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dc.contributor.editorNaviglio, Daniele
dc.contributor.editorGallo, Monica
dc.date.accessioned2021-05-01T15:08:48Z
dc.date.available2021-05-01T15:08:48Z
dc.date.issued2021
dc.identifierONIX_20210501_9783039434602_139
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/68393
dc.description.abstractThe 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.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::H Humanities
dc.subject.classificationbic Book Industry Communication::J Society & social sciences::JF Society & culture: general::JFF Social issues & processes::JFFP Social interaction
dc.subject.othersolid-liquid extraction
dc.subject.othergreen extraction
dc.subject.otherRSLDE
dc.subject.otherbioactive compounds
dc.subject.otherNaviglio extractor
dc.subject.otherNaviglio’s principle
dc.subject.otherHsian-tsao
dc.subject.otherPlatostoma palustre (Blume)
dc.subject.otherheadspace solid-phase microextraction (SPME)
dc.subject.othervolatile components
dc.subject.othersimultaneous distillation-extraction (SDE)
dc.subject.otheramino acid profiling
dc.subject.otherhydrophilic interaction chromatography (HILIC)
dc.subject.othertandem mass spectrometry
dc.subject.otherTriticum species flours
dc.subject.otherflour quality characteristics
dc.subject.othernarrow-leaved oleaster fruits
dc.subject.othernear-infrared hyperspectral imaging
dc.subject.othergeographical origin
dc.subject.otherconvolutional neural network
dc.subject.othereffective wavelengths
dc.subject.otherfood colorants (synthetic, natural)
dc.subject.otherfood matrices
dc.subject.otherinstrumental analysis
dc.subject.othersample preparation
dc.subject.othermango
dc.subject.othervolatile compounds
dc.subject.otherfrequency detection (FD)
dc.subject.otherorder-specific magnitude estimation (OSME)
dc.subject.otherodor activity value
dc.subject.othersensory analysis
dc.subject.otherlead (II)
dc.subject.otherELISA
dc.subject.othermonoclonal antibody (mAb)
dc.subject.otherisothiocyanobenzyl-EDTA (ITCBE)
dc.subject.otherchemiluminescent enzyme immunoassay (CLEIA)
dc.subject.othermeadow saffron
dc.subject.othermetabolomics
dc.subject.otherUHPLC-QTOF-mass spectrometry
dc.subject.otherextraction methods
dc.subject.otherantioxidants
dc.subject.otherPressurized liquid extraction
dc.subject.othersoxhlet
dc.subject.othersolvent extraction
dc.subject.othergreen analytical chemistry
dc.subject.otherRosemary
dc.subject.otherpoultry eggs
dc.subject.otherspectinomycin
dc.subject.otherlincomycin
dc.subject.otherASE
dc.subject.otherGC-EI/MS/MS
dc.subject.otheracrylamide
dc.subject.otherkobbah
dc.subject.othertransglutaminase
dc.subject.otherpectin
dc.subject.otherchitosan-nanoparticles
dc.subject.othercoatings
dc.subject.othermesoporous silica nanoparticles
dc.subject.othergrass pea
dc.subject.otherHPLC-RP
dc.subject.otherCurcuma longa L.
dc.subject.othercurcuminoid stability
dc.subject.othermulti-step extraction
dc.subject.otherultrasound-assisted extraction
dc.subject.otherextraction kinetic
dc.subject.otherfunctional foods
dc.subject.othergas chromatography
dc.subject.otherhealth effects
dc.subject.otherliquid chromatography (HPLC)
dc.subject.othermass spectrometry
dc.subject.othernutraceuticals
dc.subject.otherphytochemicals
dc.subject.othersolid-liquid extraction techniques
dc.titleApplication of Analytical Chemistry to Foods and Food Technology
dc.typebook
oapen.identifier.doi10.3390/books978-3-03943-461-9
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783039434602
oapen.relation.isbn9783039434619
oapen.pages224
oapen.place.publicationBasel, Switzerland


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