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Chemical Analysis of Food Techniques and Applications

Chemical Analysis of Food  Techniques and Applications
  • Author : Yolanda Picó
  • Publsiher : Academic Press
  • Release : 01 September 2012
  • ISBN : 0123848636
  • Pages : 812 pages
  • Rating : 4/5 from 1 ratings
GET THIS BOOKChemical Analysis of Food Techniques and Applications

Summary:
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


Chemical Analysis of Food: Techniques and Applications

Chemical Analysis of Food: Techniques and Applications
  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Release : 01 September 2012
GET THIS BOOKChemical Analysis of Food: Techniques and Applications

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

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Chemical Analysis of Food

Chemical Analysis of Food
  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Release : 25 June 2022
GET THIS BOOKChemical Analysis of Food

"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,

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Food Analysis Laboratory Manual

Food Analysis Laboratory Manual
  • Author : S. Suzanne Nielsen
  • Publisher : Springer Science & Business Media
  • Release : 20 March 2010
GET THIS BOOKFood Analysis Laboratory Manual

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,

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Chemical Analysis of Food

Chemical Analysis of Food
  • Author : Yolanda Pico
  • Publisher : Academic Press
  • Release : 16 June 2020
GET THIS BOOKChemical Analysis of Food

Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive,

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Innovative Food Analysis

Innovative Food Analysis
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 29 November 2020
GET THIS BOOKInnovative Food Analysis

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

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Methods of Analysis of Food Components and Additives

Methods of Analysis of Food Components and Additives
  • Author : Semih Otles
  • Publisher : CRC Press
  • Release : 16 November 2011
GET THIS BOOKMethods of Analysis of Food Components and Additives

With diet, health, and food safety 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 components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing meth

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Handbook of Food Analysis - Two Volume Set

Handbook of Food Analysis - Two Volume Set
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 10 June 2015
GET THIS BOOKHandbook of Food Analysis - Two Volume Set

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

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Analytical Chemistry

Analytical Chemistry
  • Author : Marcello Locatelli,Christian Celia
  • Publisher : Nova Science Publishers
  • Release : 25 June 2022
GET THIS BOOKAnalytical Chemistry

Analytical Chemistry: Developments, Applications and Challenges in Food Analysis represents a collection of book chapters showing the validation and instrumental set up of analytical methods that are used to analyze foods and their ingredients. The different chapters include several topics discussing the validation of analytical methods, extraction procedures, and other multidisciplinary approaches for the analysis of foods, particularly supplements originated from raw plant materials. In these book chapters, we would like to collect different methods and tools to provide a

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Advances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies
  • Author : Montserrat Espiñeira,Francisco J Santaclara
  • Publisher : Woodhead Publishing
  • Release : 18 June 2016
GET THIS BOOKAdvances in Food Traceability Techniques and Technologies

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety. The traceability of food products is becoming ever more important as globalization continues to increase the complexity of food chains. Coverage in the book

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Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control
  • Author : Da-Wen Sun
  • Publisher : Academic Press
  • Release : 05 March 2009
GET THIS BOOKInfrared Spectroscopy for Food Quality Analysis and Control

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

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Application of Analytical Chemistry to Foods and Food Technology

Application of Analytical Chemistry to Foods and Food Technology
  • Author : Daniele Naviglio,Monica Gallo
  • Publisher : MDPI
  • Release : 22 February 2021
GET THIS BOOKApplication of Analytical Chemistry to Foods and Food Technology

The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations

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Advanced Food Analysis Tools

Advanced Food Analysis Tools
  • Author : Rovina Kobun
  • Publisher : Academic Press
  • Release : 18 September 2020
GET THIS BOOKAdvanced Food Analysis Tools

Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests. Food safety is a global health goal, with the food industry providing testing and guidance to keep the population safe. Food contamination is mainly caused by harmful substances and biological organisms, including bacteria, viruses and parasites, which can all have a major impact on human health. The lack of specific, low-cost, rapid, sensitive and easy detection

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Food Safety Chemistry

Food Safety Chemistry
  • Author : Liangli (Lucy) Yu,Shuo Wang,Bao-Guo Sun
  • Publisher : CRC Press
  • Release : 28 October 2014
GET THIS BOOKFood Safety Chemistry

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including cooking oils. It discusses each major food chemical contaminant, examining toxic effects and the biological mechanisms behind their toxicity. The book supplies an understanding of the chemical and biochemical mechanisms involved in the

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Handbook for the Chemical Analysis of Plastic and Polymer Additives, Second Edition

Handbook for the Chemical Analysis of Plastic and Polymer Additives, Second Edition
  • Author : Michael Bolgar,Jack Hubball,Joseph Groeger,Susan Meronek
  • Publisher : CRC Press
  • Release : 25 September 2015
GET THIS BOOKHandbook for the Chemical Analysis of Plastic and Polymer Additives, Second Edition

Polymers have undoubtedly changed the world through many products that improve our lives. However, additives used to modify the overall characteristics of these materials may not be fully disclosed or understood. These additives may present possible environmental and health hazards. It is important to monitor consumer products for these compounds using high-quality reference materials and dependable analytical techniques. The Handbook for the Chemical Analysis of Plastic and Polymer Additives, Second Edition provides the necessary tools for chemists to obtain a

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Chemical Analysis of Antibiotic Residues in Food

Chemical Analysis of Antibiotic Residues in Food
  • Author : Jian Wang,James D. MacNeil,Jack F. Kay
  • Publisher : John Wiley & Sons
  • Release : 29 November 2011
GET THIS BOOKChemical Analysis of Antibiotic Residues in Food

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

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