04854nam 2201201z- 450 991058021730332120231214133559.0(CKB)5690000000011914(oapen)https://directory.doabooks.org/handle/20.500.12854/87512(EXLCZ)99569000000001191420202207d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierApplications of Instrumental Methods for Food and Food By-Products AnalysisBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic 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.Research & information: generalbicsscBiology, life sciencesbicssclycopeneoptical systemcolorimeterspectroscopyimagesHPLCfruit gelaerationdryingsorption isothermsglass transitionmaltodextrinraw meat cat dietessential fatty acidsfatty acids profilefatty acids distributionoxidative stabilitytraditional sausageschemical compositionnear infrared reflectance (NIR) spectroscopycalibrationvalidationYarrowia lipolyticamicrobial lipidsphosphorus limitationnitrogen limitationciderdry hoppinggas chromatographymass spectrometrysolid phase microextractionvolatilesclove budsjuniper berrieslemon peelsfatty acid compositionGC-MSGC-TOF-MScreamfermentationglass transition temperaturefreeze-dried strawberriesmilk and dark chocolateMDSCberry fruit by-productsalternative extraction methodswaste managementgreen extractionPEF-assisted extractionultrasound-assisted extractionedible functional oilsfood identityphytochemicals' profilegas- and liquid chromatographychemometricsmetabolomicsgamma-decalactoneseparationsolvent extractionhydrodistillationadsorptionAmberlite XAD-4amaranth oilquinoa oilDSCRancimatpork loinsous videphysicochemical propertiesmicrobiological qualitysensory qualityResearch & information: generalBiology, life sciencesGórska Agataedt1293863Górska AgataothBOOK9910580217303321Applications of Instrumental Methods for Food and Food By-Products Analysis3022796UNINA