00817nam0-22002771i-450-99000466151040332119990530000466151FED01000466151(Aleph)000466151FED0100046615119990530g19--9999km-y0itay50------baitay-------001yyCLASSICI greci e latinicollana diretta da Vittore Pisani e Mario UntersteinerMilanoIstituto editoriale italiano19v.23 cmPisani,Vittore<1899-1989>Untersteiner,Mario<1899-1981>ITUNINARICAUNIMARCBK990004661510403321FCL 899 (1...)vedi schedoneFLFBCFLFBCCLASSICI greci e latini553081UNINA05181nam 2201261z- 450 991055757790332120210501(CKB)5400000000043870(oapen)https://directory.doabooks.org/handle/20.500.12854/68393(oapen)doab68393(EXLCZ)99540000000004387020202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierApplication of Analytical Chemistry to Foods and Food TechnologyBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online 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 interactionbicsscacrylamideamino acid profilingantioxidantsASEbioactive compoundschemiluminescent enzyme immunoassay (CLEIA)chitosan-nanoparticlescoatingsconvolutional neural networkCurcuma longa L.curcuminoid stabilityeffective wavelengthsELISAextraction kineticextraction methodsflour quality characteristicsfood colorants (synthetic, natural)food matricesfrequency detection (FD)functional foodsgas chromatographyGC-EI/MS/MSgeographical origingrass peagreen analytical chemistrygreen extractionheadspace solid-phase microextraction (SPME)health effectsHPLC-RPHsian-tsaohydrophilic interaction chromatography (HILIC)instrumental analysisisothiocyanobenzyl-EDTA (ITCBE)kobbahlead (II)lincomycinliquid chromatography (HPLC)mangomass spectrometrymeadow saffronmesoporous silica nanoparticlesmetabolomicsmonoclonal antibody (mAb)multi-step extractionnarrow-leaved oleaster fruitsNaviglio extractorNaviglio's principlenear-infrared hyperspectral imagingnutraceuticalsodor activity valueorder-specific magnitude estimation (OSME)pectinphytochemicalsPlatostoma palustre (Blume)poultry eggsPressurized liquid extractionRosemaryRSLDEsample preparationsensory analysissimultaneous distillation-extraction (SDE)solid-liquid extractionsolid-liquid extraction techniquessolvent extractionsoxhletspectinomycintandem mass spectrometrytransglutaminaseTriticum species floursUHPLC-QTOF-mass spectrometryultrasound-assisted extractionvolatile componentsvolatile compoundsHumanitiesSocial interactionNaviglio Danieleedt430808Gallo MonicaedtNaviglio DanieleothGallo MonicaothBOOK9910557577903321Application of Analytical Chemistry to Foods and Food Technology3023598UNINA