The Chemical Analysis of Foods

The Chemical Analysis of Foods
Author: David Pearson
Publsiher: Unknown
Total Pages: 575
Release: 1976
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods Book Excerpt:

General methods for additives and contaminants. Sugar and preserves. Fruits and vegetable products. Cereal and flour. Sarch products. beverages and chocolate. herbs and spices. fermentation products. flesh foods. table jellies. Dairy products. oil and fats. Miscelaneous.

Chemical Analysis of Food

Chemical Analysis of Food
Author: Yolanda Pico
Publsiher: Academic Press
Total Pages: 916
Release: 2020-06-16
ISBN: 0128132671
Category: Science
Language: EN, FR, DE, ES & NL

Chemical Analysis of Food Book Excerpt:

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, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition

Chemical Analysis of Food

Chemical Analysis of Food
Author: Yolanda Picó
Publsiher: Academic Press
Total Pages: 798
Release: 2012
ISBN: 0123848628
Category: Science
Language: EN, FR, DE, ES & NL

Chemical Analysis of Food Book Excerpt:

"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, andon data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic andelectrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--

The Chemical Composition of American Food Materials

The Chemical Composition of American Food Materials
Author: Wilbur Olin Atwater,Charles D. Woods
Publsiher: Unknown
Total Pages: 47
Release: 1896
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

The Chemical Composition of American Food Materials Book Excerpt:

Chemical Analysis of Non antimicrobial Veterinary Drug Residues in Food

Chemical Analysis of Non antimicrobial Veterinary Drug Residues in Food
Author: Jack F. Kay,James D. MacNeil,Jian Wang
Publsiher: John Wiley & Sons
Total Pages: 640
Release: 2016-11-21
ISBN: 1119325900
Category: Science
Language: EN, FR, DE, ES & NL

Chemical Analysis of Non antimicrobial Veterinary Drug Residues in Food Book Excerpt:

Provides a single-source reference for readers interested in the development of analytical methods for analyzing non-antimicrobial veterinary drug residues in food Provides a comprehensive set of information in the area of consumer food safety and international trade Covers general issues related to analytical quality control and quality assurance, measurement uncertainty, screening and confirmatory methods Details many techniques including nanotechnology and aptamer based assays covering current and potential applications for non-antimicrobial veterinary drugs Provides guidance for analysis of banned drugs including natural and synthetic steroids, Resorcylic acid lactones, and Beta-agonists

Chemical Analysis of Antibiotic Residues in Food

Chemical Analysis of Antibiotic Residues in Food
Author: Jian Wang,James D. MacNeil,Jack F. Kay
Publsiher: John Wiley & Sons
Total Pages: 384
Release: 2011-11-29
ISBN: 9781118067192
Category: Science
Language: EN, FR, DE, ES & NL

Chemical Analysis of Antibiotic Residues in Food Book Excerpt:

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 assurance and quality control, antibiotic chemical properties, pharmacokinetics, metabolism, distribution, food safety regulations, and chemical analysis. In addition, the material presented includes background information valuable for understanding the choice of marker residue and target animal tissue to use for regulatory analysis. This comprehensive reference: Includes topics on general issues related to screening and confirmatory methods Presents updated information on food safety regulation based on routine screening and confirmatory methods, especially LC-MS Provides general guidance for method development, validation, and estimation of measurement uncertainty Chemical Analysis of Antibiotic Residues in Food is written and organized with a balance between practical use and theory to provide laboratories with a solid and reliable reference on antibiotic residue analysis. Thorough coverage elicits the latest scientific findings to assist the ongoing efforts toward refining analytical methods for producing safe foods of animal origin.

Chemical Analysis of Food

Chemical Analysis of Food
Author: Yolanda Pico
Publsiher: Academic Press
Total Pages: 916
Release: 2020-07-03
ISBN: 0128132663
Category: Science
Language: EN, FR, DE, ES & NL

Chemical Analysis of Food Book Excerpt:

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, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition

The Chemical Analysis of Foods and Food Products

The Chemical Analysis of Foods and Food Products
Author: Morris Boris Jacobs
Publsiher: Unknown
Total Pages: 537
Release: 1947
ISBN: 1928374650XXX
Category: Chemistry, Analytic
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods and Food Products Book Excerpt:

Selection of the HPLC Method in Chemical Analysis

Selection of the HPLC Method in Chemical Analysis
Author: Serban C. Moldoveanu,Victor David
Publsiher: Elsevier
Total Pages: 598
Release: 2016-11-01
ISBN: 0128037113
Category: Science
Language: EN, FR, DE, ES & NL

Selection of the HPLC Method in Chemical Analysis Book Excerpt:

Selection of the HPLC Method in Chemical Analysis serves as a practical guide to users of high-performance liquid chromatography and provides criteria for method selection, development, and validation. High-performance liquid chromatography (HPLC) is the most common analytical technique currently practiced in chemistry. However, the process of finding the appropriate information for a particular analytical project requires significant effort and pre-existent knowledge in the field. Further, sorting through the wealth of published data and literature takes both time and effort away from the critical aspects of HPLC method selection. For the first time, a systematic approach for sorting through the available information and reviewing critically the up-to-date progress in HPLC for selecting a specific analysis is available in a single book. Selection of the HPLC Method in Chemical Analysis is an inclusive go-to reference for HPLC method selection, development, and validation. Addresses the various aspects of practice and instrumentation needed to obtain reliable HPLC analysis results Leads researchers to the best choice of an HPLC method from the overabundance of information existent in the field Provides criteria for HPLC method selection, development, and validation Authored by world-renowned HPLC experts who have more than 60 years of combined experience in the field

The Chemical Analysis of Foods and Food Products

The Chemical Analysis of Foods and Food Products
Author: Morris B. Jacobs
Publsiher: Unknown
Total Pages: 537
Release: 1947
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods and Food Products Book Excerpt:

Food Composition Data

Food Composition Data
Author: Heather Greenfield,D. A. T. Southgate
Publsiher: Food & Agriculture Org.
Total Pages: 288
Release: 2003
ISBN: 9789251049495
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Composition Data Book Excerpt:

Data on the composition of foods are essential for a diversity of purposes in many fields of activity. "Food composition data" was produced as a set of guidelines to aid individuals and organizations involved in the analysis of foods, the compilation of data, data dissemination and data use. Its primary objective is to show how to obtain good-quality data that meet the requirements of the multiple users of food composition databases. These guidelines draw on experience gained in countries where food composition programmes have been active for many years. This book provides an invaluable guide for professionals in health and agriculture research, policy development, food regulation and safety, food product development, clinical practice, epidemiology and many other fields of endeavour where food composition data provide a fundamental resource.

The Chemical Analysis of Foods and Food Products Classic Reprint

The Chemical Analysis of Foods and Food Products  Classic Reprint
Author: Morris B. Jacobs
Publsiher: Forgotten Books
Total Pages: 566
Release: 2018-03-19
ISBN: 9780483543461
Category: Science
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods and Food Products Classic Reprint Book Excerpt:

Excerpt from The Chemical Analysis of Foods and Food Products The author has attempted to present short practical methods which are usable and efficient and are, Of course, Of vast importance in routine analysis and in general control work. Throughout the book stress is placed on the fact that in all probability the analysis of a food product should fall within known normal limits and that the tendency to adul terate is closely tied to economic factors. The book is designed for use as an educational text and as a manual for manufacturers for control work. It is hoped that. It will prove useful in regulatory laboratories, both governmental and commercial and as a reference particularly in those subjects treated herein which are not treated in other texts in the subject. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Application of Analytical Chemistry to Foods and Food Technology

Application of Analytical Chemistry to Foods and Food Technology
Author: Daniele Naviglio,Monica Gallo
Publsiher: MDPI
Total Pages: 224
Release: 2021-02-22
ISBN: 3039434608
Category: Science
Language: EN, FR, DE, ES & NL

Application of Analytical Chemistry to Foods and Food Technology Book Excerpt:

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 and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

The Chemical Analysis of Foods and Food Products By Morris B Jacobs

The Chemical Analysis of Foods and Food Products  By Morris B  Jacobs
Author: Morris Boris Jacobs
Publsiher: Unknown
Total Pages: 902
Release: 1951
ISBN: 1928374650XXX
Category: Chemistry, Analytic
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods and Food Products By Morris B Jacobs Book Excerpt:

Green Chemical Analysis and Sample Preparations

Green Chemical Analysis and Sample Preparations
Author: Mahmoud H. El-Maghrabey,V. Sivasankar,Rania N. El-Shaheny
Publsiher: Springer Nature
Total Pages: 553
Release: 2022-06-20
ISBN: 3030965341
Category: Science
Language: EN, FR, DE, ES & NL

Green Chemical Analysis and Sample Preparations Book Excerpt:

This volume focuses on the most recent trends for greening analytical activities beginning with an introduction to green analytical chemistry followed by a discussion of green analytical chemistry metrics and life-cycle assessment approach to analytical method development. The chapters discuss two main topics; first is the most recent techniques for greening sample pretreatment steps, and second is modern trends for tailoring analytical techniques and instrumentation to implement the green analytical chemistry concept. The role of different kinds of green solvents, such as ionic liquids, supercritical fluids, deep eutectic solvents, bio-based solvents, and surfactants, as well as nanomaterials and green sorption materials in greening sample extraction steps is also a focus of this book. Furthermore, different approaches for greening chromatography as a key analytical technique are discussed. The applications of nanomaterials in analytical procedures are deeply reviewed, and miniaturization of spectrometers is also discussed as a recently evolved approach for efficient green on-site analysis. This book will appeal to a wide readership of academic and industrial researchers in different fields. It can be used in the classroom for undergraduate and postgraduate students focusing on the development of new analytical procedures for organic and inorganic compounds determination in different kinds of samples characterized by complex matrices composition. The book will also be useful for researchers that are interested in both chemical analysis and environment protection.

The Chemical Analysis of Foods

The Chemical Analysis of Foods
Author: Henry Edward Cox
Publsiher: Unknown
Total Pages: 317
Release: 1946
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Foods Book Excerpt:

Advances in Chemical Analysis Procedures Part II

Advances in Chemical Analysis Procedures  Part II
Author: Marcello Locatelli,Victoria Samanidou
Publsiher: MDPI
Total Pages: 224
Release: 2021-01-20
ISBN: 3039367862
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Advances in Chemical Analysis Procedures Part II Book Excerpt:

In the field of Analytical Chemistry and, in particular, whenever a quali-quantitative analysis is required, until a few years ago, reference was made exclusively to instrumental methods (more or less hyphenated) which, once validated, were able to provide the answers to the questions present, even if only in a limited way to analytical targets. Nowadays, the landscape has become considerably complicated (natural adulterants, assessment of geographical origin, sophistication, need for non-destructive analysis, search for often unknown compounds), and new procedures for processing data have greatly increased the potential of analyses that are conducted (even routinely) in the laboratory. In this scenario, chemometrics is master, able to manage and process a huge amount of information based both on data relating only to the analytes of interest, but also by applying “general” procedures to process raw untargeted analysis data. It is within this strand of analysis that many of the works reported in this Special Issue fall. In the succession of works in this printed version, the criterion that guided us was to highlight how—starting exclusively from chromatographic techniques (HPLC and GC) with conventional detectors and moving to exclusively spectroscopic techniques (MS, FT-IR and Raman)—it is possible arrive at extremely powerful coupled techniques and procedures (HPLC and FT-IR) able to meet research needs. Finally, at the end of the printed volume, there are two reviews that surveying the state of the art regarding the assessment of authenticity through qualitative analyses and the application of chemometrics in the pharmaceutical field in the study of forced drug degradation products. From the succession of works (and, above all, from the various application fields) it can immediately be seen how the application of chemometrics and its procedures to both raw and processed data is a powerful means of obtaining robust, reproducible, and predictive information. In this manner, it is possible to create models able to explain and respond to the original problem in a much more detailed way. , and Honghe through Fourier transform mid infrared (FT-MIR) spectra combined with partial least squares discriminant analysis (PLS-DA), random forest (RF), and hierarchical cluster analysis (HCA) methods. Melucci and collaborators apply chemometric approaches to non-destructive analysis of ATR-FT-IR for the determination of biosilica content. This value was directly evaluated in sediment samples, without any chemical alteration, using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy, and the quantification was performed by combining the multivariate standard addition method (MSAM) with the net analyte signal (NAS) procedure to solve the strong matrix effect of sediment samples. Still in the food and food supplements field, Anguebes-Franseschi and collaborators report an article where 10 chemometric models based on Raman spectroscopy were applied to predict the physicochemical properties of honey produced in the state of Campeche, Mexico.

The Chemical Analysis of Food in Japan second Edition Enlarged

The Chemical Analysis of Food in Japan  second Edition Enlarged
Author: Tadsu Saiki
Publsiher: Unknown
Total Pages: 352
Release: 1932
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

The Chemical Analysis of Food in Japan second Edition Enlarged Book Excerpt:

Chemical Analysis of Antioxidant Capacity

Chemical Analysis of Antioxidant Capacity
Author: Li Niu,Dongxue Han
Publsiher: Walter de Gruyter GmbH & Co KG
Total Pages: 182
Release: 2020-06-08
ISBN: 3110573768
Category: Science
Language: EN, FR, DE, ES & NL

Chemical Analysis of Antioxidant Capacity Book Excerpt:

The book discusses the present strategies towards antioxidant capacity evaluation including optical, chromatography, electrochemical methods as well as photoelectrochemical technique, where the advantages, limitations and different applications are analyzed and compared. Subsequently, the corresponding analysis instruments are introduced and interpreted combining with their technical characteristics, scope and performance indicators.

Pearson s Chemical Analysis of Foods

Pearson s Chemical Analysis of Foods
Author: David Pearson,Harold Egan,Ronald S. Kirk,Ronald Sawyer
Publsiher: Longman
Total Pages: 591
Release: 1981
ISBN: 9780582005549
Category: Food
Language: EN, FR, DE, ES & NL

Pearson s Chemical Analysis of Foods Book Excerpt: