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Rapid Antibody Based Technologies In Food Analysis
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Book Synopsis Rapid Antibody-based Technologies in Food Analysis by : Richard O'Kennedy
Download or read book Rapid Antibody-based Technologies in Food Analysis written by Richard O'Kennedy and published by Royal Society of Chemistry. This book was released on 2019-06-19 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: There are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety. This book provides a description of antibody-based technologies used in food analysis. It focuses on key applications, outlining the approaches used, their advantages and limitations, and describes future areas for development. Chapters are written by experts in the field, critically examining each of the currently used methodologies and highlighting new evolving technologies, such as lab-on-chip and microfluidics-based devices and biosensors. Case studies demonstrating the utility of each of the methods described are included. Important introductory chapters cover sample preparation for analysis and statistical sampling necessary for quality control for verification of results. An overview chapter highlighting major analytical issues and areas that have specific requirements, e.g. food authentication, is provided. Researchers and scientists in the field who have to acquire, verify and use technologies for food analysis, food producers and processors, food safety and testing laboratories, and government agencies will all find this a useful addition to their library.
Book Synopsis Bio- and Nano-sensing Technologies for Food Processing and Packaging by : Ashutosh Kumar Shukla
Download or read book Bio- and Nano-sensing Technologies for Food Processing and Packaging written by Ashutosh Kumar Shukla and published by Royal Society of Chemistry. This book was released on 2022-10-19 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt: The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role to play in this, and sensing technologies have attracted the attention of the scientific community in view of increasing environmental and societal concerns. This edited volume presents a collection of ten chapters discussing the current trends of bio- and nano-sensing technologies for processing and packaging of food items. Starting with an overview chapter which introduces the field, the book goes on to discuss novel applications related to preservation, authenticity and safety of foods. Intelligent food packaging and nano-based sensing are covered, and the book finishes with a look towards the pros and cons of how this will revolutionise sensing throughout the food sector. It will be of benefit to scientists and practising professionals conducting research in the areas of food processing, contamination and food safety, and academic researchers and graduate students studying food technology or food engineering.
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.
Book Synopsis Molecular Diagnostics: Promises and Possibilities by : Mousumi Debnath
Download or read book Molecular Diagnostics: Promises and Possibilities written by Mousumi Debnath and published by Springer Science & Business Media. This book was released on 2010-01-29 with total page 527 pages. Available in PDF, EPUB and Kindle. Book excerpt: A rapid development in diverse areas of molecular biology and genetic engineering resulted in emergence of variety of tools. These tools are not only applicable to basic researches being carried out world over, but also exploited for precise detection of abnormal conditions in plants, animals and human body. Although a basic researcher is well versed with few techniques used by him/her in the laboratory, they may not be well acquainted with methodologies, which can be used to work out some of their own research problems. The picture is more blurred when the molecular diagnostic tools are to be used by physicians, scientists and technicians working in diagnostic laboratories in hospitals, industry and academic institutions. Since many of them are not trained in basics of these methods, they come across several gray areas in understanding of these tools. The accurate application of molecular diagnostic tools demands in depth understanding of the methodology for precise detection of the abnormal condition of living body. To meet the requirements of a good book on molecular diagnostics of students, physicians, scientists working in agricultural, veterinary, medical and pharmaceutical sciences, it needs to expose the reader lucidly to: Give basic science behind commonly used tools in diagnostics Expose the readers to detailed applications of these tools and Make them aware the availability of such diagnostic tools The book will attract additional audience of pathologists, medical microbiologists, pharmaceutical sciences, agricultural scientists and veterinary doctors if the following topics are incorporated at appropriate places in Unit II or separately as a part of Unit-III in the book. Molecular diagnosis of diseases in agricultural crops Molecular diagnosis of veterinary diseases. Molecular epidemiology, which helps to differentiate various epidemic strains and sources of disease outbreaks. Even in different units of the same hospital, the infections could be by different strains of the same species and the information becomes valuable for infection control strategies. Drug resistance is a growing problem for bacterial, fungal and parasitic microbes and the molecular biology tools can help to detect the drug resistance genes without the cultivation and in vitro sensitivity testing. Molecular diagnostics offers faster help in the selection of the proper antibiotic for the treatment of tuberculosis, which is a major problem of the in the developing world. The conventional culture and drug sensitivity testing of tuberculosis bacilli is laborious and time consuming, whereas molecular diagnosis offers rapid drug resistant gene detection even from direct clinical samples. The same approach for HIV, malaria and many more diseases needs to be considered. Molecular diagnostics in the detection of diseases during foetal life is an upcoming area in the foetal medicine in case of genetic abnormalities and infectious like TORCH complex etc. The book will be equally useful to students, scientists and professionals working in the field of molecular diagnostics.
Book Synopsis Food Digestion and Absorption by : C Anandharamakrishnan
Download or read book Food Digestion and Absorption written by C Anandharamakrishnan and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size. Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.
Book Synopsis Sensory Evaluation and Consumer Acceptance of New Food Products by : Ana Isabel de Almeida Costa
Download or read book Sensory Evaluation and Consumer Acceptance of New Food Products written by Ana Isabel de Almeida Costa and published by Royal Society of Chemistry. This book was released on 2024-08-14 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace. Many new products fail due to lack of consumer interest. Answers to what causes this and what can be done about it are complex and remain unclear. This wide-ranging reference collates important information about all aspects of this in one volume for the first time. It provides comprehensive, state-of-art coverage of essential concepts, methods and applications related to the study of consumer evaluation, acceptance and adoption of new foods and beverages. Combining knowledge and expertise from multiple disciplines that study food sensory evaluation and consumer behaviour, it covers advanced methods including analytical, instrumental and human characterization of flavour, aspects of food processing and special research applications of knowledge and methods related to consumers’ evaluation of new food products. Researchers and professionals working in food science and chemistry are sure to find this an interesting read.
Author :Valdir Florêncio da Veiga, Jr Publisher :Royal Society of Chemistry ISBN 13 :1839160659 Total Pages :166 pages Book Rating :4.8/5 (391 download)
Book Synopsis Chemistry and Nutritional Effects of Capsicum by : Valdir Florêncio da Veiga, Jr
Download or read book Chemistry and Nutritional Effects of Capsicum written by Valdir Florêncio da Veiga, Jr and published by Royal Society of Chemistry. This book was released on 2022-11-28 with total page 166 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devices and medicines. Providing a comprehensive overview of the great popularization and socioeconomic importance of Capsicum, this book includes a holistic description of the properties of Capsicum and how this correlates with the chemical profile. Several of their specialized metabolites, such as capsaicinoids and carotenoids, are in fact responsible for peppers characterization as a functional food as they provide pungency, deterrent properties and outstanding biological activities such as antioxidant, anti-inflammatory, antimutagenic and chemopreventive. This book shows the big picture behind peppers featuring as functional foods using a biochemistry background to elucidate how the chemical composition of this genus can affect its unique bioactivity and sensorial characteristics. In addition, the state-of-art regarding Capsicum exploitation is also emphasized. Intended for all types of audiences, it is a resource for those curious about peppers pungency, for graduate students aiming to improve their skills and professional who need to update their knowledge regarding peppers chemistry and pharmacology.
Book Synopsis Handbook of Cheese Chemistry by : Michael H. Tunick
Download or read book Handbook of Cheese Chemistry written by Michael H. Tunick and published by Royal Society of Chemistry. This book was released on 2023-07-28 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.
Book Synopsis Dietary Supplements with Antioxidant Activity by : Cesarettin Alasalvar
Download or read book Dietary Supplements with Antioxidant Activity written by Cesarettin Alasalvar and published by Royal Society of Chemistry. This book was released on 2023-06-09 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe. With proper diet and natural dietary antioxidant supplements, these diseases can be prevented by up to 40% according to the British Nutrition Foundation. This book provides a comprehensive overview of the literature on the health benefits of natural dietary antioxidant supplements. It presents state-of-the-art research and information as well as the global regulations, labelling, and health claims of natural dietary antioxidant supplements. Written by expert authors, the wealth of research is arranged by disease type rather than by supplement type making it much more useful to the reader. Filling a gap in the literature, the book is aimed at researchers and professionals working in food chemistry, nutrition, and health benefits.
Download or read book Edible Fungi written by Dejan Stojković and published by Royal Society of Chemistry. This book was released on 2022-11-23 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thousands of organisms fall under the umbrella of fungal species, many with unique properties; some innocuous, some useful and some harmful. This book covers the chemical composition and nutraceutical and pharmaceutical properties of edible fungi. It provides updates, future trends and perspectives on edible fungi, their nutritional properties, chemical features and different biological activities ascribed to them. Linking their functional use with different food products, it details the many health related properties of edible fungi. Phenolic acids, fatty acids, macromolecules, and different terpenes and steroids are presented as compounds with health improving properties. The book also discusses current technologies for mushroom cultivation and cultural use of mushrooms around the globe. Intended for food scientists and technologists, this book offers insights into current research and developments on edible fungi and will stimulate additional research in this area. It could also be considered as a supplementary text for courses such as applied or medical mycology.
Book Synopsis Biogenic Amines in Food by : Bahruddin Saad
Download or read book Biogenic Amines in Food written by Bahruddin Saad and published by Royal Society of Chemistry. This book was released on 2019-11-12 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity. This book provides comprehensive background information on biogenic amines and their occurrence in various foods and drinks such as fermented and non-fermented sausages and fish products, cheeses, vegetables and beverages, e.g. beer, cider and wine. It gives a detailed description of both the established analytical methods and the emerging technologies for the analysis of them. As the first book on the detection of biogenic amines in all types of food, it provides help to get a better understanding of the risks associated with biogenic amines and how to avoid them. It serves as an excellent and up-to-date reference for food scientists, food chemists and food safety professionals.
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 202 pages. Available in PDF, EPUB and Kindle. 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.
Book Synopsis Food Digestion and Absorption: Its Role in Food Product Development by : S. Priyanka
Download or read book Food Digestion and Absorption: Its Role in Food Product Development written by S. Priyanka and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.
Book Synopsis Flavour and Consumer Perception of Food Proteins by : Changqi Liu
Download or read book Flavour and Consumer Perception of Food Proteins written by Changqi Liu and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Development of Trans-free Lipid Systems and their Use in Food Products by : Jorge F Toro-Vazquez
Download or read book Development of Trans-free Lipid Systems and their Use in Food Products written by Jorge F Toro-Vazquez and published by Royal Society of Chemistry. This book was released on 2022-02-07 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products. This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field.
Book Synopsis Food Proteins and Peptides by : Chibuike C Udenigwe
Download or read book Food Proteins and Peptides written by Chibuike C Udenigwe and published by Royal Society of Chemistry. This book was released on 2021-06-03 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.
Book Synopsis Flavour and Consumer Perception of Food Proteins by : Jing Zhao
Download or read book Flavour and Consumer Perception of Food Proteins written by Jing Zhao and published by Royal Society of Chemistry. This book was released on 2023-11-29 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer. Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins. There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.
