01087nam0 22002771i 450 UON0010253520231205102559.59120020107d1969 |0itac50 baaraENGSA|||| 1||||ˆal-‰Maghanim al-mutabah fi ma'alim tabahM.B. Ya'cub al-Fayruzabadiedited by Hamad al-Jasseral-RiadDar al-Yamamah1969623 p.25 cmArabia SauditaStoriaUONC010680FISARiyadhUONL001900ARS IVARABIA SAUDITA - STORIAAFAYRUZABADIM. B. Ya'cubUONV065739664700JASSERHamad : alUONV065740Dar al-YamamahUONV260946650ITSOL20250530RICASIBA - SISTEMA BIBLIOTECARIO DI ATENEOUONSIUON00102535SIBA - SISTEMA BIBLIOTECARIO DI ATENEOSI ARS IV 026 SI SA 2536 5 026 Maghanim al-mutabah fi ma'alim tabah1310716UNIOR04891nam 2201225z- 450 991058021730332120220706(CKB)5690000000011914(oapen)https://directory.doabooks.org/handle/20.500.12854/87512(oapen)doab87512(EXLCZ)99569000000001191420202207d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierApplications of Instrumental Methods for Food and Food By-Products AnalysisBaselMDPI - Multidisciplinary Digital Publishing Institute20221 online resource (242 p.)3-0365-4521-2 3-0365-4522-0 The 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.Biology, life sciencesbicsscResearch & information: generalbicsscadsorptionaerationalternative extraction methodsamaranth oilAmberlite XAD-4berry fruit by-productscalibrationchemical compositionchemometricsciderclove budscolorimetercreamdry hoppingdryingDSCedible functional oilsessential fatty acidsfatty acid compositionfatty acids distributionfatty acids profilefermentationfood identityfreeze-dried strawberriesfruit gelgamma-decalactonegas chromatographygas- and liquid chromatographyGC-MSGC-TOF-MSglass transitionglass transition temperaturegreen extractionHPLChydrodistillationimagesjuniper berrieslemon peelslycopenemaltodextrinmass spectrometryMDSCmetabolomicsmicrobial lipidsmicrobiological qualitymilk and dark chocolaten/anear infrared reflectance (NIR) spectroscopynitrogen limitationoptical systemoxidative stabilityPEF-assisted extractionphosphorus limitationphysicochemical propertiesphytochemicals' profilepork loinquinoa oilRancimatraw meat cat dietsensory qualityseparationsolid phase microextractionsolvent extractionsorption isothermssous videspectroscopytraditional sausagesultrasound-assisted extractionvalidationvolatileswaste managementYarrowia lipolyticaBiology, life sciencesResearch & information: generalGórska Agataedt1293863Górska AgataothBOOK9910580217303321Applications of Instrumental Methods for Food and Food By-Products Analysis3022796UNINA