spectrometry Imaging in Food Analysis, a volume in the Food Analysis and Properties Series, explains how the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) will be an ideal complementary approach. MALDI-MSI is a two-dimensional MALDI-MS technology that can detect compounds in a tissue section without extraction, purification, separation, or labeling. It can be used to visualize the spatial distribution of biomolecules in foods. Features: Explains the novel use of matrix-assisted laser desorption/ionization mass spectrometry imaging in food analysis Describes how MALDI-MSI will be a useful technique for optical quality assurance. Shows how MALDI-MSI detects food contaminants and residues Covers the historical development of the technology While there are a multitude of books on mass spectrometry, none focus on food applications and thus this book is ideally suited to food scientists, food industry personnel engaged in product development, research institutions, and universities active in food analysis or chemical analysis. Also available in the Food Analysis and Properties Series: Food Aroma Evolution: During Food Processing, Cooking, and Aging, edited by Matteo Bordiga and Leo M.L. Nollet (ISBN: 9781138338241) Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Spectroscopic Tools for Food Analysis

Ashutosh Kumar Shukla
Spectroscopic Tools for Food Analysis Book PDF

Author : Ashutosh Kumar Shukla
Publisher : Unknown
Page : 88 pages
File Size : 55,9 Mb
Release : 2019-10-28
Category : Electronic
ISBN : 0750323256

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Spectroscopic Tools for Food Analysis by Ashutosh Kumar Shukla Pdf

Food quality analysis is an area of interest that has always attracted the attention of everyone, and making suitable tools for food analysis is especially important. This volume presents such techniques and their state-of-the-art applications. It covers different spectroscopic methods spread over the wide range of electromagnetic spectrum that are being applied in food analysis. Detection of ammonia nitrogen using spectroscopic process is also included as it is the source of protein synthesis in aquatic plants and animals, which serve as an important ingredient of our diet. Individual chapters cover recent trends and applications of a particular technique in different areas of food analysis. This book also includes comparison of different approaches wherever necessary in view of actual applications. Mathematical details have been kept to a necessary minimum as far as possible, keeping in mind the novice researchers and technicians. Furthermore, an interdisciplinary character is naturally a distinctive feature throughout as contributors are from different disciplines including science, engineering and pharmacy.

Infrared Spectroscopy for Food Quality Analysis and Control

Da-Wen Sun
Infrared Spectroscopy for Food Quality Analysis and Control Book PDF

Author : Da-Wen Sun
Publisher : Academic Press
Page : 445 pages
File Size : 54,8 Mb
Release : 2009-03-05
Category : Technology & Engineering
ISBN : 9780080920870

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Infrared Spectroscopy for Food Quality Analysis and Control by Da-Wen Sun Pdf

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

NMR Spectroscopy in Food Analysis

Apostolos Spyros,Photis Dais
NMR Spectroscopy in Food Analysis Book PDF

Author : Apostolos Spyros,Photis Dais
Publisher : Royal Society of Chemistry
Page : 128 pages
File Size : 41,6 Mb
Release : 2015-10-20
Category : Technology & Engineering
ISBN : 9781782625667

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NMR Spectroscopy in Food Analysis by Apostolos Spyros,Photis Dais Pdf

During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists no book that fulfils specifically the needs of food scientists that are interested in adding or expanding the use of NMR spectroscopy in their arsenal of food analysis techniques. Current books and monographs are rather addressed to experienced researchers in food analysis providing new information in the field. This book, written by acknowledged experts in the field, fills the gap by offering a day to day NMR guide for the food scientist, affording not only the basic theoretical aspects of NMR spectroscopy, but also practical information on sample preparation, experimental conditions and data analysis. Current developments in the field covered in this book are the availability of solid state NMR experiments such as CP/MAS and more importantly HR-MAS NMR for the analysis of semisolid foods, and the increasing use of chemometrics to analyze NMR data in food metabonomics. Moreover, this book contains an up to date discussion of MRI in food analysis including topics such as food processing and natural changes in food such as ripening. The book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis. It contains information so far scattered in the primary literature, in NMR treatises and food analysis books, in a concise format that makes it appealing to food scientists who have no or minimal experience in magnetic resonance techniques. The inclusion of practical information about NMR instrumentation, experiment setup, acquisition and spectral analysis for the study of different food categories make this book a hands-on manual for food scientists wishing to implement novel NMR spectroscopy-based analytical techniques in their field.

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 : 334 pages
File Size : 41,5 Mb
Release : 2019-10-16
Category : Science
ISBN : 9780429998201

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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)

Food Analysis

Gruenwedel
Food Analysis Book PDF

Author : Gruenwedel
Publisher : Routledge
Page : 616 pages
File Size : 55,6 Mb
Release : 2017-11-22
Category : Technology & Engineering
ISBN : 9781351447713

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Food Analysis by Gruenwedel Pdf

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques provides an unparalleled source of information for all aspects of thisfield, filling your needs for up-to-date, detailed treatment of the methods of food analysis.Volume 2 of this important 8-volume treatise focuses on essential physicochemical techniques,ranging from the measurement of physical parameters, such as temperature, solubility,and viscosity, to the determination of food components at the supramolecular andatomic levels. Incorporating the latest developments in instrumentation that facilitate rapid,quantitative analysis, Physicochemical Techniques assures you comprehensive, accuratecoverage that you can turn to time and time again.Consolidating the expertise of renowned international authorities, Food Analysis: Principlesand Techniques serves as the complete, state-of-the-art reference and the basis forcontinuing development. For all food analysts in industry, government, and academiaincludingfood scientists, chemists, biochemists, nutritionists, environmental chemists,and microbiologists-this major resource will be the standard by which other works arecompared . Also, graduate students in food science and nutrition will find each volume ofthis work indispensable in their studies.

Advanced Spectroscopic Techniques for Food Quality

Ashutosh Kumar Shukla
Advanced Spectroscopic Techniques for Food Quality Book PDF

Author : Ashutosh Kumar Shukla
Publisher : Royal Society of Chemistry
Page : 261 pages
File Size : 44,9 Mb
Release : 2022-05-20
Category : Science
ISBN : 9781839165856

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Advanced Spectroscopic Techniques for Food Quality by Ashutosh Kumar Shukla Pdf

The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.