Chemical Analysis of Food

"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, andon 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 andelectrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--

Produk Detail:

  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Pages : 798 pages
  • ISBN : 0123848628
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKChemical Analysis of Food

Chemical Analysis of Food

Chemical Analysis of Food
  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Release : 16 May 2021
GET THIS BOOKChemical Analysis of Food

"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,

Chemical Analysis of Food: Techniques and Applications

Chemical Analysis of Food: Techniques and Applications
  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Release : 01 September 2012
GET THIS BOOKChemical Analysis of Food: Techniques and Applications

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

Food Analysis

Food Analysis
  • Author : Suzanne Nielsen
  • Publisher : Springer Science & Business Media
  • Release : 30 April 2003
GET THIS BOOKFood Analysis

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

Chemical Analysis of Antibiotic Residues in Food

Chemical Analysis of Antibiotic Residues in Food
  • Author : Jian Wang,James D. MacNeil,Jack F. Kay
  • Publisher : John Wiley & Sons
  • Release : 29 November 2011
GET THIS BOOKChemical Analysis of Antibiotic Residues in Food

An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk. Chemical Analysis of Antibiotic Residues in Food is a single-source reference for readers interested in the development of analytical methods for analyzing antibiotic residues in food. It covers themes that include quality

The Chemical Analysis of Foods

The Chemical Analysis of Foods
  • Author : Edward Cox Henry
  • Publisher : Franklin Classics Trade Press
  • Release : 10 November 2018
GET THIS BOOKThe Chemical Analysis of Foods

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to

Analytical Chemistry of Foods

Analytical Chemistry of Foods
  • Author : C.S. James
  • Publisher : Springer Science & Business Media
  • Release : 01 December 2013
GET THIS BOOKAnalytical Chemistry of Foods

Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws,

Analysis of Food Constituents

Analysis of Food Constituents
  • Author : J.-L. Multon
  • Publisher : John Wiley & Sons
  • Release : 28 March 1997
GET THIS BOOKAnalysis of Food Constituents

In this fourth and last volume of the series the presentation of methods and techniques for the analysis of foods, nutrients, antinutritional factors and contaminants in foods, is concisely described and referenced. This book will be a convenient source of information on the chemical analysis of food components for the manufacture, marketing and labelling of food products. It will help facilitate a better understanding for marketing goods globally. Food manufacturers, scientists, and technicians now have a valuable reference on the

Food Analysis Laboratory Manual

Food Analysis Laboratory Manual
  • Author : S. Suzanne Nielsen
  • Publisher : Springer Science & Business Media
  • Release : 20 March 2010
GET THIS BOOKFood Analysis Laboratory Manual

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure,

The Chemical Analysis of Foods

The Chemical Analysis of Foods
  • Author : Henry Edward Cox,David Pearson
  • Publisher : Unknown Publisher
  • Release : 16 May 1962
GET THIS BOOKThe Chemical Analysis of Foods

CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; Phosphate-H; "Filth" Test - 3. GENERAL METHODS - Trace Elements; Preservatives; Antioxidants; Colouring Matters - 4. SUGAR AND PRESERVES - Sugars; Syrup; Liquid Glucose; Honey; Jams; Marmalade; Fruit Curd; Mincemeat - 5. CEREALS AND STARCH PRODUCTS - Starches; Cereals; Flour; Bread; Cake; Custard and Blancmange Powders - 6. BAKING POWDERS; EGGS; SALAD CREAM - 7. FRUIT AND

Methods in Food Analysis: Physical, Chemical, and Instrumental Methods of Analysis

Methods in Food Analysis: Physical, Chemical, and Instrumental Methods of Analysis
  • Author : Maynard Alexander Joslyn
  • Publisher : Unknown Publisher
  • Release : 16 May 1970
GET THIS BOOKMethods in Food Analysis: Physical, Chemical, and Instrumental Methods of Analysis

Statistical methods, sampling, and errors in analysis; Preparation of samples for analysis, storage and preservation of samples; expression of results; Moisture content and total solids; Ash content and ashing procedures; Extraction methods and separation processes; Densimetric methods; Refractometric methods; Polarimetry and saccharimetry; Colorimetry and spectrophotometry; Potentiometric and related methods; pH and buffer capacity; Viscosity, consistency, and texture. Conductivity measurements and gas analysis; Acidimetry; Alcoholometry; Monosaccharides; Oligosaccharides; Starch and dextrin; Pectin; The determination of total organic nitrogen; The analytical chemistry of