05166nam 2201249z- 450 991055757790332120231214132927.0(CKB)5400000000043870(oapen)https://directory.doabooks.org/handle/20.500.12854/68393(EXLCZ)99540000000004387020202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierApplication of Analytical Chemistry to Foods and Food TechnologyBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic resource (224 p.)3-03943-460-8 3-03943-461-6 The 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.HumanitiesbicsscSocial interactionbicsscsolid-liquid extractiongreen extractionRSLDEbioactive compoundsNaviglio extractorNaviglio’s principleHsian-tsaoPlatostoma palustre (Blume)headspace solid-phase microextraction (SPME)volatile componentssimultaneous distillation-extraction (SDE)amino acid profilinghydrophilic interaction chromatography (HILIC)tandem mass spectrometryTriticum species floursflour quality characteristicsnarrow-leaved oleaster fruitsnear-infrared hyperspectral imaginggeographical originconvolutional neural networkeffective wavelengthsfood colorants (synthetic, natural)food matricesinstrumental analysissample preparationmangovolatile compoundsfrequency detection (FD)order-specific magnitude estimation (OSME)odor activity valuesensory analysislead (II)ELISAmonoclonal antibody (mAb)isothiocyanobenzyl-EDTA (ITCBE)chemiluminescent enzyme immunoassay (CLEIA)meadow saffronmetabolomicsUHPLC-QTOF-mass spectrometryextraction methodsantioxidantsPressurized liquid extractionsoxhletsolvent extractiongreen analytical chemistryRosemarypoultry eggsspectinomycinlincomycinASEGC-EI/MS/MSacrylamidekobbahtransglutaminasepectinchitosan-nanoparticlescoatingsmesoporous silica nanoparticlesgrass peaHPLC-RPCurcuma longa L.curcuminoid stabilitymulti-step extractionultrasound-assisted extractionextraction kineticfunctional foodsgas chromatographyhealth effectsliquid chromatography (HPLC)mass spectrometrynutraceuticalsphytochemicalssolid-liquid extraction techniquesHumanitiesSocial interactionNaviglio Danieleedt430808Gallo MonicaedtNaviglio DanieleothGallo MonicaothBOOK9910557577903321Application of Analytical Chemistry to Foods and Food Technology3023598UNINA