Applications of Instrumental Methods for Food and Food By-Products Analysis
The analysis of food and food by-products is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but al...
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Górska, Agata edt Applications of Instrumental Methods for Food and Food By-Products Analysis Basel MDPI - Multidisciplinary Digital Publishing Institute 2022 1 electronic resource (242 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Open access Unrestricted online access star The analysis of food and food by-products is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but also for supporting the investigation of new food products and technologies. The continuous development of methodology and access to modern research equipment enable detailed research on the composition, structure, physicochemical properties, thermal characteristics, and stability of food products and, recently, also byproducts of the food industry, which are potentially a source of bioactive compounds and currently present little commercial value and are mostly disposed of as an industrial waste. It is imperative to identify the properties and potential applications of food by-products, which would fit in with current trends in circular ecology. Taking the aforementioned reasons into account, it is important to present procedures and instrumental analytical techniques and methods commonly used to analyze food and food processing byproducts and to discuss their application in food research to detect and characterize specific food components of significance to food science and technology, such as lipids, proteins, and carbohydrates. English Research & information: general bicssc Biology, life sciences bicssc lycopene optical system colorimeter spectroscopy images HPLC fruit gel aeration drying sorption isotherms glass transition maltodextrin raw meat cat diet essential fatty acids fatty acids profile fatty acids distribution oxidative stability traditional sausages chemical composition near infrared reflectance (NIR) spectroscopy calibration validation Yarrowia lipolytica microbial lipids phosphorus limitation nitrogen limitation cider dry hopping gas chromatography mass spectrometry solid phase microextraction volatiles clove buds juniper berries lemon peels fatty acid composition GC-MS GC-TOF-MS cream fermentation glass transition temperature freeze-dried strawberries milk and dark chocolate MDSC berry fruit by-products alternative extraction methods waste management green extraction PEF-assisted extraction ultrasound-assisted extraction edible functional oils food identity phytochemicals' profile gas- and liquid chromatography chemometrics metabolomics gamma-decalactone separation solvent extraction hydrodistillation adsorption Amberlite XAD-4 amaranth oil quinoa oil DSC Rancimat pork loin sous vide physicochemical properties microbiological quality sensory quality 3-0365-4521-2 3-0365-4522-0 Górska, Agata oth |
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English |
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Górska, Agata |
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Górska, Agata |
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title |
Applications of Instrumental Methods for Food and Food By-Products Analysis |
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Applications of Instrumental Methods for Food and Food By-Products Analysis |
title_full |
Applications of Instrumental Methods for Food and Food By-Products Analysis |
title_fullStr |
Applications of Instrumental Methods for Food and Food By-Products Analysis |
title_full_unstemmed |
Applications of Instrumental Methods for Food and Food By-Products Analysis |
title_auth |
Applications of Instrumental Methods for Food and Food By-Products Analysis |
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Applications of Instrumental Methods for Food and Food By-Products Analysis |
title_sort |
applications of instrumental methods for food and food by-products analysis |
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MDPI - Multidisciplinary Digital Publishing Institute |
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2022 |
physical |
1 electronic resource (242 p.) |
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3-0365-4521-2 3-0365-4522-0 |
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Not Illustrated |
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AT gorskaagata applicationsofinstrumentalmethodsforfoodandfoodbyproductsanalysis |
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(CKB)5690000000011914 (oapen)https://directory.doabooks.org/handle/20.500.12854/87512 (EXLCZ)995690000000011914 |
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Applications of Instrumental Methods for Food and Food By-Products Analysis |
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