Chromatography In Food Science And Technology

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Chromatography in Food Science and Technology

Author : Tibor Cserhati
Publisher : CRC Press
ISBN 13 : 1000160114
Total Pages : 576 pages
Book Rating : 4.0/5 (1 download)

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Book Synopsis Chromatography in Food Science and Technology by : Tibor Cserhati

Download or read book Chromatography in Food Science and Technology written by Tibor Cserhati and published by CRC Press. This book was released on 2020-08-26 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.

Chromatography in Food Science and Technology

Author : Valeria Severino
Publisher : Arcler Press
ISBN 13 : 9781774072608
Total Pages : 0 pages
Book Rating : 4.0/5 (726 download)

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Book Synopsis Chromatography in Food Science and Technology by : Valeria Severino

Download or read book Chromatography in Food Science and Technology written by Valeria Severino and published by Arcler Press. This book was released on 2019-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chromatography in Food Science and Technology discusses the emerging point-of-care technologies for the analysis of food safety. This book gives insight into basic concepts of chromatography techniques related to food science and technology so as to understand the major role and application of chromatographic techniques for the analysis of authenticity and integrity of food. This book also discusses about analysis of enantiomers in products of food interest, advanced lc-ms-based methods to study the co-occurrence and metabolization of multiple mycotoxins in cereals and cereal-based food, molecularly imprinted polymers as extracting media for the chromatographic determination of antibiotics in milk, inhibitory effects of green tea polyphenols on microbial metabolism of aromatic amino acids in humans revealed by metabolomic analysis and gradual optimization of headspace solid-phase microextraction conditions of volatiles in pepper chicken soup combined with gas chromatography-mass spectrometry and principal component analysis.

Chromatography in Food Science and Technology

Author : Tibor Cserhati
Publisher : CRC Press
ISBN 13 : 1000117243
Total Pages : 568 pages
Book Rating : 4.0/5 (1 download)

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Book Synopsis Chromatography in Food Science and Technology by : Tibor Cserhati

Download or read book Chromatography in Food Science and Technology written by Tibor Cserhati and published by CRC Press. This book was released on 2020-08-26 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.

Advanced Gas Chromatography in Food Analysis

Author : Peter Q Tranchida
Publisher : Royal Society of Chemistry
ISBN 13 : 1788011279
Total Pages : 492 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Advanced Gas Chromatography in Food Analysis by : Peter Q Tranchida

Download or read book Advanced Gas Chromatography in Food Analysis written by Peter Q Tranchida and published by Royal Society of Chemistry. This book was released on 2019-10-30 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.

Principles and Applications of Gas Chromatography in Food Analysis

Author : Michael H. Gordon
Publisher : Springer Science & Business Media
ISBN 13 : 1461306817
Total Pages : 371 pages
Book Rating : 4.4/5 (613 download)

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Book Synopsis Principles and Applications of Gas Chromatography in Food Analysis by : Michael H. Gordon

Download or read book Principles and Applications of Gas Chromatography in Food Analysis written by Michael H. Gordon and published by Springer Science & Business Media. This book was released on 2013-03-08 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food analyst plays an important role in modern society. Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food. However. analysis of food is required for many reasons, including detection of toxic components, monitoring legislation, detecting adulteration, formulation of controlled diets, controlling formulation during product development and detecting changes in food during storage and processing. Foods comprise a complex mixture of components and food analysis requires efficient methods of separation with high sensitivity or specificity of detection. Although many food components are involatile or thermally labile and therefore not suitable for analysis by gas chromatography, other components are volatile and this technique is the preferred analytical method. Developments in methods of derivati zation, injector design and column technology have also extended the applicability of gas chromatography to the analysis of relatively involatile compounds.

Chromatographic And Related Separation Techniques In Food Integrity And Authenticity (A 2-volume Set)

Author : Oscar Nunez
Publisher : World Scientific
ISBN 13 : 1786349930
Total Pages : 533 pages
Book Rating : 4.7/5 (863 download)

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Book Synopsis Chromatographic And Related Separation Techniques In Food Integrity And Authenticity (A 2-volume Set) by : Oscar Nunez

Download or read book Chromatographic And Related Separation Techniques In Food Integrity And Authenticity (A 2-volume Set) written by Oscar Nunez and published by World Scientific. This book was released on 2021-06-24 with total page 533 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food manufacturers, researchers and society in general are increasingly highly interested in the quality and origin of food products. Considering the complexity of the food chain in a globalized world — where many players are involved between production and consumption — fraudulent food manipulation and adulteration practices are increasingly easier to conduct without being detected. Generally, food adulteration is carried out to increase volume, to mask the presence of inferior quality components, and to replace authentic substances for the seller's economic gain. Analytical methodologies to guarantee food integrity and authenticity are therefore required.Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume A: Advances in Chromatographic Techniques addresses fraud prevention and the latest chromatographic and related separation analytical techniques to guarantee food integrity and authenticity by giving special attention to relevant authenticity issues in food production.Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume B: Relevant Applications addresses the relevant application of techniques to assess different food products' integrity and authenticity.

Application of Liquid Chromatography in Food Analysis

Author : Oscar Núñez
Publisher :
ISBN 13 : 9783039433629
Total Pages : 132 pages
Book Rating : 4.4/5 (336 download)

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Book Synopsis Application of Liquid Chromatography in Food Analysis by : Oscar Núñez

Download or read book Application of Liquid Chromatography in Food Analysis written by Oscar Núñez and published by . This book was released on 2020-10-19 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans.

Food Analysis

Author : Suzanne Nielsen
Publisher : Springer Science & Business Media
ISBN 13 : 9780306474958
Total Pages : 584 pages
Book Rating : 4.4/5 (749 download)

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Book Synopsis Food Analysis by : Suzanne Nielsen

Download or read book Food Analysis written by Suzanne Nielsen and published by Springer Science & Business Media. This book was released on 2003-04-30 with total page 584 pages. Available in PDF, EPUB and Kindle. 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 are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.

Food Analysis by HPLC, Third Edition

Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 1439830843
Total Pages : 1081 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Food Analysis by HPLC, Third Edition by : Leo M.L. Nollet

Download or read book Food Analysis by HPLC, Third Edition written by Leo M.L. Nollet and published by CRC Press. This book was released on 2012-11-16 with total page 1081 pages. Available in PDF, EPUB and Kindle. Book excerpt: For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques—with particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, Food Analysis by HPLC, Third Edition offers practical and immediately applicable information on all major topics of food components analyzable by HPLC. Maintaining the rigorous standards that made the previous editions so successful and lauded by food scientists worldwide, this third edition examines: Recent trends in HPLC HPLC separation techniques for amino acids, peptides, proteins, neutral lipids, phospholipids, carbohydrates, alcohols, vitamins, and organic acids HPLC analysis techniques for sweeteners, colorants, preservatives, and antioxidants HPLC determinations of residues of mycotoxins, antimicrobials, carbamates, organochlorines, organophosphates, herbicides, fungicides, and nitrosamines HPLC determinations of residues of growth promoters, endocrine disrupting chemicals, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, and dioxins HPLC applications for the analysis of phenolic compounds, anthocyanins, betalains, organic bases, anions, and cations Presenting specific and practical applications to food chemistry, the contributors provide detailed and systematic instructions on sample preparation and separation conditions. The book is an essential reference for those in the fields of chromatography, analytical chemistry, and, especially, food chemistry and food technology.

Instrumental Methods in Food and Beverage Analysis

Author : D.L.B. Wetzel
Publisher : Elsevier
ISBN 13 : 0080534759
Total Pages : 644 pages
Book Rating : 4.0/5 (85 download)

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Book Synopsis Instrumental Methods in Food and Beverage Analysis by : D.L.B. Wetzel

Download or read book Instrumental Methods in Food and Beverage Analysis written by D.L.B. Wetzel and published by Elsevier. This book was released on 1998-05-29 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.

Food Analysis

Author : Edward Muntean
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3110644401
Total Pages : 186 pages
Book Rating : 4.1/5 (16 download)

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Book Synopsis Food Analysis by : Edward Muntean

Download or read book Food Analysis written by Edward Muntean and published by Walter de Gruyter GmbH & Co KG. This book was released on 2022-10-03 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: Among liquid chromatography methods, ion chromatography (IC) can be considered one of the most valuable analytical tools. This book covers the various applications of ion chromatography in food science, such as food quality control, food authentication and analysis of residues in food products. In addition, state-of-the-art instrumentation such as combustion IC, online eluent generation systems and capillary IC is also described.

Food Analysis by HPLC, Second Edition

Author : Leo M.L. Nollet
Publisher : CRC Press
ISBN 13 : 9780824784607
Total Pages : 1074 pages
Book Rating : 4.7/5 (846 download)

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Book Synopsis Food Analysis by HPLC, Second Edition by : Leo M.L. Nollet

Download or read book Food Analysis by HPLC, Second Edition written by Leo M.L. Nollet and published by CRC Press. This book was released on 2000-04-05 with total page 1074 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.

Food Authentication

Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
ISBN 13 : 1118810260
Total Pages : 581 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Food Authentication by : Contantinos A. Georgiou

Download or read book Food Authentication written by Contantinos A. Georgiou and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 581 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.

Essays in Biochemistry

Author : Richard D. Marshall
Publisher : Academic Press
ISBN 13 : 9780121581237
Total Pages : 154 pages
Book Rating : 4.5/5 (812 download)

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Book Synopsis Essays in Biochemistry by : Richard D. Marshall

Download or read book Essays in Biochemistry written by Richard D. Marshall and published by Academic Press. This book was released on 1988-01-01 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advanced Gas Chromatography in Food Analysis

Author : Peter Q Tranchida
Publisher : Royal Society of Chemistry
ISBN 13 : 1788018990
Total Pages : 492 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Advanced Gas Chromatography in Food Analysis by : Peter Q Tranchida

Download or read book Advanced Gas Chromatography in Food Analysis written by Peter Q Tranchida and published by Royal Society of Chemistry. This book was released on 2019-10-16 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.

Modern Methods of Food Analysis

Author : K.K. Stewart
Publisher : Springer Science & Business Media
ISBN 13 : 9401173796
Total Pages : 432 pages
Book Rating : 4.4/5 (11 download)

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Book Synopsis Modern Methods of Food Analysis by : K.K. Stewart

Download or read book Modern Methods of Food Analysis written by K.K. Stewart and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Symposium on Modern Methods of Food Analysis was the sev enth in a series of basic symposia, begun in 1976, on topics of major importance to food scientists and food technologists. The Symposium, sponsored jointly by the Institute of Food Technologists and the In ternational Union of Food Science and Technology, was held June 17 and 18, 1983, in New Orleans immediately prior to the 43rd annual 1FT meeting. Like the other six basic symposia, the program brought together outstanding speakers, from biochemistry, chemistry, food science, microbiology and nutrition, who are at the cutting edge of their specialty, and provided a setting where they could interact with each other and with the participants. The Symposium and this book are dedicated to the memory of George F. Stewart (1908-1982) who made so many important contributions to the field of food science, including that of food analysis. Bernard S. Schweigert has documented George F. Stewart's contributions in the Dedication of this book.

Chromatography

Author : Robert L. Wixom
Publisher : John Wiley & Sons
ISBN 13 : 1118060296
Total Pages : 357 pages
Book Rating : 4.1/5 (18 download)

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Book Synopsis Chromatography by : Robert L. Wixom

Download or read book Chromatography written by Robert L. Wixom and published by John Wiley & Sons. This book was released on 2011-01-31 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: Leading researchers discuss the past and present of chromatography More than one hundred years after Mikhail Tswett pioneered adsorption chromatography, his separation technique has developed into an important branch of scientific study. Providing a full portrait of the discipline, Chromatography: A Science of Discovery bridges the gap between early, twentieth-century chromatography and the cutting edge of today’s research. Featuring contributions from more than fifty award-winning chromatographers, Chromatography offers a multifaceted look at the development and maturation of this field into its current state, as well as its importance across various scientific endeavors. The coverage includes: Consideration of chromatography as a unified science rather than just a separation method Key breakthroughs, revolutions, and paradigm shifts in chromatography Profiles of Nobel laureates who used chromatography in their research, and the role it played Recent advances in column technology Chromatography’s contributions to the agricultural, space, biological/medical sciences; pharmaceutical science; and environmental, natural products, and chemical analysis Future trends in chromatography With numerous references and an engaging series of voices, Chromatography: A Science of Discovery offers a diverse look at an essential area of science. It is a unique and invaluable resource for researchers, students, and other interested readers who seek a broader understanding of this field.