Chemometrics in Food Chemistry

The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results. Another area where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instruments etc.

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  • Author : Anonim
  • Publisher : Newnes
  • Pages : 512 pages
  • ISBN : 0444595295
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKChemometrics in Food Chemistry

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Anonim
  • Publisher : Newnes
  • Release : 08 June 2013
GET THIS BOOKChemometrics in Food Chemistry

The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Anna de Juan,Sílvia Mas
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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The term multivariate curve resolution (MCR) designates a family of methods devoted to solving the mixture analysis problem in multicomponent samples. MCR provides the qualitative and quantitative contribution (profile) of each of the compounds in a sample from the sole information of the raw experimental data acquired. Food analysis is about knowing the qualitative and quantitative composition of foodstuffs and, hence, MCR fits very well in this scenario. Typical problems related to food analysis that can be solved by MCR

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Lucia Bertacchini,Marina Cocchi,Mario Li Vigni,Andrea Marchetti,Elisa Salvatore,Simona Sighinolfi,Michele Silvestri,Caterina Durante
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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In the last decades, mankind has become totally aware about the importance of food quality: nowadays authentication and traceability are words of general use. Food authentication verifies how much a food is in accordance with its label description and law and it could be considered a further guarantee for the quality and safety of a foodstuff. The traceability of food could be considered an essential element in ensuring safety and high quality of food. The synergistic use of instrumental analytical

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Frank Westad,Marta Bevilacqua,Federico Marini
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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In this chapter, a survey of the theory behind the main chemometric methods used for multivariate calibration is presented. Ordinary least squares, multiple linear regression, principal component regression, partial least squares regression and principal covariate regression are discussed in detail. Tools for model diagnostics and model interpretation are presented, together with strategies for variable selection.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Riccardo Leardi
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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In this chapter, some of the most commonly used designs (e.g. Full Factorial, Plackett–Burman, Central Composite, Doehlert, D-Optimal, qualitative variables at more than two levels, mixture) will be presented. It will be shown how it is often possible to obtain them by hand, without using any software. How to compute the coefficients of the model and their significance will also be shown. The different designs will be illustrated and commented by means of real examples.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Francesco Savorani,Morten Arendt Rasmussen,Åsmund Rinnan,Søren Balling Engelsen
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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In classical empirical research a model requires that the number of variables must be less than the number of observations, but developments in chemometrics and modern analytical platforms have pushed people beyond the classical model. Typical “omics” data sets will include 100–1000 samples and often more than 10,000 variables and the advantage of using chemometrics to large data structures is the ability to efficiently deal with collinear data sets with many more variables than samples. However, the trend with ever more variables

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Ivana Stanimirova,Michał Daszykowski,Beata Walczak
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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In this chapter, foundations of robust statistics are introduced, including classic and robust estimators as well as their statistical properties (breakdown point, efficiency, influence function and equivariance property). Then, some robust methods that have gained popularity in recent years are presented. The major benefit of using robust methods stems from the fact that they help providing stable estimates for data containing outliers (food samples that have considerably different compositions in comparison with the majority of samples). Regardless of reasons for

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Alberta Tomassini,Giorgio Capuani,Maurizio Delfini,Alfredo Miccheli
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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In this chapter, we report the NMR-based metabolomic approach in food analysis and display its more instructive applications in quality control in order to illustrate the set of problems related to the peculiar data source, the potentiality, and the development features of main interest for chemometricians in this field.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Marta Bevilacqua,Remo Bucci,Andrea D. Magrì,Antonio L. Magrì,Riccardo Nescatelli,Federico Marini
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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This chapter describes the basic theory about classification, starting from a general description of the different approaches to classification and then illustrating in detail the principal methods which are used in the framework of assessment of food quality. Examples of application of the methods to different data sets are also provided.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : José Manuel Amigo,Idoia Martí,Aoife Gowen
  • Publisher : Elsevier Inc. Chapters
  • Release : 08 June 2013
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Computer vision systems have become typical tools of increasing importance to control manufacturing processes and product quality in a non-destructive manner in food industrial processing. During the past several years, we have heard about how hyperspectral imaging, joined with chemometrics, could offer a set of possibilities that may help to increase the control of the final quality assessment in production lines. This chapter will not review the main applications of HSI and chemometrics for food quality assessment, since this has

Chemical Analysis of Food

Chemical Analysis of Food
  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Release : 09 May 2021
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"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,

Chemometrics in Spectroscopy

Chemometrics in Spectroscopy
  • Author : Howard Mark,Jerry Workman, Jr.
  • Publisher : Academic Press
  • Release : 13 July 2018
GET THIS BOOKChemometrics in Spectroscopy

Chemometrics in Spectroscopy, Second Edition, provides the reader with the methodology crucial to apply chemometrics to real world data. It allows scientists using spectroscopic instruments to find explanations and solutions to their problems when they are confronted with unexpected and unexplained results. Unlike other books on these topics, it explains the root causes of the phenomena that lead to these results. While books on NIR spectroscopy sometimes cover basic chemometrics, they do not mention many of the advanced topics this

Chemometrics Applications and Research

Chemometrics Applications and Research
  • Author : Andrew G. Mercader,Pablo R. Duchowicz,P. M. Sivakumar
  • Publisher : CRC Press
  • Release : 30 March 2016
GET THIS BOOKChemometrics Applications and Research

This important new book provides innovative material, including peer-reviewed chapters and survey articles on new applied research and development, in the scientifically important field of QSAR in medicinal chemistry. QSAR is a growing field because available computing power is continuously increasing, QSAR’s potential is enormous, limited only by the quantity and quality of the available experimental input, which are also continuously improving. The number of possible structures for the design of new organic compounds is difficult to imagine, and

Chemometrics

Chemometrics
  • Author : Matthias Otto
  • Publisher : John Wiley & Sons
  • Release : 30 September 2016
GET THIS BOOKChemometrics

The third edition of this long-selling introductory textbook and ready reference covers all pertinent topics, from basic statistics via modeling and databases right up to the latest regulatory issues. The experienced and internationally recognized author, Matthias Otto, introduces the statistical-mathematical evaluation of chemical measurements, especially analytical ones, going on to provide a modern approach to signal processing, designing and optimizing experiments, pattern recognition and classification, as well as modeling simple and nonlinear relationships. Analytical databases are equally covered as are