Download or read book Green Chemistry in Food Analysis written by Shahid Ul Islam and published by Elsevier. This book was released on 2023-12-07 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Chemistry in Food Analysis: Conventional and Emerging Approaches provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis. The book compiles and discusses the advantages and limitations of sample preparation techniques that are relevant to green chemistry, addresses the latest developments in green spectroscopic and chromatographic techniques for food analysis, identifies and proposes solutions for the development of new strategies to solve real problems, and provides systematic and comprehensive coverage of emerging green materials, analytical technologies, and their applications in food analysis. Specific chapters are devoted to artificial intelligence, microfluidics and nanotechnology. The book's final section covers applications of these methods for the detection of allergens, dyes, pathogens and mycotoxins. - Provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis - Covers recent developments in the use of clean, rapid and non-invasive spectroscopic and chromatographic approaches in analytical food analysis - Introduces new green materials such as solvents, adsorbents and sensors that are transforming food analysis - Addresses cutting-edge and emerging technologies in food analysis such as artificial intelligence, microfluidics and nano sensor technology - Covers current and potential applications of emerging green technologies in food analysis
Download or read book Green Analytical Chemistry written by Mihkel Koel and published by Royal Society of Chemistry. This book was released on 2015-11-09 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Concerns about environmental pollution, global climate change and hazards to human health have increased dramatically. This has led to a call for change in chemical processes including those that are part of chemical analysis. The development of analytical chemistry continues and every new discovery in chemistry, physics, molecular biology, and materials science brings new opportunities and challenges. Yet, contemporary analytical chemistry does not consume resources optimally. Indeed, the usage of toxic chemical compounds is at the highest rate ever. All this makes the emerging field of green chemistry a “hot topic” in industrial, governmental laboratories as well as in academia. This book starts by introducing the twelve principles of green chemistry. It then goes on to discuss how the principles of green chemistry can be used to assess the ‘greenness’ of analytical methodologies. The ‘green profile’ proposed by the ACS Green Chemistry Institute is also presented. A chapter on “Greening” sample preparation describes approaches to minimizing toxic solvent use, using non-toxic alternatives, and saving energy. The chapter on instrumental methods describes existing analytical approaches that are inherently green and making non-green methods greener. The final chapter on signal acquisition describes how quantitative structure-property relationship (QSPR) ideas could reduce experimental work thus making analysis greener. The book concludes with a discussion of how green chemistry is both possible and necessary. Green Analytical Chemistry is aimed at managers of analytical laboratories but will also interest teachers of analytical chemistry and green public policy makers.
Download or read book Green Chemistry in Food Analysis written by Shahid Ul Islam and published by Elsevier. This book was released on 2023-12-04 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Chemistry in Food Analysis: Conventional and Emerging Approaches provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis. The book compiles and discusses the advantages and limitations of sample preparation techniques that are relevant to green chemistry, addresses the latest developments in green spectroscopic and chromatographic techniques for food analysis, identifies and proposes solutions for the development of new strategies to solve real problems, and provides systematic and comprehensive coverage of emerging green materials, analytical technologies, and their applications in food analysis. Specific chapters are devoted to artificial intelligence, microfluidics and nanotechnology. The book's final section covers applications of these methods for the detection of allergens, dyes, pathogens and mycotoxins.
Download or read book Green Analytical Chemistry written by Justyna Płotka-Wasylka and published by Springer. This book was released on 2019-08-02 with total page 460 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book explains the principles and fundamentals of Green Analytical Chemistry (GAC) and highlights the current developments and future potential of the analytical green chemistry-oriented applications of various solutions. The book consists of sixteen chapters, including the history and milestones of GAC; issues related to teaching of green analytical chemistry and greening the university laboratories; evaluation of impact of analytical activities on the environmental and human health, direct techniques of detection, identification and determination of trace constituents; new achievements in the field of extraction of trace analytes from samples characterized by complex composition of the matrix; “green” nature of the derivatization process in analytical chemistry; passive techniques of sampling of analytes; green sorption materials used in analytical procedures; new types of solvents in the field of analytical chemistry. In addition green chromatography and related techniques, fast tests for assessment of the wide spectrum of pollutants in the different types of the medium, remote monitoring of environmental pollutants, qualitative and comparative evaluation, quantitative assessment, and future trends and perspectives are discussed. This book appeals to a wide readership of the academic and industrial researchers. In addition, it can be used in the classroom for undergraduate and graduate Ph.D. students focusing on elaboration of new analytical procedures for organic and inorganic compounds determination in different kinds of samples characterized by complex matrices composition.Jacek Namieśnik was a Professor at the Department of Analytical Chemistry, Gdańsk University of Technology, Poland. Justyna Płotka-Wasylka is a teacher and researcher at the same department.
Download or read book Innovative Food Analysis written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics
Download or read book Application of Analytical Chemistry to Foods and Food Technology written by Daniele Naviglio and published by MDPI. This book was released on 2021-02-22 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Green Analytical Chemistry written by Miguel de la Guardia and published by Elsevier. This book was released on 2010-10-27 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides basic coverage of the fundamentals and principles of green chemistry as it applies to chemical analysis. The main goal of Green Analytical Chemistry is to avoid or reduce the undesirable environmental side effects of chemical analysis, while preserving the classic analytical parameters of accuracy, sensitivity, selectivity, and precision. The authors review the main strategies for greening analytical methods, concentrating on minimizing sample preparation and handling, reducing solvent and reagent consumption, reducing energy consumption, minimizing of waste, operator safety and the economic savings that this approach offers. Suggestions are made to educators and editors to standardize terminology in order to facilitate the identification of analytical studies on green alternatives in the literature because there is not a wide and generalized use of a common term that can group efforts to prevent waste, avoid the use of potentially toxic reagents or solvents and those involving the decontamination of wastes. - provides environmentally-friendly alternatives to established analytical practice - focuses on the cost-saving opportunities offered - emphasis on laboratory personnel safety
Download or read book Green Chemistry Laboratory Manual for General Chemistry written by Sally A. Henrie and published by CRC Press. This book was released on 2015-03-18 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green chemistry involves designing novel ways to create and synthesize products and implement processes that will eliminate or greatly reduce negative environmental impacts. Providing educational laboratory materials that challenge students with the customary topics found in a general chemistry laboratory manual, this lab manual enables students to see how green chemistry principles can be applied to real-world issues. Following a consistent format, each lab experiment includes objectives, prelab questions, and detailed step-by-step procedures for performing the experiments. Additional questions encourage further research about how green chemistry principles compare with traditional, more hazardous experimental methods.
Download or read book Green Chemistry and Engineering written by Mukesh Doble and published by Academic Press. This book was released on 2010-07-27 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical processes provide a diverse array of valuable products and materials used in applications ranging from health care to transportation and food processing. Yet these same chemical processes that provide products and materials essential to modern economies, also generate substantial quantities of wastes and emissions. Green Chemistry is the utilization of a set of principles that reduces or eliminate the use or generation of hazardous substances in design. Due to extravagant costs needed to managing these wastes, tens of billions of dollars a year, there is a need to propose a way to create less waste. Emission and treatment standards continue to become more stringent, which causes these costs to continue to escalate. Green Chemistry and Engineering describes both the science (theory) and engineering (application) principles of Green Chemistry that lead to the generation of less waste. It explores the use of milder manufacturing conditions resulting from the use of smarter organic synthetic techniques and the maintenance of atom efficiency that can temper the effects of chemical processes. By implementing these techniques means less waste, which will save industry millions of dollars over time. - Chemical processes that provide products and materials essential to modern economies generate substantial quantities of wastes and emissions, this new book describes both the science (theory) and engineering (application) principles of Green Chemistry that lead to the generation of less waste - This book contains expert advise from scientists around the world, encompassing developments in the field since 2000 - Aids manufacturers, scientists, managers, and engineers on how to implement ongoing changes in a vast developing field that is important to the environment and our lives
Download or read book Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis written by Mark Stauffer and published by BoD – Books on Demand. This book was released on 2017-12-13 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: The goal of this book is to present an overview of applications and ideas toward sample preparation methods and techniques used in analysis of foods and beverages. This text is a compilation of selected research articles and reviews dealing with current efforts in the application of various methods and techniques of sample preparation to analysis of a variety of foods and beverages. The chapters in this book are divided into two broad sections. Section 1 deals with some ideas for methods and techniques that are applicable to problems that impact the analysis of foods and beverages and the food and beverage industries overall. Section 2 provides applications of sample preparation methods and techniques toward determination of specific analytes or classes of analytes in various foods and beverages. Overall, this book should serve as a source of scientific information for anyone involved in any aspect of analysis of foods and beverages.
Download or read book Green Food Processing Techniques written by Farid Chemat and published by Academic Press. This book was released on 2019-07-26 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. - Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry - Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing - Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques
Download or read book Alternative Solvents for Green Chemistry written by Francesca M. Kerton and published by Royal Society of Chemistry. This book was released on 2009 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book, appropriate for newcomers to the field, gives an overview of the many different kinds of solvents including alternative greener solvent choices.
Download or read book Food Analysis by HPLC written by Leo M.L. Nollet and published by CRC Press. This book was released on 2012-11-16 with total page 1078 pages. Available in PDF, EPUB and Kindle. Book excerpt: For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques-with particular attention given to miniaturization, automatization, and green chemistry. Tho
Download or read book Green Technologies in Food Production and Processing written by Joyce Boye and published by Springer Science & Business Media. This book was released on 2012-01-11 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.
Download or read book Food Analysis Laboratory Manual written by S. Suzanne Nielsen and published by Springer Science & Business Media. This book was released on 2010-03-20 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
Download or read book Green Extraction Techniques in Food Analysis written by Merichel Plaza and published by Bentham Science Publishers. This book was released on 2023-08-11 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book aims to inform readers about the latest trends in environment-friendly extraction techniques in food analysis. Fourteen edited chapters cover relevant topics. These topics include a primer green food analysis and extraction, environment-friendly solvents, (such as deep eutectic solvents, ionic liquids, and supramolecular solvents), and different extraction techniques.
Download or read book Near Infrared Spectroscopy in Food Science and Technology written by Yukihiro Ozaki and published by John Wiley & Sons. This book was released on 2006-09-18 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.
