Application of Analytical Chemistry to Foods and Food Technology
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...
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| Year of Publication: | 2021 |
| Language: | English |
| Physical Description: | 1 electronic resource (224 p.) |
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(CKB)5400000000043870 (oapen)https://directory.doabooks.org/handle/20.500.12854/68393 (EXLCZ)995400000000043870 |
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Naviglio, Daniele edt Application of Analytical Chemistry to Foods and Food Technology Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 1 electronic resource (224 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier Open access Unrestricted online access star 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. English Humanities bicssc Social interaction bicssc solid-liquid extraction green extraction RSLDE bioactive compounds Naviglio extractor Naviglio’s principle Hsian-tsao Platostoma palustre (Blume) headspace solid-phase microextraction (SPME) volatile components simultaneous distillation-extraction (SDE) amino acid profiling hydrophilic interaction chromatography (HILIC) tandem mass spectrometry Triticum species flours flour quality characteristics narrow-leaved oleaster fruits near-infrared hyperspectral imaging geographical origin convolutional neural network effective wavelengths food colorants (synthetic, natural) food matrices instrumental analysis sample preparation mango volatile compounds frequency detection (FD) order-specific magnitude estimation (OSME) odor activity value sensory analysis lead (II) ELISA monoclonal antibody (mAb) isothiocyanobenzyl-EDTA (ITCBE) chemiluminescent enzyme immunoassay (CLEIA) meadow saffron metabolomics UHPLC-QTOF-mass spectrometry extraction methods antioxidants Pressurized liquid extraction soxhlet solvent extraction green analytical chemistry Rosemary poultry eggs spectinomycin lincomycin ASE GC-EI/MS/MS acrylamide kobbah transglutaminase pectin chitosan-nanoparticles coatings mesoporous silica nanoparticles grass pea HPLC-RP Curcuma longa L. curcuminoid stability multi-step extraction ultrasound-assisted extraction extraction kinetic functional foods gas chromatography health effects liquid chromatography (HPLC) mass spectrometry nutraceuticals phytochemicals solid-liquid extraction techniques 3-03943-460-8 3-03943-461-6 Gallo, Monica edt Naviglio, Daniele oth Gallo, Monica oth |
| language |
English |
| format |
eBook |
| author2 |
Gallo, Monica Naviglio, Daniele Gallo, Monica |
| author_facet |
Gallo, Monica Naviglio, Daniele Gallo, Monica |
| author2_variant |
d n dn m g mg |
| author2_role |
HerausgeberIn Sonstige Sonstige |
| title |
Application of Analytical Chemistry to Foods and Food Technology |
| spellingShingle |
Application of Analytical Chemistry to Foods and Food Technology |
| title_full |
Application of Analytical Chemistry to Foods and Food Technology |
| title_fullStr |
Application of Analytical Chemistry to Foods and Food Technology |
| title_full_unstemmed |
Application of Analytical Chemistry to Foods and Food Technology |
| title_auth |
Application of Analytical Chemistry to Foods and Food Technology |
| title_new |
Application of Analytical Chemistry to Foods and Food Technology |
| title_sort |
application of analytical chemistry to foods and food technology |
| publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
| publishDate |
2021 |
| physical |
1 electronic resource (224 p.) |
| isbn |
3-03943-460-8 3-03943-461-6 |
| illustrated |
Not Illustrated |
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(CKB)5400000000043870 (oapen)https://directory.doabooks.org/handle/20.500.12854/68393 (EXLCZ)995400000000043870 |
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Application of Analytical Chemistry to Foods and Food Technology |
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