Chemical 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 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

Produk Detail:

  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Pages : 812 pages
  • ISBN : 0123848636
  • Rating : 4/5 from 1 reviews
CLICK HERE TO GET THIS BOOKChemical Analysis of Food Techniques and Applications

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

Chemical Analysis of Food

Chemical Analysis of Food
  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Release : 15 August 2022
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,

The Chemical Analysis Of Foods

The Chemical Analysis Of Foods
  • Author : Edward Cox Henry
  • Publisher : Hassell Street Press
  • Release : 09 September 2021
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

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,

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,

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

Handbook of Food Analytical Chemistry, Volume 1

Handbook of Food Analytical Chemistry, Volume 1
  • Author : Ronald E. Wrolstad,Terry E. Acree,Eric A. Decker,Michael H. Penner,David S. Reid,Steven J. Schwartz,Charles F. Shoemaker,Denise M. Smith,Peter Sporns
  • Publisher : John Wiley & Sons
  • Release : 02 September 2005
GET THIS BOOKHandbook of Food Analytical Chemistry, Volume 1

Emphasizing effective, state-of-the art methodology and written byrecognized experts in the field, the Handbook of Food AnalyticalChemistry is an indispensable reference for food scientists andtechnologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written byrecognized experts in the field * Includes detailed instructions with annotated advisory comments,key references with annotation, time considerations and anticipatedresults

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

Handbook of Food Analysis - Two Volume Set

Handbook of Food Analysis - Two Volume Set
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 10 June 2015
GET THIS BOOKHandbook of Food Analysis - Two Volume Set

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
  • Author : Michael Zeece
  • Publisher : Academic Press
  • Release : 30 January 2020
GET THIS BOOKIntroduction to the Chemistry of Food

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter

Application of Analytical Chemistry to Foods and Food Technology

Application of Analytical Chemistry to Foods and Food Technology
  • Author : Daniele Naviglio,Monica Gallo
  • Publisher : MDPI
  • Release : 22 February 2021
GET THIS BOOKApplication of Analytical Chemistry to Foods and Food Technology

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

Innovative Food Analysis

Innovative Food Analysis
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 29 November 2020
GET THIS BOOKInnovative Food Analysis

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