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Books in Chemical analysis of food

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    • High Oleic Oils

      • 1st Edition
      • November 25, 2021
      • Frank J. Flider
      • English
      • Paperback
        9 7 8 0 1 2 8 2 2 9 1 2 5
      • eBook
        9 7 8 0 1 2 8 2 2 9 1 3 2
      High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in various food and nonfood uses. As a category, high oleic oils are highly stable, but like other fats and oils, there are differences in the composition and applications of the various types of high oleic oils. Their compositions allow for the production of a range of frying oils, increased shelf-life foods, functional shortenings and hard fats, and even industrial products not easily produced with nonhigh oleic oils. Information and know-how on these applications and advantages has been in high demand and short supply until now.Based on extensive commercial experience, seminars and presentations, Editor Frank Flider has identified common customer questions, needs and concerns about high oleic oils, and addresses them in this single comprehensive volume outlining development, composition, and utilization of high oleic oils. Through the individual expertise of a highly qualified team of contributing authors, this book outlines the development, composition, and utilization of these oils, making it of value to a wide range of readers, including the research and development industry and academic researchers.

    • Analysis of Pesticide in Tea

      • 1st Edition
      • August 18, 2018
      • Guo-Fang Pang
      • English
      • Hardback
        9 7 8 0 1 2 8 1 2 7 2 7 8
      • eBook
        9 7 8 0 1 2 8 1 2 7 2 8 5
      Analysis of Pesticide in Tea: Chromatography-Mass Spectrometry Methodology is a comprehensive book, providing serial, rapid, high-throughput analytical methods for determining more than 600 pesticides in tea. There are increasing numbers of strict limit standards for pesticide residues in edible agricultural products in countries all over the world. The threshold for pesticide residues in tea is high for international trade. At present, 17 countries and international organizations have stipulated MRL levels for over 800 pesticide residues in tea. All methods described in this book are validated by an independent, U.S.-based organization (AOAC International), and all indexes have satisfied AOAC International's criteria. China has a history of 5000 years in growing tea and is a large tea producer with 80 million people involved in tea growing. China exports tea to over 100 countries worldwide, enjoying a high reputation for quality and variety.

    • Handbook of Advanced Chromatography /Mass Spectrometry Techniques

      • 1st Edition
      • September 7, 2017
      • Michal Holcapek + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 1 7 3 2 3
      • eBook
        9 7 8 0 1 2 8 1 1 7 3 3 0
      Handbook of Advanced Chromatography /Mass Spectrometry Techniques is a compendium of new and advanced analytical techniques that have been developed in recent years for analysis of all types of molecules in a variety of complex matrices, from foods to fuel to pharmaceuticals and more. Focusing on areas that are becoming widely used or growing rapidly, this is a comprehensive volume that describes both theoretical and practical aspects of advanced methods for analysis. Written by authors who have published the foundational works in the field, the chapters have an emphasis on lipids, but reach a broader audience by including advanced analytical techniques applied to a variety of fields. Handbook of Advanced Chromatography / Mass Spectrometry Techniques is the ideal reference for those just entering the analytical fields covered, but also for those experienced analysts who want a combination of an overview of the techniques plus specific and pragmatic details not often covered in journal reports. The authors provide, in one source, a synthesis of knowledge that is scattered across a multitude of literature articles. The combination of pragmatic hints and tips with theoretical concepts and demonstrated applications provides both breadth and depth to produce a valuable and enduring reference manual. It is well suited for advanced analytical instrumentation students as well as for analysts seeking additional knowledge or a deeper understanding of familiar techniques.

    • Applications of NMR Spectroscopy: Volume 1

      • 1st Edition
      • November 23, 2015
      • Atta-ur Rahman + 1 more
      • English
      • Paperback
        9 7 8 1 6 0 8 0 5 9 6 3 8
      • eBook
        9 7 8 1 6 0 8 0 5 9 6 2 1
      Applications of NMR Spectroscopy, Volume 1, originally published by Bentham and now distributed by Elsevier, presents the latest developments in the field of NMR spectroscopy, including the analysis of edible oils and lipid content in foods, the role of NMR spectroscopy in the human metabolomics and the diagnosis of autism-related disorders, protein-protein interactions, and NMR spectroscopy of chiral molecules. The fully illustrated chapters contain comprehensive references to the recent literature. The applications presented cover a wide range of the field, such as drug development, medical imaging and diagnostics, food science, mining, petrochemical, process control, materials science, and chemical engineering, making this resource a multi-disciplinary reference with broad applications. The content is ideal for readers who are seeking reviews and updates, as it consolidates scientific articles of a diverse nature into a single volume. Sections are organized based on disciplines, such as food science and medical diagnostics. Each chapter is written by eminent experts in the field.

    • Food Protected Designation of Origin

      • 1st Edition
      • Volume 60
      • June 11, 2013
      • English
      • Hardback
        9 7 8 0 4 4 4 5 9 5 6 2 1
      • eBook
        9 7 8 0 4 4 4 5 9 5 7 2 0
      Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect the names of regional foods, such as wines, cheeses, hams, sausages and olives, so that only foods that genuinely originate in a particular region are allowed to be identified as such. The economic value of these regional foods, as well as the increased interest from consumers and the food industry about the traceability and origin of food, mean that it has become necessary to establish methods for PDO and PGI authentication based on the specific characteristics and chemical markers of these kinds of products. This book offers a complete guide of the methods available to authenticate food PDO, beginning with an explanation of the analytical and chemometric methods available for PDO authentication, before looking at the main foods covered, PGI labels and the social and legal framework for food PGIs. It will be of interest to people engaged in the fields of food production, commercialization and consumption, as well as policymakers and control laboratories.

    • New Analytical Approaches for Verifying the Origin of Food

      • 1st Edition
      • July 31, 2013
      • Paul Brereton
      • English
      • Paperback
        9 7 8 0 0 8 1 0 1 5 5 2 0
      • Hardback
        9 7 8 0 8 5 7 0 9 2 7 4 8
      • eBook
        9 7 8 0 8 5 7 0 9 7 5 9 0
      Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews new analytical methods in this area together with applications to key commodities.Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine.New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity.

    • TOF-MS within Food and Environmental Analysis

      • 1st Edition
      • Volume 58
      • August 1, 2012
      • Amadeo Rodriguez Fernandez-Alba
      • English
      • Hardback
        9 7 8 0 4 4 4 5 3 8 1 0 9
      • eBook
        9 7 8 0 4 4 4 5 3 8 1 1 6
      New developments in mass spectrometry have allowed routine identification and lowered limits of detection at levels only imagined a decade ago. Thousands of contaminants and residues in the food supply and the environment are now being reported. Between 2005 and 2010, more than 5,000 publications covering TOF-MS and environmental and food analysis were published, showing the importance of the technique in these applications. This book covers the basic principles of method development in GC- and LC-TOF-MS as well as the main operational parameters related to TOF-MS. The second part focuses on the relevant environmental applications, including quality control aspects as well as data collection. The third part is devoted to relevant applications in food analysis, including validation procedures for screening analysis as well as relevant databases.

    • Chemical Analysis of Food: Techniques and Applications

      • 1st Edition
      • July 18, 2012
      • Yolanda Pico
      • English
      • Paperback
        9 7 8 0 1 2 8 1 0 1 3 6 0
      • Hardback
        9 7 8 0 1 2 3 8 4 8 6 2 8
      • eBook
        9 7 8 0 1 2 3 8 4 8 6 3 5
      Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.

    • Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industries

      • 1st Edition
      • October 28, 2010
      • Syed S. H. Rizvi
      • English
      • Hardback
        9 7 8 1 8 4 5 6 9 6 4 5 0
      • Paperback
        9 7 8 0 0 8 1 0 1 4 8 4 4
      • eBook
        9 7 8 0 8 5 7 0 9 0 7 5 1
      Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes.

    • Food Contaminants and Residue Analysis

      • 1st Edition
      • Volume 51
      • July 28, 2008
      • Yolanda Picó
      • English
      • Hardback
        9 7 8 0 4 4 4 5 3 0 1 9 6
      • eBook
        9 7 8 0 0 8 0 9 3 1 9 2 0
      Food Contaminants and Residue Analysis treats different aspects of the analysis of contaminants and residues in food and highlights some current concerns facing this field. The content is initiated by an overview on food safety, the objectives and importance of determining contaminants and residues in food, and the problems and challenges associated to these analyses. This is followed by full details of relevant EU and USA regulations. Topics, such as conventional chromatographic methods, accommodating cleanup, and preparing substances for further instrumental analysis, are encompassed with new analytical techniques that have been developed, significantly, over the past few years, like solid phase microextraction, liquid chromatography-mass spectrometry, immunoassays, and biosensors. A wide range of toxic contaminants and residues, from pesticides to mycotoxins or dioxins are examined, including polychlorinated biphenyls, polycyclic aromatic hydrocarbons, N-nitrosamines, heterocyclic amines, acrylamide, semicarbazide, phthalates and food packing migrating substances. This book can be a practical resource that offers ideas on how to choose the most effective techniques for determining these compounds as well as on how to solve problems or to provide relevant information. Logically structured and with numerous examples, Food Contaminants and Residue Analysis will be valuable a reference and training guide for postgraduate students, as well as a practical tool for a wide range of experts: biologists, biochemists, microbiologists, food chemists, toxicologists, chemists, agronomists, hygienists, and everybody who needs to use the analytical techniques for evaluating food safety.