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Analytical Technology In Nutrition Analysis
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Book Synopsis Analytical Technology in Nutrition Analysis by : Jose M. Miranda
Download or read book Analytical Technology in Nutrition Analysis written by Jose M. Miranda and published by . This book was released on 2020 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.
Book Synopsis Analytical Technology in Nutrition Analysis by : Jose M. Miranda
Download or read book Analytical Technology in Nutrition Analysis written by Jose M. Miranda and published by MDPI. This book was released on 2020-05-27 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt: Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.
Book Synopsis Process Analytical Technology for the Food Industry by : Colm P. O'Donnell
Download or read book Process Analytical Technology for the Food Industry written by Colm P. O'Donnell and published by Springer. This book was released on 2014-11-03 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product–process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry.
Book Synopsis Application of Analytical Chemistry to Foods and Food Technology by : Daniele Naviglio
Download or read book Application of Analytical Chemistry to Foods and Food Technology written by Daniele Naviglio and published by MDPI. This book was released on 2021-02-22 with total page 224 pages. Available in PDF, EPUB and Kindle. 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.
Book Synopsis Innovative Food Analysis by : Charis M. Galanakis
Download or read book Innovative Food Analysis written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. Covers the last ten years of applications across existing and new technologies of food analytics Presents an emphasis on techniques in food authenticity, traceability and food fraud Discusses bioavailability testing and product analysis of food allergens and foodomics
Book Synopsis Chemical Analysis of Food: Techniques and Applications by : Yolanda Pico
Download or read book Chemical Analysis of Food: Techniques and Applications written by Yolanda Pico and published by Academic Press. This book was released on 2012-09-01 with total page 813 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
Book Synopsis Livestock Nutrition by : Gopal Krishna
Download or read book Livestock Nutrition written by Gopal Krishna and published by New India Publishing Agency. This book was released on 2012-01-15 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book entitled "Livestock Nutrition: Analytical Techniques" lucidly explain recommended and standard methods of analysis. Latest methods of Bomb calorimetry, Isothermal, Adiabatic and Ballistic, non-protein nitrogen fractions, oxalic acid in feeds and fodders, cyanides in plants, nitrate and nitrite in forages, thioglucoside in rapeseed meal, free gossypol in cottonseed meal and aflatoxins in feed have been explained in a simple and illustrative way. Additional methods of desoxyribonuleic acid (DNA) and ribonucleic acid (RNA) analysis in animal tissues, non-esterified fatty acid, total lipids in serum or plasma Iipase, blood glucose, cholesterol and urea, biuret method for protein content in wheat, fractions of total lipids eg. cholesterol, HDL and LDL cholesterol are given in a very simple way, along with examples of calculations of results. Method of urea estimation in animal feed as an adulterant is described in detail. This book provides essential information for undergraduate and postgraduate degree students in Food Science and Technology. Animal Nutrition, Animal Products Technology, Animal Feed Technology and Foods Nutrition (F&N).
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 2012-07-18 with total page 814 pages. Available in PDF, EPUB and Kindle. 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, and on 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 and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Provided by publisher.
Book Synopsis Food Biochemistry and Food Processing by : Y. H. Hui
Download or read book Food Biochemistry and Food Processing written by Y. H. Hui and published by John Wiley & Sons. This book was released on 2008-02-15 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, lead editor Y.H. Hui has assembled over fifty acclaimed academicians and industry professionals to create this indispensable reference and text on food biochemistry and the ever-increasing development in the biotechnology of food processing. While biochemistry may be covered in a chapter or two in standard reference books on the chemistry, enzymes, or fermentation of food, and may be addressed in greater depth by commodity-specific texts (e.g., the biotechnology of meat, seafood, or cereal), books on the general coverage of food biochemistry are not so common. Food Biochemistry and Food Processing effectively fills this void. Beginning with sections on the essential principles of food biochemistry, enzymology and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Later sections address the biochemistry and processing aspects of food fermentation, microbiology, and food safety. As an invaluable reference tool or as a state-of-the-industry text, Food Biochemistry and Food Processing fully develops and explains the biochemical aspects of food processing for scientist and student alike.
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.
Book Synopsis Methods of Analysis of Food Components and Additives by : Semih Otles
Download or read book Methods of Analysis of Food Components and Additives written by Semih Otles and published by CRC Press. This book was released on 2005-04-26 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: With diet and health news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food compounds is more important than ever. This requires proper training in the application of the best methods, as well as knowledgeable efforts to improve existing methods to meet certain analytical needs. Methods of Analysis for Food Components and Additives is a concise guide to both new and established methods for the analysis of food components and additives. The book presents detailed explanations of modern methods of analysis by 32 leading scientists, many of whom personally developed or refined the techniques. They summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. Each chapter is structured to provide a description of the component or additive that can be analyzed, a simple method explanation of how it works, examples of applications, and references for more specific information. This comprehensive volume features all major classes of food components and contaminants, along with components of current interest to the nutraceutical and functional foods industries. It is an essential reference for food scientists and chemists, as well as food manufacturers and researchers interested in the many methods of food analysis.
Book Synopsis Handbook of Food Analysis: Physical characterization and nutrient analysis by : Leo M. L. Nollet
Download or read book Handbook of Food Analysis: Physical characterization and nutrient analysis written by Leo M. L. Nollet and published by CRC Press. This book was released on 2004 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.
Book Synopsis New Trends in Sample Preparation Techniques for Food Analysis by : Oscar Núñez Burcio
Download or read book New Trends in Sample Preparation Techniques for Food Analysis written by Oscar Núñez Burcio and published by Nova Publishers. This book was released on 2016 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nowadays, there is a growing need for applications in food control and safety analysis to cope with the analysis of a large number of analytes in a very complex matrix. New analytical procedures are demanding sensitivity, robustness, effectiveness and high resolution within a reduced analysis time. Most of these requirements may be met to a certain extent by the total or partial automation of the conventional analytical methods, including sample preparation or sample pre-treatment coupled on-line to an analytical system. Despite the advances in chromatographic separations and mass spectrometry techniques, sample preparation is still one of the most important parts in any analytical method development and an effective sample preparation is essential for achieving good analytical results. Obviously, ideal sample preparation methods should be fast, accurate, precise and must keep sample integrity. For this reason, and over the last years, considerable efforts have been made to develop modern approaches in sample treatment techniques that enable the reduction of the analysis time without compromising the integrity of the extraction process. The aim of this book is to discuss new trends in sample preparation techniques applied to food analysis, and it will address not only the principles of each technique, but the most relevant applications in food control and safety analysis published over the few last years.
Book Synopsis Food Policy Trends in Europe by : H Deelstra
Download or read book Food Policy Trends in Europe written by H Deelstra and published by Elsevier. This book was released on 1991-01-01 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a review of developments in food science and technology that have taken place over the years and have provided solutions to basic problems concerning the availability and quality of food. Future trends in food policy are evaluated and the impact of food regulation on trends in nutrition, techniques of safety assessment, development in analytical techniques and the use of new technologies.
Book Synopsis Analytical Methods for Food Additives by : R Wood
Download or read book Analytical Methods for Food Additives written by R Wood and published by McGraw Hill Professional. This book was released on 2004-01-15 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Of statistical parameters for sorbitan esters in foods -- E520-3, E541, E554-9, E573: Aluminium -- Methods of analysis -- Recommendations -- Summary of methods for aluminium in foods -- Summary of statistical parameters for aluminium in foods -- Performance characteristics for aluminium in milk powder -- Summary of key steps of procedures used in IUPAC sample survey -- E954: Saccharin -- Appendix: method procedure summaries -- Summary of methods for saccharin in foods -- Summary of statistical parameters for saccharin in foods -- Performance characteristics for saccharin in sweetener tablets -- Performance characteristics for saccharin in liquid sweetener -- Performance characteristics for sodium saccharin in marzipan, yogurt, orange juice, cream, cola and jam -- Performance characteristics for sodium saccharin in juice, soft drink and sweets -- Performance characteristics for sodium saccharin in juice, soft drink and dessert.
Book Synopsis Methods in Food Analysis by : Rui M. S. Cruz
Download or read book Methods in Food Analysis written by Rui M. S. Cruz and published by CRC Press. This book was released on 2016-04-19 with total page 248 pages. Available in PDF, EPUB and Kindle. 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
Book Synopsis Metabolomics in Food and Nutrition by : Bart C Weimer
Download or read book Metabolomics in Food and Nutrition written by Bart C Weimer and published by Elsevier. This book was released on 2013-10-31 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will enable greater control of food quality and also help to determine the relationship between diet and health. Metabolomics in food and nutrition provides an overview of their current and potential use in the food industry.Part one reviews equipment, methods and data interpretation in metabolomics including the use of nuclear magnetic resonance (NMR), statistical methods in metabolomics, and metabolic reconstruction databases and their application to metabolomics research. Part two explores applications of metabolomics in humans, plants and food. Chapters discuss metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications. Further chapters highlight metabolomic analysis of plants and crops, metabolomics for the safety assessment of genetically modified (GM) crops, and applications of metabolomics in food science including food composition and quality, sensory and nutritional attributes.With its distinguished editors and team of expert contributors, Metabolomics in food and nutrition is a technical resource for industrial researchers in the food and nutrition sectors interested in the potential of metabolomics methods and academics and postgraduate students working in the area. Provides an overview of the current and potential future use of metabolomics in the food industry Chapters focus on key applications and review the analytical methods used and the bioinformatics techniques involved in processing the results Discusses metabolomics in nutrition, human samples for health assessments, and current methods for the analysis of human milk oligosaccharides (HMOs) and their novel applications
