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1. |
Record Nr. |
UNINA9911061864303321 |
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Autore |
Szefer Piotr |
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Titolo |
Chemometrics in Food Control Based on Elemental Analysis / / by Piotr Szefer |
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Pubbl/distr/stampa |
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Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2026 |
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ISBN |
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Edizione |
[1st ed. 2026.] |
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Descrizione fisica |
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1 online resource (687 pages) |
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Collana |
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Chemistry and Materials Science Series |
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Disciplina |
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Soggetti |
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Food - Analysis |
Chemistry |
Analytical chemistry |
Food Chemistry |
Food Analysis |
Bioanalytical Chemistry |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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CHAPTER 1. Key Issues Constituting the Book Content -- CHAPTER 2. Meat and its Products -- CHAPTER 3. Fish Flesh -- CHAPTER 4.Seafood (Molluscs and Crustaceans) -- CHAPTER 5. Milk and Dairy Products -- CHAPTER 6. Honey and its Products -- CHAPTER 7. Cereal and its Products -- CHAPTER 8. Olive Oils and Oilseeds -- CHAPTER 9. Vegetables, Legume Seeds and Spices -- CHAPTER 10. Mushrooms -- CHAPTER 11. Fruits and their Products -- CHAPTER 12. Tea and its Infusion -- CHAPTER 13. Coffee and its Infusion -- CHAPTER 14. Cocoa, Sugar and their Products -- CHAPTER 15. Mineral and Drinking Water -- CHAPTER 16. Wine and other Alcoholic Beverages. |
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Sommario/riassunto |
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This book presents an overview of chemometric assessments of analytical dataset in order to determine the authenticity/adulteration of food, animal and plant origin, including meat, fish, seafood, milk and dairy products, honey, cereals and grains, olive oils and oilseeds, vegetables, mushrooms, fruits, tea, coffee, cocoa, sugar, mineral and drinking water, and wines and other alcoholic beverages. The text uses modern analytical methods/techniques coupled with appropriate chemometric tools to demonstrate that chemometrics is a necessary |
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and powerful tool for food analysis and its control. Another main concern is traceability, i.e. the possibility of verifying the geographical, animal/botanical and/or productive origin of a foodstuff; hence the use of chemometric techniques is not only recommended but essential. Since the food is characterized by a complex matrix, the strategy to study its elemental profile should be multivariate. The reported data are extensively tabulated and graphically presented. This book is useful for food chemists, quality control professionals, nutrition and public health educators, analytical chemists, food manufacturers, environmental scientists and students, and practicing professions in food chemistry and food safety. |
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