Author: Sergio Caroli
Publisher: John Wiley & Sons
ISBN: 9780470140994
Category : Technology & Engineering
Languages : en
Pages : 752
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Book Description
State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innovations in instrumentation and techniques, covering: Fundamentals and method development, selected applications, and speciation analysis Applications of atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry Applications to foods of animal origin and applications to foods of vegetable origin Foreseeable developments of instrumental spectrometric techniques that can be exploited to better protect consumers' health, with a full account of the most promising trends in spectrometric instrumentation and ancillary apparatuses Applicable laws and regulations at the national and international levels This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.
Author: Miguel de la Guardia
Publisher: John Wiley & Sons
ISBN: 1118654331
Category : Technology & Engineering
Languages : en
Pages : 800
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Book Description
Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource. Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.
Author: Semih Otles
Publisher: CRC Press
ISBN: 1439815526
Category : Technology & Engineering
Languages : en
Pages : 537
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Book Description
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever. This requires proper training in the application of best methods, as well as efforts to improve existing methods to meet analytical needs. Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet these ever-increasing analytical demands. This updated edition of Methods of Analysis of Food Components and Additives covers recent advances as well as established methods in a concise guide, presenting detailed explanations of techniques for analysis of food components and additives. Written by leading scientists, many of whom personally developed or refined the techniques, this reference focuses primarily on methods of food analysis and novel analysis instruments. It provides readers with a survey of modern analytical instruments and methods for the analysis of food components, additives, and contaminants. Each chapter summarizes key findings on novel analysis methods, including the identification, speciation, and determination of components in raw materials and food products. The text describes the component or additive that can be analyzed, explains how it works, and then offers examples of applications. This reference covers selection of techniques, statistical assessments, analysis of drinking water, and rapid microbiological techniques. It also describes the application of chemical, physical, microbiological, sensorial, and instrumental novel analysis to food components and additives, including proteins, peptides, lipids, vitamins, carotenoids, chlorophylls, and food allergens, as well as genetically modified components, pesticide residues, pollutants, chemical preservatives, and radioactive components in foods. The Second Edition contains three valuable new chapters on analytical quality assurance, the analysis of carbohydrates, and natural toxins in foods, along with updates in the remaining chapters, numerous examples, and many new figures.
Author: Magdalena Jeszka-Skowron
Publisher: Springer Nature
ISBN: 303061879X
Category : Technology & Engineering
Languages : en
Pages : 380
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Book Description
Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example, vitamin E protects against oxidative stress, but it is also known for its “non-antioxidant” functions, including cell signalling and antiproliferation. Selenium compounds and indoleamins are the components of the antioxidant enzymes. Selenium makes vitamin E acquisition easier and controls its physiological functions. In taking part in enzymatic reactions and protecting the cell against free radicals, selenium shows immunomodulative, antiphlogistic, and antiviral activity. Capsaicinoids possess not only antioxidant, but also antibacterial, analgesic, weight-reducing and thermoregulation properties. Studies have also demonstrated their gastroprotective and anticancer properties. Analytical Methods in the Determination of Bioactive Compounds and Elements in Food explores both the influence of particular compounds on human health and the methods used for their determination. Chapters describe various aspects of food and plant analysis, including chromatographic and non‐chromatographic approaches as well as hyphenated techniques. Readers of this book will gain a comprehensive understanding of the important groups of bioactive compounds relevant to human health.
Author: Mohammed Kuddus
Publisher: CRC Press
ISBN: 100385723X
Category : Technology & Engineering
Languages : en
Pages : 291
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Book Description
This book is an updated reference source on food safety best practices. The chapters discuss analytical approaches to measuring food contaminants, quality control and risk assessment of food storage, food irradiation, etc. The contributors discuss how quality control and management help to establish sustainable and secure food systems globally. The book covers topics such as techniques to measure food contaminants, toxins, heavy metals and pesticide content in food. FEATURES Examines the role of food safety approaches in global food supply chains Describes various detection techniques for food contaminants and toxins Discusses the application of nanotechnology and other innovations in food safety and risk assessment Reviews the international regulations for management of food hazards Includes the hazard analysis critical control points (HACCP) principles This book is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety and their impact on human health.
Author:
Publisher: Elsevier
ISBN: 0444633928
Category : Technology & Engineering
Languages : en
Pages : 733
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Book Description
Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery. Recent advances in mass spectrometry technologies have uncovered tremendous opportunities for a range of food-related applications. However, the distinctive characteristics of food, such as the wide range of the different components and their extreme complexity present enormous challenges. This text brings together the most recent data on the topic, providing an important resource towards greater food safety and quality. - Presents critical applications for a sustainable, affordable and safe food supply - Covers emerging problems in food safety and quality with many specific examples. - Encompasses the characteristics, advantages, and limitations of mass spectrometry, and the current strategies in method development and validation - Provides the most recent data on the important topic of food safety and quality
Author: Gulzar Ahmad Nayik
Publisher: Elsevier
ISBN: 0443131767
Category : Health & Fitness
Languages : en
Pages : 409
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Book Description
Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey - its classification, composition, safety, present status, quality issues and prospects - before delving into honey adulteration and presenting various methodologies for honey analysis. Broken into fourteen chapters, this book explores physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis of honey. It also considers infrared spectroscopy, nuclear magnetic resonance, and Raman spectroscopy methods. High-performance liquid chromatography, gas chromatography and GC-MS methods are also highlighted. Written for food scientists and those working in honey industries and related fields, this book will be a welcomed resource for all who wish to play a role in mitigating honey fraud. - Contains comprehensive information on novel honey analytical techniques - Discusses the characterization of determination of honey adulteration by various novel methods - Sheds light on Nuclear magnetic resonance (NMR) spectroscopy in honey analysis - Includes applications, literature reviews, recent developments, and methods
Author: Peter Filzmoser
Publisher: Springer
ISBN: 3319964224
Category : Mathematics
Languages : en
Pages : 288
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Book Description
This book presents the statistical analysis of compositional data using the log-ratio approach. It includes a wide range of classical and robust statistical methods adapted for compositional data analysis, such as supervised and unsupervised methods like PCA, correlation analysis, classification and regression. In addition, it considers special data structures like high-dimensional compositions and compositional tables. The methodology introduced is also frequently compared to methods which ignore the specific nature of compositional data. It focuses on practical aspects of compositional data analysis rather than on detailed theoretical derivations, thus issues like graphical visualization and preprocessing (treatment of missing values, zeros, outliers and similar artifacts) form an important part of the book. Since it is primarily intended for researchers and students from applied fields like geochemistry, chemometrics, biology and natural sciences, economics, and social sciences, all the proposed methods are accompanied by worked-out examples in R using the package robCompositions.
Author: Vivek K. Singh
Publisher: John Wiley & Sons
ISBN: 1119645549
Category : Science
Languages : en
Pages : 692
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Book Description
X-Ray Fluorescence in Biological Sciences Discover a comprehensive exploration of X-ray fluorescence in chemical biology and the clinical and plant sciences In X-Ray Fluorescence in Biological Sciences: Principles, Instrumentation, and Applications, a team of accomplished researchers delivers extensive coverage of the application of X-ray fluorescence (XRF) in the biological sciences, including chemical biology, clinical science, and plant science. The book also explores recent advances in XRF imaging techniques in these fields. The authors focus on understanding and investigating the intercellular structures and metals in plant cells, with advanced discussions of recently developed micro-analytical methods, like energy dispersive X-ray fluorescence spectrometry (EDXRF), total reflection X-ray fluorescence spectrometry (TXRF), micro-proton induced X-ray emission (micro-PIXE), electron probe X-ray microanalysis (EPXMA), synchrotron-based X-ray fluorescence microscopy (SXRF, SRIXE, or micro-XRF) and secondary ion mass spectrometry (SIMS). With thorough descriptions of protocols and practical approaches, the book also includes: A thorough introduction to the historical background and fundamentals of X-ray fluorescence, as well as recent developments in X-ray fluorescence analysis Comprehensive explorations of the general properties, production, and detection of X-rays and the preparation of samples for X-ray fluorescence analysis Practical discussions of the quantification of prepared samples observed under X-ray fluorescence and the relation between precision and beam size and sample amount In-depth examinations of wavelength-dispersive X-ray fluorescence and living materials Perfect for students and researchers studying the natural and chemical sciences, medical biology, plant physiology, agriculture, and botany, X-Ray Fluorescence in Biological Sciences: Principles, Instrumentation, and Applications will also earn a place in the libraries of researchers at biotechnology companies.
Author: Fidel Toldrá
Publisher: CRC Press
ISBN: 1000342077
Category : Technology & Engineering
Languages : en
Pages : 1472
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Book Description
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.
