Download or read book Food Analysis written by S. Suzanne Nielsen and published by Springer. This book was released on 2017-06-06 with total page 648 pages. Available in PDF, EPUB and Kindle. Book excerpt: This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials.

Download or read book Thin Layer Chromatography with Flame Ionization Detection written by M. Ranny and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thin-layer chromatography (TLC) has become a common and much favoured separation technique in laboratories in widely varied fields in recent years. Much of the credit for the introduction of this technique into analytical practice at the l 2 end of the 1950s is due to E. Stahl • • This method is simple and is characterized by high separation ability and sufficient sensitivity3; however, some analysts feel that it has passed the peak in its development and will gradually be replaced by the more modem high-performance liquid chromatography (HPLC). This is undoubtedly a very important analytical technique utilizing the specific separa tion properties of a large number of sorbents and the possibility of regulating 4 the flow-rate of the mobile phase by adjusting the pressure • Standardization of the experimental conditions is simpler in HPLC than in TLC, where the activity of the sorbent and flow-rate of the eitlent in the thin layer depend markedly on the relative humidity of the laboratory atmosphere and on the composition of the gaseous phase in the elution chamber. In addition, systems for quantitative detection of the separated ~ones are better developed for HPLC than for classical TLC, where, until recently, cumbersome and often even insufficiently reproducible chemical or gravimetric analysis of the extracts of scraped-off spots or densitometry of the separated zones, located first by pyrolysis or reaction s with suitable detection agents, were the predominant determination methods .

Download or read book Nielsen s Food Analysis written by B. Pam Ismail and published by Springer Nature. This book was released on with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Food Analysis written by Suzanne Nielsen and published by Springer Science & Business Media. This book was released on 2014-09-04 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Download or read book The Chemistry of Peroxides Parts 1 and 2 2 Volume Set written by and published by John Wiley & Sons. This book was released on 2007-02-06 with total page 1518 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Chemistry of Peroxides is a new volume in the Chemistry of Functional Groups series. This series covers all aspects of organic chemistry with each volume containing chapters on: General and theoretical aspects Computational approaches Thermodynamics and kinetics NMR and ESR Mass Spectrometry Spectroscopies Analytical aspects Reaction mechanisms Syntheses Biological effects Environmental effects Industrial applications Edited by Zvi Rappoport, this series provides outstanding reviews on all aspects of functional groups in analytical, physical, synthetic and applied chemistry.

Download or read book Food Analysis written by Y. Pomeranz and published by Springer Science & Business Media. This book was released on 2013-12-01 with total page 788 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.

Download or read book Applications of Calorimetry in a Wide Context written by Amal Ali Elkordy and published by BoD – Books on Demand. This book was released on 2013-01-23 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Calorimetry, as a technique for thermal analysis, has a wide range of applications which are not only limited to studying the thermal characterisation (e.g. melting temperature, denaturation temperature and enthalpy change) of small and large drug molecules, but are also extended to characterisation of fuel, metals and oils. Differential Scanning Calorimetry is used to study the thermal behaviours of drug molecules and excipients by measuring the differential heat flow needed to maintain the temperature difference between the sample and reference cells equal to zero upon heating at a controlled programmed rate. Microcalorimetry is used to study the thermal transition and folding of biological macromolecules in dilute solutions. Microcalorimetry is applied in formulation and stabilisation of therapeutic proteins. This book presents research from all over the world on the applications of calorimetry on both solid and liquid states of materials.

Download or read book Atmospheric Oxidation and Antioxidants written by Bozzano G Luisa and published by Elsevier. This book was released on 2012-12-02 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume examines the oxidation chemistry of carbon-based materials in more detail with emphasis on the technological phenomena that result from the attack of oxygen and the practical procedures developed to prevent them.

Download or read book Reactions and Mechanisms in Thermal Analysis of Advanced Materials written by Atul Tiwari and published by John Wiley & Sons. This book was released on 2015-07-29 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: Strong bonds form stronger materials. For this reason, the investigation on thermal degradation of materials is a significantly important area in research and development activities. The analysis of thermal stability can be used to assess the behavior of materials in the aggressive environmental conditions, which in turn provides valuable information about the service life span of the materiel. Unlike other books published so far that have focused on either the fundamentals of thermal analysis or the degradation pattern of the materials, this book is specifically on the mechanism of degradation of materials. The mechanism of rapturing of chemical bonds as a result of exposure to high-temperature environment is difficult to study and resulting mechanistic pathway hard to establish. Limited information is available on this subject in the published literatures and difficult to excavate. Chapters in this book are contributed by the experts working on thermal degradation and analysis of the wide variety of advanced and traditional materials. Each chapter discusses the material, its possible application, behavior of chemical entities when exposed to high-temperature environment and mode and the mechanistic route of its decomposition. Such information is crucial while selecting the chemical ingredients during the synthesis or development of new materials technology.

Download or read book Handbook of Analysis of Edible Animal By Products written by Leo M.L. Nollet and published by CRC Press. This book was released on 2011-04-01 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considered high-priced delicacies or waste material to be tossed away, the use and value of offal—edible and inedible animal by-products—depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of products including human or pet food or processed materials in animal feed, fertilizer, or fuel. Regardless of the final product’s destination, it is still necessary to employ the most up-to-date and effective tools to analyze these products for nutritional and sensory quality as well as safety. Providing a full overview of the analytical tools currently available, the Handbook of Analysis of Edible Animal By-Products examines the role and use of the main techniques and methodologies used worldwide for the analysis of animal by-products. Divided into four parts, this unique handbook covers the chemistry and biochemistry involved in the fundamentals of the field and considers the technological quality, nutritional quality, and safety required to produce a viable product. Beginning with an introduction to the chemical and biochemical compounds of animal by-products, the book details the use and detection of food-grade proteins, rendered fats, and cholesterol. It discusses how to determine oxidation in edible by-products, measurement of color in these products, and the analysis of nutritional aspects such as essential amino acids, fatty acids, vitamins, minerals, and trace elements. The latter portion of the book deals with safety parameters, particularly the analytical tools for the detection of pathogens, toxins, and chemical toxic compounds usually found in muscle foods. Specific chapters highlight the detection of tissues typically found in animal by-products, such as neuronal tissues, non-muscle tissues, and bone fragments.

Download or read book Lipid Oxidation written by Edwin N. Frankel and published by Elsevier. This book was released on 2014-01-23 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.

Download or read book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats written by Min Hu and published by Elsevier. This book was released on 2016-01-19 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. - Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries

Download or read book Advances in Biodiesel Production written by R Luque and published by Elsevier. This book was released on 2012-02-22 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biodiesel is one of the main biofuels capable of substituting fossil fuel usage in compression ignition vehicles, and is used in a variety of fuel blends worldwide. First-generation biodiesel has been used in national markets for some time, with fuel quality standards in place for this purpose. There remain, however, several restrictions to sustainable and long term market development, which is influenced by many factors, including food vs. fuel pressures. The development of new generations of biodiesel, aimed at more sustainable and effective feedstock utilisation alongside improved production efficiency and fuel quality, is critical to the future both of this industry and of the continuing use of biodiesel fuels in transportation.This book provides a timely reference on the advances in the development of biodiesel fuels, production processes and technologies. Part one reviews the life cycle sustainability assessment and socio-economic and environmental policy issues associated with advanced biodiesel production, as well as feedstocks and fuel quality standards. This coverage is extended in Part two, with chapters focussing on the development of methods and catalysts essential to the improvement and optimisation of biodiesel production processes and technologies.With its distinguished editors and international team of contributors, Advances in biodiesel production a standard reference for chemical, biochemical and industrial process engineers, as well as scientists and researchers in this important field. - Provides a timely reference on the advances in the development of biodiesel fuels, production processes and technologies - Reviews the life cycle sustainability assessment and socio-economic and environmental policy issues associated with advanced biodiesel production, as well as feedstocks and fuel quality standards - Discusses the development of methods and catalysts essential to the improvement and optimisation of biodiesel production processes and technologies

Download or read book Differential Scanning Calorimetry written by Emma Chiavaro and published by CRC Press. This book was released on 2014-12-02 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology. The book is divided into three major sections. The first section covers the applications of DSC to study cooling and heating profiles of the main source of oils and fats. The second is more theoretical, discussing the application of DSC coupled to related thermal techniques and other physical measurements. And the third covers specific applications of DSC in the field of quality evaluation of palm, palm kernel, and coconut oils and their fractions as well as of some other important aspects of lipid technology such as shortening and margarine functionality, chocolate technology, and food emulsion stability. This book is a helpful resource for academicians, food scientists, food engineers and technologists, food industry operators, government researchers, and regulatory agencies.

Download or read book Ullmann s Food and Feed 3 Volume Set written by Wiley-VCH and published by John Wiley & Sons. This book was released on 2016-12-15 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.

Download or read book Fatty Acid and Lipid Chemistry written by F.D. Gunstone and published by Springer. This book was released on 2012-12-06 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.

Download or read book The Chemistry of Peroxides written by Saul Patai and published by . This book was released on 1983 with total page 812 pages. Available in PDF, EPUB and Kindle. Book excerpt: