Chemometrics in Food Chemistry

Chemometrics in Food Chemistry

Author:

Publisher: Newnes

ISBN: 9780444595294

Category: Science

Page: 512

View: 490

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The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results. Another area where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instruments etc.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry

Author: Federico Marini

Publisher: Elsevier Inc. Chapters

ISBN: 9780128083222

Category: Science

Page: 512

View: 159

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The chapter describes the motivation behind the book and introduces the role of chemometrics in food quality control and authentication. A brief description of the structure of the monograph is also provided.

Data Fusion Methodology and Applications

Data Fusion Methodology and Applications

Author: Marina Cocchi

Publisher: Elsevier

ISBN: 9780444639851

Category: Science

Page: 396

View: 672

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Data Fusion Methodology and Applications explores the data-driven discovery paradigm in science and the need to handle large amounts of diverse data. Drivers of this change include the increased availability and accessibility of hyphenated analytical platforms, imaging techniques, the explosion of omics data, and the development of information technology. As data-driven research deals with an inductive attitude that aims to extract information and build models capable of inferring the underlying phenomena from the data itself, this book explores the challenges and methodologies used to integrate data from multiple sources, analytical platforms, different modalities, and varying timescales. Presents the first comprehensive textbook on data fusion, focusing on all aspects of data-driven discovery Includes comprehensible, theoretical chapters written for large and diverse audiences Provides a wealth of selected application to the topics included

Mathematical and Statistical Methods in Food Science and Technology

Mathematical and Statistical Methods in Food Science and Technology

Author: Daniel Granato

Publisher: John Wiley & Sons

ISBN: 9781118434536

Category: Technology & Engineering

Page: 536

View: 148

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Mathematical and Statistical Approaches in Food Science andTechnology offers an accessible guide to applyingstatistical and mathematical technologies in the food science fieldwhilst also addressing the theoretical foundations. Using clearexamples and case-studies by way of practical illustration, thebook is more than just a theoretical guide for non-statisticians,and may therefore be used by scientists, students and food industryprofessionals at different levels and with varying degrees ofstatistical skill.

Fingerprinting Techniques in Food Authentication and Traceability

Fingerprinting Techniques in Food Authentication and Traceability

Author: K. S. Siddiqi

Publisher: CRC Press

ISBN: 9781351998673

Category: Science

Page: 432

View: 290

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There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Systems to trace food or feed products through specified stages of production, processing, and distribution play a key role in assuring food safety. Analytical techniques that enable the provenance of food to be determined provide an independent means of verifying traceability systems and also help to prove product authenticity, to combat fraudulent practices and to control adulteration, which are important issues for economic, religious, or cultural reasons. Proof of provenance has become an important topic in the context of food safety, food quality, and consumer protection in accordance with national legislation and international standards and guidelines.

Quality Control in the Beverage Industry

Quality Control in the Beverage Industry

Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

ISBN: 9780128166826

Category: Technology & Engineering

Page: 594

View: 704

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Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques. Provides tools to assess and measure sulfites in beverages using different instrumental techniques Presents the application of nanotechnology for the improvement of beverages, including taste, structure and overall quality Includes analytical procedures for measuring and controlling quality

Chemical Analysis of Food

Chemical Analysis of Food

Author: Yolanda Pico

Publisher: Academic Press

ISBN: 9780128132678

Category: Science

Page: 916

View: 820

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Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition

Who’s Who in Food Chemistry

Who’s Who in Food Chemistry

Author: Reto Battaglia

Publisher: Springer Science & Business Media

ISBN: 9783642565335

Category: Technology & Engineering

Page: 173

View: 533

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The 2nd completely revised edition of the directory Who's Who in Food Chemistry - Europe comprises carefully checked and evaluated information on more than 750 European food scientists, including complete addresses, telephone and fax numbers, fields of expertise, research topics as well as consulting activities. Private, governmental and official laboratories for food control are also included. Exhaustive indexes allow easy access to all entries. The increasing demand for internationally approved professionals in all fields of food science makes this volume an invaluable source of information for the food industry, R + D institutions, consultants, private laboratories and university departments seeking for cooperation and service partners or consultancy.

Advances in Food Authenticity Testing

Advances in Food Authenticity Testing

Author: Gerard Downey

Publisher: Woodhead Publishing

ISBN: 9780081002339

Category: Technology & Engineering

Page: 798

View: 488

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Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field. Covers a topic that is of great importance to both the food industry and the governmental agencies tasked with verifying the safety and authenticity of food products Presents a wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes Highlights specific examples of the use of the emerging techniques and testing strategies for various foods