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Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Federico Marini
  • Publsiher : Elsevier Inc. Chapters
  • Release : 08 June 2013
  • ISBN : 0128083220
  • Pages : 512 pages
  • Rating : 4/5 from 21 ratings
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Summary:
The chapter describes the motivation behind the book and introduces the role of chemometrics in food quality control and authentication. A brief description of the structure of the monograph is also provided.



Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Ivana Stanimirova,Michał Daszykowski,Beata Walczak
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
GET THIS BOOKChemometrics in Food Chemistry

In this chapter, foundations of robust statistics are introduced, including classic and robust estimators as well as their statistical properties (breakdown point, efficiency, influence function and equivariance property). Then, some robust methods that have gained popularity in recent years are presented. The major benefit of using robust methods stems from the fact that they help providing stable estimates for data containing outliers (food samples that have considerably different compositions in comparison with the majority of samples). Regardless of reasons for

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Foodomics

Foodomics
  • Author : Jorge Barros-Velázquez
  • Publisher : Royal Society of Chemistry
  • Release : 23 March 2021
GET THIS BOOKFoodomics

Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections. The first section represents an introduction to the development of foodomics and will provide a general overview of DNA-based and protein-based methods. The second section is focused on the main applications of omics to food safety issues, such as chemical hazards, foodborne pathogens, phages, food authentication or GMO detection. The third section

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Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Anna de Juan,Sílvia Mas
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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The term multivariate curve resolution (MCR) designates a family of methods devoted to solving the mixture analysis problem in multicomponent samples. MCR provides the qualitative and quantitative contribution (profile) of each of the compounds in a sample from the sole information of the raw experimental data acquired. Food analysis is about knowing the qualitative and quantitative composition of foodstuffs and, hence, MCR fits very well in this scenario. Typical problems related to food analysis that can be solved by MCR

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Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Frank Westad,Marta Bevilacqua,Federico Marini
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
GET THIS BOOKChemometrics in Food Chemistry

In this chapter, a survey of the theory behind the main chemometric methods used for multivariate calibration is presented. Ordinary least squares, multiple linear regression, principal component regression, partial least squares regression and principal covariate regression are discussed in detail. Tools for model diagnostics and model interpretation are presented, together with strategies for variable selection.

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Food Authentication

Food Authentication
  • Author : Contantinos A. Georgiou
  • Publisher : John Wiley & Sons
  • Release : 08 May 2017
GET THIS BOOKFood Authentication

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase

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Chemometrics in Spectroscopy

Chemometrics in Spectroscopy
  • Author : Howard Mark,Jerry Workman, Jr.
  • Publisher : Academic Press
  • Release : 30 September 2021
GET THIS BOOKChemometrics in Spectroscopy

Chemometrics in Spectroscopy, Revised Second Edition provides the reader with the methodology crucial to apply chemometrics to real world data. The book allows scientists using spectroscopic instruments to find explanations and solutions to their problems when they are confronted with unexpected and unexplained results. Unlike other books on these topics, it explains the root causes of the phenomena that lead to these results. While books on NIR spectroscopy sometimes cover basic chemometrics, they do not mention many of the advanced

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Encyclopedia of Food and Health

Encyclopedia of Food and Health
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 26 August 2015
GET THIS BOOKEncyclopedia of Food and Health

The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of

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NMR Spectroscopy in Food Analysis

NMR Spectroscopy in Food Analysis
  • Author : Apostolos Spyros,Photis Dais
  • Publisher : Royal Society of Chemistry
  • Release : 20 October 2015
GET THIS BOOKNMR Spectroscopy in Food Analysis

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,

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Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Alberta Tomassini,Giorgio Capuani,Maurizio Delfini,Alfredo Miccheli
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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In this chapter, we report the NMR-based metabolomic approach in food analysis and display its more instructive applications in quality control in order to illustrate the set of problems related to the peculiar data source, the potentiality, and the development features of main interest for chemometricians in this field.

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Advanced Gas Chromatography in Food Analysis

Advanced Gas Chromatography in Food Analysis
  • Author : Peter Q Tranchida
  • Publisher : Royal Society of Chemistry
  • Release : 30 October 2019
GET THIS BOOKAdvanced Gas Chromatography in Food Analysis

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

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Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Lucia Bertacchini,Marina Cocchi,Mario Li Vigni,Andrea Marchetti,Elisa Salvatore,Simona Sighinolfi,Michele Silvestri,Caterina Durante
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
GET THIS BOOKChemometrics in Food Chemistry

In the last decades, mankind has become totally aware about the importance of food quality: nowadays authentication and traceability are words of general use. Food authentication verifies how much a food is in accordance with its label description and law and it could be considered a further guarantee for the quality and safety of a foodstuff. The traceability of food could be considered an essential element in ensuring safety and high quality of food. The synergistic use of instrumental analytical

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Who’s Who in Food Chemistry

Who’s Who in Food Chemistry
  • Author : Reto Battaglia,Werner Pfannhauser,Michael Murkovic
  • Publisher : Springer Science & Business Media
  • Release : 29 June 2013
GET THIS BOOKWho’s Who in Food Chemistry

This directory comprises data on more than 800 top European food scientists including their complete addresses, telephone and fax numbers, as well as such background information as fields of expertise, research topics and consulting activities. Additionally, private, governmental and official laboratories for food control have also been included, while exhaustive indexes allow easy access to all entries. The increasing demand for internationally approved professionals in all fields of food science makes this volume an invaluable source of information for the food

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