Author: Morris Boris Jacobs
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 1000

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Book Description

Author: Yolanda Pico
Publisher: Academic Press
ISBN: 0123848636
Category : Technology & Engineering
Languages : en
Pages : 813

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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: Morris B. Jacobs
Publisher:
ISBN:
Category :
Languages : en
Pages : 537

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Book Description

Author: S. Suzanne Nielsen
Publisher: Springer Science & Business Media
ISBN: 1441914633
Category : Technology & Engineering
Languages : en
Pages : 150

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Book Description
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, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

Author: Daniele Naviglio
Publisher: MDPI
ISBN: 3039434608
Category : Science
Languages : en
Pages : 224

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Book Description
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 and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.

Author: Ronald S. Kirk
Publisher: Addison-Wesley Longman Limited
ISBN: 9780582409101
Category : Technology & Engineering
Languages : en
Pages : 708

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Book Description
This is a completely revised and updated edition of a reference book, including considerably more information on the composition of foods and contaminants. It covers new developments in NIR Spectroscopy, HPLC and legal requirements which have to be met by scientists worldwide.

Author: Morris Boris Jacobs
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 938

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Book Description

Author: J.-L. Multon
Publisher: John Wiley & Sons
ISBN: 9780471189664
Category : Science
Languages : en
Pages : 530

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Book Description
Ob Analyse eines Nahrungsmittelbestandteils, Interpretation von Meßwerten oder Risikoabschätzung - dieses vierbändige Nachschlagewerk für die Praxis, dessen letzter Band jetzt vorliegt, läßt keine wichtige Frage offen. Mit umfassender Bibliographie.

Author: Vural Gokmen
Publisher: Academic Press
ISBN: 0128028750
Category : Technology & Engineering
Languages : en
Pages : 551

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Book Description
Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science. As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science. - Provides latest information on acrylamide in various foods (bakery products, fried potato products, coffee, battered products, water, table olives, etc.) - Explores acrylamide in the food chain in the context of harm, such as acrylamide and cancer, neuropathology of acrylamide, maternal acrylamide and effects on offspring and its toxic effects in tissues - Touches on a variety of subjects, including acrylamide, high heated foods, dietary acrylamide, acrylamide formation, N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), acrylamide removal, L-asparaginase, and acrylamide determination - Presents recent analytical methodologies for acrylamide determination, including liquid chromatographic tandem mass spectrometry and gas chromatography-mass spectrometry

Author: C.S. James
Publisher: Springer Science & Business Media
ISBN: 1461521653
Category : Technology & Engineering
Languages : en
Pages : 180

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Book Description
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, introduced over the course of the ensuing century by various countries and organisations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specifIc food products, specifIc ingredients and specifIc uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colourings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavour and texture quality attributes. This book outlines the range oftechniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.