Spectroscopic Methods in Food Analysis

Spectroscopic Methods in Food Analysis
Author: Adriana S. Franca,Leo M.L. Nollet
Publsiher: CRC Press
Total Pages: 664
Release: 2017-12-14
ISBN: 1498754643
Category: Science
Language: EN, FR, DE, ES & NL

Spectroscopic Methods in Food Analysis Book Excerpt:

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

Spectral Methods in Food Analysis
Author: Mossoba
Publsiher: CRC Press
Total Pages: 488
Release: 1998-11-11
ISBN: 9780824702236
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Spectral Methods in Food Analysis Book Excerpt:

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.

Advanced Spectroscopic Techniques for Food Quality

Advanced Spectroscopic Techniques for Food Quality
Author: Ashutosh Kumar Shukla
Publsiher: Royal Society of Chemistry
Total Pages: 246
Release: 2022-05-20
ISBN: 1839165855
Category: Science
Language: EN, FR, DE, ES & NL

Advanced Spectroscopic Techniques for Food Quality Book Excerpt:

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.

Methods in Food Analysis

Methods in Food Analysis
Author: Rui M. S. Cruz,Igor Khmelinskii,Margarida Vieira
Publsiher: CRC Press
Total Pages: 248
Release: 2016-04-19
ISBN: 1482231964
Category: Science
Language: EN, FR, DE, ES & NL

Methods in Food Analysis Book Excerpt:

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

Instrumental Methods in Food Analysis

Instrumental Methods in Food Analysis
Author: J.R.J. Paré,J.M.R. Bélanger
Publsiher: Elsevier
Total Pages: 486
Release: 1997-03-14
ISBN: 9780080534770
Category: Science
Language: EN, FR, DE, ES & NL

Instrumental Methods in Food Analysis Book Excerpt:

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.

Spectroscopic Techniques for Food Analysis

Spectroscopic Techniques for Food Analysis
Author: Reginald H. Wilson
Publsiher: Wiley-Interscience
Total Pages: 246
Release: 1994-08-11
ISBN: 9780471185543
Category: Science
Language: EN, FR, DE, ES & NL

Spectroscopic Techniques for Food Analysis Book Excerpt:

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.

Mass Spectrometry Imaging in Food Analysis

Mass Spectrometry Imaging in Food Analysis
Author: Leo M.L. Nollet
Publsiher: CRC Press
Total Pages: 198
Release: 2020-04-29
ISBN: 0429765304
Category: Science
Language: EN, FR, DE, ES & NL

Mass Spectrometry Imaging in Food Analysis Book Excerpt:

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 Techniques Artificial Intelligence for Food and Beverage Analysis

Spectroscopic Techniques   Artificial Intelligence for Food and Beverage Analysis
Author: Ashutosh Kumar Shukla
Publsiher: Springer Nature
Total Pages: 121
Release: 2020-08-20
ISBN: 9811564957
Category: Medical
Language: EN, FR, DE, ES & NL

Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis Book Excerpt:

This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.

Handbook of Food Analysis Instruments

Handbook of Food Analysis Instruments
Author: Semih Otles
Publsiher: CRC Press
Total Pages: 544
Release: 2016-04-19
ISBN: 1420045679
Category: Science
Language: EN, FR, DE, ES & NL

Handbook of Food Analysis Instruments Book Excerpt:

Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or

Modern Techniques for Food Authentication

Modern Techniques for Food Authentication
Author: Da-Wen Sun
Publsiher: Academic Press
Total Pages: 805
Release: 2018-07-25
ISBN: 0128142650
Category: Medical
Language: EN, FR, DE, ES & NL

Modern Techniques for Food Authentication Book Excerpt:

Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques

Advanced Dairy Chemistry Volume 2

Advanced Dairy Chemistry  Volume 2
Author: Paul L. H. McSweeney,Patrick F. Fox,James A. O'Mahony
Publsiher: Springer Nature
Total Pages: 489
Release: 2020-12-08
ISBN: 3030486869
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Advanced Dairy Chemistry Volume 2 Book Excerpt:

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. In the years since the publication of the third edition there have been significant developments in milk lipids and these are reflected in changes to this volume. Most topics included in the third edition are retained in the current edition, which has been updated; in some cases, new authors have given their perspective on certain topics. Chapters on nutritional significance of dairy lipids have been considerably revised. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Advances in Noninvasive Food Analysis

Advances in Noninvasive Food Analysis
Author: Muhammad Kashif Iqbal Khan
Publsiher: CRC Press
Total Pages: 238
Release: 2019-10-16
ISBN: 042999821X
Category: Science
Language: EN, FR, DE, ES & NL

Advances in Noninvasive Food Analysis Book Excerpt:

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)

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 918
Release: 2009-11-04
ISBN: 1420046322
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Dairy Foods Analysis Book Excerpt:

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis
Author: Fidel Toldrá,Leo M.L. Nollet
Publsiher: CRC Press
Total Pages: 1020
Release: 2021-03-30
ISBN: 1000342034
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Dairy Foods Analysis Book Excerpt:

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed
Author: Sarah De Saeger
Publsiher: Elsevier
Total Pages: 456
Release: 2011-02-07
ISBN: 0857090976
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed Book Excerpt:

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are therefore essential. This book reviews current and emerging methods in this area. Part one focuses on the essentials of mycotoxin determination, covering sampling, sample preparation and clean-up and key determination techniques, such as chromatographic separation, liquid chromatography-mass spectrometry and immunochemical methods. Part two then goes on to describe quality assurance, official methods and performance criteria for determining mycotoxins in food and feed. Topics covered include laboratory accreditation, method validation and measurement uncertainty. The development and analysis of biomarkers for mycotoxins are discussed in part three. Individual chapters focus on detecting exposure in humans and animals. Part four is concerned with the processes involved in determining mycotoxigenic fungi in food and feed. It also describes the identification of genes and gene clusters involved in mycotoxin synthesis, as well as DNA barcoding of toxigenic fungi. Finally, part five explores some of the emerging methods for mycotoxin analysis, ranging from bio-sensing to spectroscopic techniques. With its distinguished editor and international team of contributors, Determining mycotoxins and mycotoxigenic fungi in food and feed is a standard reference for all those concerned with reducing mycotoxin contamination in the food chain. Focuses on the essentials of mycotoxin determination, covering sampling, sample preparation, clean-up and key determination techniques Documents quality assurance and official methods and performance criteria for determining mycotoxins in food and feed Explores the processes of determining mycotoxigenic fungi in food and feed including the identification of genes and gene clusters

Advanced Micro Level Experimental Techniques for Food Drying and Processing Applications

Advanced Micro Level Experimental Techniques for Food Drying and Processing Applications
Author: Azharul Karim,Sabrina Fawzia,Mohammad Mahbubur Rahman
Publsiher: CRC Press
Total Pages: 108
Release: 2021-12-31
ISBN: 1000482251
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Advanced Micro Level Experimental Techniques for Food Drying and Processing Applications Book Excerpt:

Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and related industries are not fully aware of the available techniques. Advanced Micro-Level Experimental Techniques for Food Drying and Processing Applications fills this gap. The book has been written based on the authors’ comprehensive knowledge and application of microimaging methods in the thermal processing of food. Features Describes the latest micro-level experimental methods primarily using microimaging techniques Presents detailed procedures of applying these techniques in food processing Highlights the current challenges of developing efficient and novel food processing systems Describes the fundamentals of water transport processes and associated morphological changes during thermal processing of food materials This book is written for researchers, chemical, food, and industrial engineers and advanced students seeking to solve problems of industrial food processing.

Food Analysis

Food Analysis
Author: S. Suzanne Nielsen
Publsiher: Springer Science & Business Media
Total Pages: 602
Release: 2010-06-25
ISBN: 1441914781
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Food Analysis Book Excerpt:

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 sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Nanoemulsions in Food Technology

Nanoemulsions in Food Technology
Author: Javed Ahmad,Leo M.L. Nollet
Publsiher: CRC Press
Total Pages: 320
Release: 2021-10-18
ISBN: 1000454495
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Nanoemulsions in Food Technology Book Excerpt:

As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in their production. Divided into three sections, Nanoemulsions in Food Technology: Development, Characterization, and Applications will provide in-depth information and comprehensive discussion over technologies, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions, different physical characterization techniques, as well as various imaging and separation techniques involved in its characterization. Key Features Provides a detailed discussion about the technology of nanoemulsion Explains how nanoemulsion technique is helpful in using essential oils of different biological sources Presents methods of preparation and recent advancements in manufacturing along with stability perspectives of this technique. Discusses recent advancements in manufacturing and reviews the stability perspectives of nanoemulsion techniques This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike. The contributing authors are drawn from a rich blend of experts in various areas of scientific field exploring nanoemulsion techniques for wider applications. Also available in the Food Analysis and Properties Series: Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 9780367351182) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 9780367429232) Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)

Analytical Chemistry of Foods

Analytical Chemistry of Foods
Author: C.S. James
Publsiher: Springer Science & Business Media
Total Pages: 178
Release: 2013-12-01
ISBN: 1461521653
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Analytical Chemistry of Foods Book Excerpt:

Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws, introduced over the course of the ensuing century by various countries and organisations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specifIc food products, specifIc ingredients and specifIc uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colourings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavour and texture quality attributes. This book outlines the range oftechniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.

Handbook of Muscle Foods Analysis

Handbook of Muscle Foods Analysis
Author: Leo M.L. Nollet,Fidel Toldra
Publsiher: CRC Press
Total Pages: 984
Release: 2008-11-10
ISBN: 9781420045307
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Handbook of Muscle Foods Analysis Book Excerpt:

In today’s nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for this important food group that comprises much of the Western diet. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association With contributions from more than 35 international experts, this authoritative volume focuses 16 of its chapters on the analysis of main chemical and biochemical compounds, such as: Peptides Lipases Glucohydrolases Phospholipids Cholesterol products Nucleotides Includes a Section Devoted to Safety Strategies, Particularly the Detection of Environmental Toxins Under the editorial guidance of world-renowned food analysis expert, Leo M.L. Nollet with Fidel Toldrà, this 43-chapter resource clearly stands apart from the competition. Divided into five detailed sections, it provides in-depth discussion of essential sensory tools to determine color, texture, and flavor. It also discusses key preparation, cleanup, and separation techniques. This indispensable guide brings available literature into a one-stop source making it an essential tool for researchers and academicians in the meat processing industry.