Author: Da-Wen Sun Publisher: Academic Press ISBN: 0128142650 Category : Medical Languages : en Pages : 808
Book Description
Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. - Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication - Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area - Provides pixel level visualization techniques needed for fast and effective food sample testing - Contains two new chapters on Imaging Spectroscopic Techniques
Author: Yolanda Pico Publisher: Academic Press ISBN: 0123848636 Category : Technology & Engineering Languages : en Pages : 813
Book Description
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
Author: Anol Bhattacherjee Publisher: CreateSpace ISBN: 9781475146127 Category : Science Languages : en Pages : 156
Book Description
This book is designed to introduce doctoral and graduate students to the process of conducting scientific research in the social sciences, business, education, public health, and related disciplines. It is a one-stop, comprehensive, and compact source for foundational concepts in behavioral research, and can serve as a stand-alone text or as a supplement to research readings in any doctoral seminar or research methods class. This book is currently used as a research text at universities on six continents and will shortly be available in nine different languages.
Author: Charis M. Galanakis Publisher: Academic Press ISBN: 0128231556 Category : Medical Languages : en Pages : 408
Book Description
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
Author: Ann M. Coulston Publisher: Academic Press ISBN: 0128029471 Category : Health & Fitness Languages : en Pages : 1075
Book Description
Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease. In its fourth edition, this text continues the tradition of incorporating new discoveries and methods related to this important area of research Generating and analyzing data that summarize dietary intake and its association with disease are valuable tasks in treating disease and developing disease prevention strategies. Well-founded medical nutrition therapies can minimize disease development and related complications. Providing scientifically sound, creative, and effective nutrition interventions is both challenging and rewarding. - Two new chapters on metabolomics and translational research, which have come to be used in nutrition research in recent years. The new areas of study are discussed with the perspective that the application of the scientific method is by definition an evolutionary process. - A new chapter on Genetics and Diabetes which reviews the latest research on causal genetic variants and biological mechanisms responsible for the disease, and explores potential interactions with environmental factors such as diet and lifestyle. - Includes all major "omics" – the exposome, metabolomics, genomics, and the gut microbiome. - Expands the microbiota portions to reflect complexity of diet on gut microbial ecology, metabolism and health
Author: John W. Creswell Publisher: SAGE ISBN: 1452226105 Category : Reference Languages : en Pages : 305
Book Description
The bestseller that pioneered the comparison of qualitative, quantitative, and mixed methods research design continues in its Fourth Edition to help students and researchers prepare their plan or proposal for a scholarly journal article, dissertation or thesis.
Author: Anilkumar G. Gaonkar Publisher: Elsevier ISBN: 0080528945 Category : Technology & Engineering Languages : en Pages : 465
Book Description
Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods.The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included.This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.
Author: David Kilcast Publisher: Elsevier ISBN: 0857098853 Category : Technology & Engineering Languages : en Pages : 664
Book Description
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sensory quality reviews the range and use of instrumental methods for measuring sensory quality.After an introductory chapter, part one goes on to explore the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity. Part two reviews advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas chromatography-olfactometry (GC-O), electronic noses and tongues for in vivo food flavour measurement, and non-destructive methods for food texture assessment. Further chapters highlight in-mouth measurement of food quality and emerging flavour analysis methods for food authentication. Finally, chapters in part three focus on the instrumental assessment of the sensory quality of particular foods and beverages including meat, poultry and fish, baked goods, dry crisp products, dairy products, and fruit and vegetables. The instrumental assessment of the sensory quality of wine, beer, and juices is also discussed.Instrumental assessment of food sensory quality is a comprehensive technical resource for quality managers and research and development personnel in the food industry and researchers in academia interested in instrumental food quality measurement. - Reviews the range and use of instrumental methods for measuring sensory quality - Explores the principles and practice of the assessment and analysis of food appearance, flavour, texture and viscosity - Reviews advances in methods for instrumental assessment of food sensory quality
Author: Da-Wen Sun
Author: Yolanda Pico
Author: Anol Bhattacherjee
Author: Charis M. Galanakis
Author: Ann M. Coulston
Author: John W. Creswell
Author: Linda Van Horn
Author: Anilkumar G. Gaonkar
Author: 
Author: David Kilcast