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Chemometrics In Food Chemistry
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Book Synopsis Chemometrics in Food Chemistry by : Federico Marini
Download or read book Chemometrics in Food Chemistry written by Federico Marini and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Chemometrics in Food Chemistry by : Riccardo Guidetti
Download or read book Chemometrics in Food Chemistry written by Riccardo Guidetti and published by . This book was released on 2016-04 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Chemometrics in Food Chemistry by : Ivana Stanimirova
Download or read book Chemometrics in Food Chemistry written by Ivana Stanimirova and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 their uniqueness, outliers strongly affect data interpretation when any method with the least-squares cost function is used. Therefore, robust methods are more suitable to explore and model data containing natural samples when outliers are expected. In addition to exploration and modeling of multivariate data, processing of incomplete multivariate data that contain outliers is also discussed.
Book Synopsis Chemometrics in Food Chemistry by : Anna de Juan
Download or read book Chemometrics in Food Chemistry written by Anna de Juan and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 are the identification and analytical determination of target compounds in the presence of unknown interferences/compounds, obtaining food fingerprint information to be used for authentication, adulteration or other purposes, and the interpretation of food processes. All these situations can be solved by handling measurements as simple as a data table with one spectrum (response) per sample or as complex as flexible multiset structures formed by several data tables (e.g. excitation/emission spectra, hyphenated separation techniques: high-performance liquid chromatography with diode array detection, liquid chromatography or gas chromatography–mass spectrometry, etc.), each of them related to a sample or to a particular food condition.
Book Synopsis Chemometrics and Authenticity of Foods of Plant Origin by : Sofia Agriopoulou
Download or read book Chemometrics and Authenticity of Foods of Plant Origin written by Sofia Agriopoulou and published by CRC Press. This book was released on 2022-12-22 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the challenges facing the world is feeding the ever-increasing population, with food security being a growing 21st century problem. This stresses the need for coordinated international systems to prevent and mitigate food fraud in global food supply chains. Food fraud, which is usually financially motivated, has significant consequences including unfair competition, major damage to markets and organizations, loss of consumer confidence, and it raises food safety issues. A shift toward a more plant-based diet can be endorsed to promote sustainability but also to improve public health and minimize animal suffering. The aim of this book is to deal with issues related to authenticity and chemometrics of the most important food products of plant origin, such as cereals, nuts, legumes, table olives and olive oil, coffee, tea, fruits and vegetables, fruit juices, spices, mushrooms, beers and wines, and honey, using state-of-the-art analytical techniques and instrumentation coupled with available chemometric tools.
Book Synopsis Chemometrics in Food Chemistry by : Frank Westad
Download or read book Chemometrics in Food Chemistry written by Frank Westad and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Advanced Spectroscopic Techniques for Food Quality by : Ashutosh Kumar Shukla
Download or read book Advanced Spectroscopic Techniques for Food Quality written by Ashutosh Kumar Shukla and published by Royal Society of Chemistry. This book was released on 2022-05-20 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt: This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.
Book Synopsis Applied Chemometrics for Scientists by : Richard G. Brereton
Download or read book Applied Chemometrics for Scientists written by Richard G. Brereton and published by John Wiley & Sons. This book was released on 2007-03-13 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book introduces most of the basic tools of chemometrics including experimental design, signal analysis, statistical methods for analytical chemistry and multivariate methods. It then discusses a number of important applications including food chemistry, biological pattern recognition, reaction monitoring, optimisation of processes, medical applications. The book arises from a series of short articles that have been developed over four years on Chemweb (www.chemweb.com).
Book Synopsis Chemometrics in Food Chemistry by : Marta Bevilacqua
Download or read book Chemometrics in Food Chemistry written by Marta Bevilacqua and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: This chapter describes the basic theory about classification, starting from a general description of the different approaches to classification and then illustrating in detail the principal methods which are used in the framework of assessment of food quality. Examples of application of the methods to different data sets are also provided.
Book Synopsis Chemometrics in Food Chemistry by : Mario Li Vigni
Download or read book Chemometrics in Food Chemistry written by Mario Li Vigni and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the food research and production field, system complexity is increasing and several new challenges are emerging every day. This implies an urgent necessity to extract information and obtain models capable of inferring the underlying relationships that link all the variability sources which characterize food or its production process (e.g. compositional profile, processing conditions) to very general end properties of foodstuff, such as the healthiness, the consumer perception, the link to a territory and the effect of the production chain itself on food. This makes a ‘deductive’ theory-driven research approach inefficient, as it is often difficult to formulate hypotheses. Explorative multivariate data analysis methods, together with the most recent analytical instrumentation, offer the possibility to come back to an ‘inductive’ data-driven attitude with a minimum of a priori hypotheses, instead helping in formulating new ones from the direct observation of data. The aim of this chapter is to offer the reader an overview of the most significant tools that can be used in a preliminary, exploratory phase, ranging from the most classical descriptive statistics methods, to multivariate analysis methods, with particular attention to projection methods. For all techniques, examples are given so that the main advantage of these techniques, which is a direct, graphical representation of data and their characteristics, can be immediately experienced by the reader.
Book Synopsis Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics by : Ioannis K. Karabagias
Download or read book Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics written by Ioannis K. Karabagias and published by MDPI. This book was released on 2020-12-23 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.
Book Synopsis Chemometrics in Food Chemistry by : Lucia Bertacchini
Download or read book Chemometrics in Food Chemistry written by Lucia Bertacchini and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 techniques and chemometrics represents a promising way to obtain trustworthy results in the development of authenticity and traceability models. This chapter deals with the potentialities of chemometrics tools in resolving some real issues related to food traceability and authenticity. Particular attention will be paid to the use of some exploratory, classification, and discrimination techniques. In the first part of this chapter, a briefly description of European regulations (Authenticity and Traceability: the European Union point of view), and traceability and authenticity markers (Authenticity and Traceability: a scientific point of view) is reported. The second part is split into two sections: namely Food Authenticity and Food Traceability applications, where the main features and advantages of some chemometrics approaches are presented.
Book Synopsis Handbook of Antioxidant Methodology by : Paul D. Prenzler
Download or read book Handbook of Antioxidant Methodology written by Paul D. Prenzler and published by Royal Society of Chemistry. This book was released on 2021-10-20 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: Addressing a number of the controversies on antioxidant testing methods, this book provides guidance on what methods are most appropriate for different situations, how results are interpreted and what can be inferred from the data.
Book Synopsis Chemometrics in Food Chemistry by : Riccardo Leardi
Download or read book Chemometrics in Food Chemistry written by Riccardo Leardi and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this chapter, some of the most commonly used designs (e.g. Full Factorial, Plackett–Burman, Central Composite, Doehlert, D-Optimal, qualitative variables at more than two levels, mixture) will be presented. It will be shown how it is often possible to obtain them by hand, without using any software. How to compute the coefficients of the model and their significance will also be shown. The different designs will be illustrated and commented by means of real examples.
Book Synopsis Chemometrics in Food Chemistry by : Alberta Tomassini
Download or read book Chemometrics in Food Chemistry written by Alberta Tomassini and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Chemometrics in Food Chemistry by : José Manuel Amigo
Download or read book Chemometrics in Food Chemistry written by José Manuel Amigo and published by Elsevier Inc. Chapters. This book was released on 2013-06-08 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Computer vision systems have become typical tools of increasing importance to control manufacturing processes and product quality in a non-destructive manner in food industrial processing. During the past several years, we have heard about how hyperspectral imaging, joined with chemometrics, could offer a set of possibilities that may help to increase the control of the final quality assessment in production lines. This chapter will not review the main applications of HSI and chemometrics for food quality assessment, since this has already been extensively covered in several reviews. Instead, we will discuss the application and feasibility of the main chemometric techniques applied to different foodstuffs. The reader will be provided with a detailed overview of how to use chemometrics in hyperspectral data, along with a critical discussion on their respective advantages and potential pitfalls. The examples that we will use for this purpose are the detection of water in cheese, classification of bitterness in almonds in a set of samples, detection and classification of contaminants in cheese, and hydration of chickpeas during soaking.
Book Synopsis Chemical Analysis of Food: Techniques and Applications by : Yolanda Picó
Download or read book Chemical Analysis of Food: Techniques and Applications written by Yolanda Picó and published by Academic Press. This book was released on 2012-09-01 with total page 812 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
