Chemical Analysis of Food Techniques and Applications

Book Chemical Analysis of Food  Techniques and Applications Cover

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  • Publisher : Academic Press
  • Release : 01 September 2012
  • ISBN : 9780123848635
  • Page : 812 pages
  • Rating : 4/5 from 1 voters

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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

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Chemical Analysis of Food: Techniques and Applications

Chemical Analysis of Food: Techniques and Applications
  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Release Date : 2012-09-01
  • ISBN : 9780123848635
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

Chemical Analysis of Food: Techniques and Applications

Chemical Analysis of Food: Techniques and Applications
  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Release Date : 2012-07-18
  • ISBN : 9780123848628
GET THIS BOOKChemical Analysis of Food: Techniques and Applications

"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,

Food Analysis Laboratory Manual

Food Analysis Laboratory Manual
  • Author : S. Suzanne Nielsen
  • Publisher : Springer Science & Business Media
  • Release Date : 2010-03-20
  • ISBN : 9781441914637
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,

Innovative Food Analysis

Innovative Food Analysis
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2020-11-29
  • ISBN : 9780128231555
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

Sample Preparation Techniques in Analytical Chemistry

Sample Preparation Techniques in Analytical Chemistry
  • Author : Somenath Mitra
  • Publisher : John Wiley & Sons
  • Release Date : 2004-04-07
  • ISBN : 9780471457824
GET THIS BOOKSample Preparation Techniques in Analytical Chemistry

The importance of accurate sample preparation techniques cannot be overstated--meticulous sample preparation is essential. Often overlooked, it is the midway point where the analytes from the sample matrix are transformed so they are suitable for analysis. Even the best analytical techniques cannot rectify problems generated by sloppy sample pretreatment. Devoted entirely to teaching and reinforcing these necessary pretreatment steps, Sample Preparation Techniques in Analytical Chemistry addresses diverse aspects of this important measurement step. These include: * State-of-the-art extraction techniques for organic

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 Date : 2021-02-22
  • ISBN : 9783039434602
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

Analytical Chemistry

Analytical Chemistry
  • Author : Harold H. Trimm
  • Publisher : CRC Press
  • Release Date : 2011-04-15
  • ISBN : 9781926692586
GET THIS BOOKAnalytical Chemistry

This collection presents a broad selection of recent research on analytical chemistry, including methods of determination and analysis as applied to plants, pharmaceuticals, foods, proteins, and more. Analytical chemistry is the study of what chemicals are present and in what amount in natural and artificial materials. Because these understandings are fundamental in just about every chemical inquiry, analytical chemistry is used to obtain information, ensure safety, and solve problems in many different chemical areas, and is essential in both theoretical

Handbook of Food Analytical Chemistry, Volume 1

Handbook of Food Analytical Chemistry, Volume 1
  • Author : Ronald E. Wrolstad,Terry E. Acree,Eric A. Decker,Michael H. Penner,David S. Reid,Steven J. Schwartz,Charles F. Shoemaker,Denise M. Smith,Peter Sporns
  • Publisher : John Wiley & Sons
  • Release Date : 2005-09-02
  • ISBN : 9780471709091
GET THIS BOOKHandbook of Food Analytical Chemistry, Volume 1

Emphasizing effective, state-of-the art methodology and written byrecognized experts in the field, the Handbook of Food AnalyticalChemistry is an indispensable reference for food scientists andtechnologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written byrecognized experts in the field * Includes detailed instructions with annotated advisory comments,key references with annotation, time considerations and anticipatedresults

Food Analysis

Food Analysis
  • Author : Suzanne Nielsen
  • Publisher : Springer Science & Business Media
  • Release Date : 2003-04-30
  • ISBN : 0306474956
GET THIS BOOKFood Analysis

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

Analysis of Chemical Residues in Agriculture

Analysis of Chemical Residues in Agriculture
  • Author : Silvio Vaz Jr.
  • Publisher : Elsevier
  • Release Date : 2021-07-24
  • ISBN : 9780323852166
GET THIS BOOKAnalysis of Chemical Residues in Agriculture

Analysis of Chemical Residues in Agriculture presents a focused, yet comprehensive guide on how to identify, evaluate and analyze the wide range of chemicals that impact our food production system. The book presents a variety of analytical technologies and methods in order to help professionals, researchers, and graduate and undergraduate students understand chemical residues in agriculture and apply them to applications for the detection and quantification of chemical residues – both organic and inorganic – in several agricultural matrices, including crops, fruits,

Snack Foods

Snack Foods
  • Author : Suvendu Bhattacharya
  • Publisher : Academic Press
  • Release Date : 2022-09-06
  • ISBN : 9780128197608
GET THIS BOOKSnack Foods

Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries. Covers

Recent Advances in Analytical Techniques: Volume 4

Recent Advances in Analytical Techniques: Volume 4
  • Author : Atta-ur-Rahman,Sibel A. OZKAN
  • Publisher : Bentham Science Publishers
  • Release Date : 2020-08-31
  • ISBN : 9789811405105
GET THIS BOOKRecent Advances in Analytical Techniques: Volume 4

Recent Advances in Analytical Techniques is a series of updates in techniques used in chemical analysis. Each volume presents a selection of chapters that explain different analytical techniques and their use in applied research. Readers will find updated information about developments in analytical methods such as chromatography, electrochemistry, optical sensor arrays for pharmaceutical and biomedical analysis. The fourth volume of the series features six reviews on a variety of techniques with three reviews focusing on applications in food science: Laser

Food Authentication

Food Authentication
  • Author : Contantinos A. Georgiou,Georgios P. Danezis
  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-27
  • ISBN : 9781118810255
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 scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation 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 and sell

Advanced Food Analysis Tools

Advanced Food Analysis Tools
  • Author : Rovina Kobun
  • Publisher : Academic Press
  • Release Date : 2020-10-02
  • ISBN : 9780128205914
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

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality
  • Author : Jian Zhong,Xichang Wang
  • Publisher : Woodhead Publishing
  • Release Date : 2019-04-16
  • ISBN : 9780128142189
GET THIS BOOKEvaluation Technologies for Food Quality

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals