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dc.contributor.editorGórska, Agata
dc.date.accessioned2022-07-06T11:53:47Z
dc.date.available2022-07-06T11:53:47Z
dc.date.issued2022
dc.identifierONIX_20220706_9783036545219_107
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/87512
dc.description.abstractThe analysis of food and food by-products is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but also for supporting the investigation of new food products and technologies. The continuous development of methodology and access to modern research equipment enable detailed research on the composition, structure, physicochemical properties, thermal characteristics, and stability of food products and, recently, also byproducts of the food industry, which are potentially a source of bioactive compounds and currently present little commercial value and are mostly disposed of as an industrial waste. It is imperative to identify the properties and potential applications of food by-products, which would fit in with current trends in circular ecology. Taking the aforementioned reasons into account, it is important to present procedures and instrumental analytical techniques and methods commonly used to analyze food and food processing byproducts and to discuss their application in food research to detect and characterize specific food components of significance to food science and technology, such as lipids, proteins, and carbohydrates.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.otherlycopene
dc.subject.otheroptical system
dc.subject.othercolorimeter
dc.subject.otherspectroscopy
dc.subject.otherimages
dc.subject.otherHPLC
dc.subject.otherfruit gel
dc.subject.otheraeration
dc.subject.otherdrying
dc.subject.othersorption isotherms
dc.subject.otherglass transition
dc.subject.othermaltodextrin
dc.subject.otherraw meat cat diet
dc.subject.otheressential fatty acids
dc.subject.otherfatty acids profile
dc.subject.otherfatty acids distribution
dc.subject.otheroxidative stability
dc.subject.othertraditional sausages
dc.subject.otherchemical composition
dc.subject.othernear infrared reflectance (NIR) spectroscopy
dc.subject.othercalibration
dc.subject.othervalidation
dc.subject.otherYarrowia lipolytica
dc.subject.othermicrobial lipids
dc.subject.otherphosphorus limitation
dc.subject.othernitrogen limitation
dc.subject.othercider
dc.subject.otherdry hopping
dc.subject.othergas chromatography
dc.subject.othermass spectrometry
dc.subject.othersolid phase microextraction
dc.subject.othervolatiles
dc.subject.otherclove buds
dc.subject.otherjuniper berries
dc.subject.otherlemon peels
dc.subject.otherfatty acid composition
dc.subject.otherGC–MS
dc.subject.otherGC–TOF–MS
dc.subject.othercream
dc.subject.otherfermentation
dc.subject.otherglass transition temperature
dc.subject.otherfreeze-dried strawberries
dc.subject.othermilk and dark chocolate
dc.subject.otherMDSC
dc.subject.otherberry fruit by-products
dc.subject.otheralternative extraction methods
dc.subject.otherwaste management
dc.subject.othergreen extraction
dc.subject.otherPEF-assisted extraction
dc.subject.otherultrasound-assisted extraction
dc.subject.otheredible functional oils
dc.subject.otherfood identity
dc.subject.otherphytochemicals’ profile
dc.subject.othergas- and liquid chromatography
dc.subject.otherchemometrics
dc.subject.othermetabolomics
dc.subject.othergamma-decalactone
dc.subject.otherseparation
dc.subject.othersolvent extraction
dc.subject.otherhydrodistillation
dc.subject.otheradsorption
dc.subject.otherAmberlite XAD-4
dc.subject.otheramaranth oil
dc.subject.otherquinoa oil
dc.subject.otherDSC
dc.subject.otherRancimat
dc.subject.otherpork loin
dc.subject.othersous vide
dc.subject.otherphysicochemical properties
dc.subject.othermicrobiological quality
dc.subject.othersensory quality
dc.subject.othern/a
dc.titleApplications of Instrumental Methods for Food and Food By-Products Analysis
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-4522-6
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036545219
oapen.relation.isbn9783036545226
oapen.pages242
oapen.place.publicationBasel


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