Application of Analytical Chemistry to Foods and Food Technology

• Autore: Naviglio Daniele
• Pubblicazione: Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
• Descrizione fisica: 1 online resource (224 p.)
• Soggetto topico: Humanities; Social interaction
• Soggetto non controllato: acrylamide; amino acid profiling; antioxidants; ASE; bioactive compounds; chemiluminescent enzyme immunoassay (CLEIA); chitosan-nanoparticles; coatings; convolutional neural network; Curcuma longa L.; curcuminoid stability; effective wavelengths; ELISA; extraction kinetic; extraction methods; flour quality characteristics; food colorants (synthetic, natural); food matrices; frequency detection (FD); functional foods; gas chromatography; GC-EI/MS/MS; geographical origin; grass pea; green analytical chemistry; green extraction; headspace solid-phase microextraction (SPME); health effects; HPLC-RP; Hsian-tsao; hydrophilic interaction chromatography (HILIC); instrumental analysis; isothiocyanobenzyl-EDTA (ITCBE); kobbah; lead (II); lincomycin; liquid chromatography (HPLC); mango; mass spectrometry; meadow saffron; mesoporous silica nanoparticles; metabolomics; monoclonal antibody (mAb); multi-step extraction; narrow-leaved oleaster fruits; Naviglio extractor; Naviglio's principle; near-infrared hyperspectral imaging; nutraceuticals; odor activity value; order-specific magnitude estimation (OSME); pectin; phytochemicals; Platostoma palustre (Blume); poultry eggs; Pressurized liquid extraction; Rosemary; RSLDE; sample preparation; sensory analysis; simultaneous distillation-extraction (SDE); solid-liquid extraction; solid-liquid extraction techniques; solvent extraction; soxhlet; spectinomycin; tandem mass spectrometry; transglutaminase; Triticum species flours; UHPLC-QTOF-mass spectrometry; ultrasound-assisted extraction; volatile components; volatile compounds
• Persona (resp. second.): GalloMonica; NaviglioDaniele
• Sommario/riassunto: 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.
• Titolo autorizzato: Application of Analytical Chemistry to Foods and Food Technology
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910557577903321
• Lo trovi qui: Univ. Federico II