Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics write by Ioannis K. Karabagias. This book was released on 2020-12-23. Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics available in PDF, EPUB and Kindle. Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.
Advances of Spectrometric Techniques in Food Analysis and Authentication
Advances of Spectrometric Techniques in Food Analysis and Authentication - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Advances of Spectrometric Techniques in Food Analysis and Authentication write by Daniel Cozzolino. This book was released on 2023-02-17. Advances of Spectrometric Techniques in Food Analysis and Authentication available in PDF, EPUB and Kindle. The reprint provides an overview of recent applications of both chemometrics and spectrometric techniques to target current issues associated with food authenticity, traceability, as well as modern approaches on the analysis of food ingredients and products.
Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics
Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics write by Ioannis K. Karabagias. This book was released on 2020. Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics available in PDF, EPUB and Kindle. Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product's composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.
Advances in Noninvasive Food Analysis
Advances in Noninvasive Food Analysis - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Advances in Noninvasive Food Analysis write by Muhammad Kashif Iqbal Khan. This book was released on 2019-10-16. Advances in Noninvasive Food Analysis available in PDF, EPUB and Kindle. To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)
Advanced Spectroscopic Techniques for Food Quality
Advanced Spectroscopic Techniques for Food Quality - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Advanced Spectroscopic Techniques for Food Quality write by Ashutosh Kumar Shukla. This book was released on 2022-05-20. Advanced Spectroscopic Techniques for Food Quality available in PDF, EPUB and Kindle. This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.
