LEADER 04854nam 2201201z- 450 001 9910580217303321 005 20231214133559.0 035 $a(CKB)5690000000011914 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/87512 035 $a(EXLCZ)995690000000011914 100 $a20202207d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aApplications of Instrumental Methods for Food and Food By-Products Analysis 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (242 p.) 311 $a3-0365-4521-2 311 $a3-0365-4522-0 330 $aThe 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 610 $alycopene 610 $aoptical system 610 $acolorimeter 610 $aspectroscopy 610 $aimages 610 $aHPLC 610 $afruit gel 610 $aaeration 610 $adrying 610 $asorption isotherms 610 $aglass transition 610 $amaltodextrin 610 $araw meat cat diet 610 $aessential fatty acids 610 $afatty acids profile 610 $afatty acids distribution 610 $aoxidative stability 610 $atraditional sausages 610 $achemical composition 610 $anear infrared reflectance (NIR) spectroscopy 610 $acalibration 610 $avalidation 610 $aYarrowia lipolytica 610 $amicrobial lipids 610 $aphosphorus limitation 610 $anitrogen limitation 610 $acider 610 $adry hopping 610 $agas chromatography 610 $amass spectrometry 610 $asolid phase microextraction 610 $avolatiles 610 $aclove buds 610 $ajuniper berries 610 $alemon peels 610 $afatty acid composition 610 $aGC-MS 610 $aGC-TOF-MS 610 $acream 610 $afermentation 610 $aglass transition temperature 610 $afreeze-dried strawberries 610 $amilk and dark chocolate 610 $aMDSC 610 $aberry fruit by-products 610 $aalternative extraction methods 610 $awaste management 610 $agreen extraction 610 $aPEF-assisted extraction 610 $aultrasound-assisted extraction 610 $aedible functional oils 610 $afood identity 610 $aphytochemicals' profile 610 $agas- and liquid chromatography 610 $achemometrics 610 $ametabolomics 610 $agamma-decalactone 610 $aseparation 610 $asolvent extraction 610 $ahydrodistillation 610 $aadsorption 610 $aAmberlite XAD-4 610 $aamaranth oil 610 $aquinoa oil 610 $aDSC 610 $aRancimat 610 $apork loin 610 $asous vide 610 $aphysicochemical properties 610 $amicrobiological quality 610 $asensory quality 615 7$aResearch & information: general 615 7$aBiology, life sciences 700 $aGo?rska$b Agata$4edt$01293863 702 $aGo?rska$b Agata$4oth 906 $aBOOK 912 $a9910580217303321 996 $aApplications of Instrumental Methods for Food and Food By-Products Analysis$93022796 997 $aUNINA