Advances in Food Analysis

Open Access

Advances in Food Analysis

This Topical Collection of Molecules provides the most recent advancements and trends within the framework of food analysis, confirming the growing public, academic, and industrial interest in this field. The articles broach topics related to sample preparation, separation science, spectroscopic tec...

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Gentili, Alessandra
Fanali, Chiara
Year of Publication:2019
Language:English
Physical Description:1 electronic resource (488 p.)
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id 993547932604498
ctrlnum (CKB)4100000010106250
(oapen)https://directory.doabooks.org/handle/20.500.12854/40274
(EXLCZ)994100000010106250
collection bib_alma
record_format marc
spelling Gentili, Alessandra auth
Advances in Food Analysis
MDPI - Multidisciplinary Digital Publishing Institute 2019
1 electronic resource (488 p.)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Open access Unrestricted online access star
This Topical Collection of Molecules provides the most recent advancements and trends within the framework of food analysis, confirming the growing public, academic, and industrial interest in this field. The articles broach topics related to sample preparation, separation science, spectroscopic techniques, sensors and biosensors, as well as investigations dealing with the characterization of macronutrients, micronutrients, and other biomolecules. It offers the latest updates regarding alternative food sources (e.g., algae), functional foods, effects of processing, chiral or achiral bioactive compounds, contaminants, and every topic related to food science that is appealing to readers. Nowadays, the increasing awareness of the close relation among diet, health, and social development is stimulating demands for high levels of quality and safety in agro-food production, as well as new studies to fill gaps in the actual body of knowledge about food composition. For these reasons, modern research in food science and human nutrition is moving from classical methodologies to advanced instrumental platforms for comprehensive characterization. Nondestructive spectroscopic and imaging technologies are also proposed for food process monitoring and quality control in real time.
English
high resolution mass spectrometry
multiple reaction monitoring (MRM)
PAT detection
?13C-IRMS
thiamphenicol
phospholipids
HRMS
chemometrics
Box–Behnken design
ultra-fast liquid chromatography (UFLC)–TripleTOF MS
review
chiral stationary phases
blends
validation
microwave-assisted hydrodistillation
carbohydrates
antioxidant
chiral
quality control
fruit juice
modified electrode
extraction techniques
food composition
nitrite detection
HPLC fingerprint
milk
hops extracts
real-time quantitative PCR
apple juice
Q-Orbitrap
myrtle
phylogeny
fermentation
aptamers
antibiotics
flavor profile
carotenoids
polyelectrolyte composite film
hydrodistillation
food quality
amino acids
bottle aging
flavokavains
qualitative and quantitative PCR
high-throughput sequencing technology
mass fragmentation
fruit jams
ASE
walnut varieties
anti-inflammatory
Pol gene
systematic evolution of ligands by exponential enrichment
enantiomers
agro-biodiversity
florfenicol
cuprous oxide nanoparticles
geographical origin
HPLC
sunset yellow
poultry eggs
adulteration
dimerization
Lactarius deliciosus
Scenedesmus
HPLC–QTOF–MS/MS
ultrasound-assisted extraction
food
UPLC-FLD
hard clams
NMR
confirmatory method
cyclic voltammetry
1H-NMR
molecular identification
bioactive compounds
immature honey
chemical composition
differential pulse voltammetry
kavalactones
Polygonatum cyrtonema
oligosaccharides
Chia seed oil
kiwifruit (Actinidia chinensis)
biogenic amines
supercritical fluid extraction
rosé wines
spectrum-effect relationship
DNA barcode
saccharides
bifunctional polymer arms
single-laboratory validation
lipid-lowering effect
microalgae
essential oil
polarity
food process control
food authentication
Meretrix lyrata
anthocyanins
molecular species of phospholipid
microwave-assisted extraction
principal component analysis (PCA)
fat-soluble vitamins
Croatian wines
mass spectra
1H NMR
carbamates
Marynka strain
IMS
Myrtus communis L.
clenbuterol
mycotoxin
closures
Piper methysticum (kava)
liquid chromatography mass spectrometry
florfenicol amine
polyunsaturated fatty acid
white wines
second-derivative linear sweep voltammetry
gold nanoparticles biosensor
chemometric analysis
multi-physicochemical parameters
antihyperglycemic
antioxidants
phenolic compounds
enhanced product ion (EPI)
steaming
fatty acids composition
reduced graphene oxide
Tricholoma matsutake
PLS
phenolic acids
Sojae semen praeparatum (SSP)
muscle
Myrtus communis
pesticide residues
quercetin
collagen peptide
conversion
DNA extraction
fatty acids
isomerization
lipid classes
natural mature honey
milk powder
fructose
molecular weight
UHPLC-UV
food adulteration
metabolites
food safety
acidity
food security
impedimetric aptasensor
?-blockers
screen-printed interface
3-03921-742-9
Fanali, Chiara auth
language English
format eBook
author Gentili, Alessandra
spellingShingle Gentili, Alessandra
Advances in Food Analysis
author_facet Gentili, Alessandra
Fanali, Chiara
author_variant a g ag
author2 Fanali, Chiara
author2_variant c f cf
author_sort Gentili, Alessandra
title Advances in Food Analysis
title_full Advances in Food Analysis
title_fullStr Advances in Food Analysis
title_full_unstemmed Advances in Food Analysis
title_auth Advances in Food Analysis
title_new Advances in Food Analysis
title_sort advances in food analysis
publisher MDPI - Multidisciplinary Digital Publishing Institute
publishDate 2019
physical 1 electronic resource (488 p.)
isbn 3-03921-743-7
3-03921-742-9
illustrated Not Illustrated
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status_str n
ids_txt_mv (CKB)4100000010106250
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(EXLCZ)994100000010106250
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is_hierarchy_title Advances in Food Analysis
author2_original_writing_str_mv noLinkedField
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