Download or read book Practical NIR Spectroscopy with Applications in Food and Beverage Analysis written by B. G. Osborne and published by Longman Scientific and Technical. This book was released on 1993 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide for using near infrared spectroscopy to measure a wide range of constituents and quality characteristics of food and beverages, both in the laboratory and on the processing line. Updated from the 1986 Near Infrared Spectroscopy to include new instruments for remote and non-invasive measurements and the significant advances in calibration mathematics. Considers both theoretical and practical aspects. Acidic paper. Annotation copyright by Book News, Inc., Portland, OR

Download or read book Instrumental Methods in Food and Beverage Analysis written by D.L.B. Wetzel and published by Elsevier. This book was released on 1998-05-29 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of Analytical Chemistry under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge.

Download or read book Spectroscopic Methods in Food Analysis written by Adriana S. Franca and published by CRC Press. This book was released on 2017-12-14 with total page 664 pages. Available in PDF, EPUB and Kindle. Book excerpt: Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Download or read book Hyperspectral Imaging Analysis and Applications for Food Quality written by N.C. Basantia and published by CRC Press. This book was released on 2018-11-16 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food Quality explores the theoretical and practical issues associated with the development, analysis, and application of essential image processing algorithms in order to exploit hyperspectral imaging for food quality evaluations. It outlines strategies and essential image processing routines that are necessary for making the appropriate decision during detection, classification, identification, quantification, and/or prediction processes. Features Covers practical issues associated with the development, analysis, and application of essential image processing for food quality applications Surveys the breadth of different image processing approaches adopted over the years in attempting to implement hyperspectral imaging for food quality monitoring Explains the working principles of hyperspectral systems as well as the basic concept and structure of hyperspectral data Describes the different approaches used during image acquisition, data collection, and visualization The book is divided into three sections. Section I discusses the fundamentals of Imaging Systems: How can hyperspectral image cube acquisition be optimized? Also, two chapters deal with image segmentation, data extraction, and treatment. Seven chapters comprise Section II, which deals with Chemometrics. One explains the fundamentals of multivariate analysis and techniques while in six other chapters the reader will find information on and applications of a number of chemometric techniques: principal component analysis, partial least squares analysis, linear discriminant model, support vector machines, decision trees, and artificial neural networks. In the last section, Applications, numerous examples are given of applications of hyperspectral imaging systems in fish, meat, fruits, vegetables, medicinal herbs, dairy products, beverages, and food additives.

Download or read book Advances in Noninvasive Food Analysis written by Muhammad Kashif Iqbal Khan and published by CRC Press. This book was released on 2019-10-16 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

Download or read book Chemometrics in Practical Applications written by Kurt Varmuza and published by BoD – Books on Demand. This book was released on 2012-03-23 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the book "Chemometrics in practical applications", various practical applications of chemometric methods in chemistry, biochemistry and chemical technology are presented, and selected chemometric methods are described in tutorial style. The book contains 14 independent chapters and is devoted to filling the gap between textbooks on multivariate data analysis and research journals on chemometrics and chemoinformatics.

Download or read book Infrared Spectroscopy for Food Quality Analysis and Control written by Da-Wen Sun and published by Academic Press. This book was released on 2009-03-05 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. - Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control - Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application - Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA

Download or read book Handbook of Seafood and Seafood Products Analysis written by Leo M.L. Nollet and published by CRC Press. This book was released on 2009-11-24 with total page 928 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, t

Download or read book Complex Carbohydrates in Foods written by Susan Sungsoo Cho and published by CRC Press. This book was released on 1999-01-19 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."

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.

Download or read book Infrared and Raman Spectroscopy in Forensic Science written by John M. Chalmers and published by John Wiley & Sons. This book was released on 2012-01-03 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will provide a survey of the major areas in which information derived from vibrational spectroscopy investigations and studies have contributed to the benefit of forensic science, either in a complementary or a unique way. This is highlighted by examples taken from real case studies and analyses of forensic relevance, which provide a focus for current and future applications and developments.

Download or read book Spectroscopic Techniques Artificial Intelligence for Food and Beverage Analysis written by Ashutosh Kumar Shukla and published by Springer Nature. This book was released on 2020-08-20 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt: This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.

Download or read book Advanced Spectroscopic Techniques for Food Quality written by Ashutosh Kumar Shukla and published by Royal Society of Chemistry. This book was released on 2022-05-20 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.

Download or read book Handbook of Seafood and Seafood Products Analysis written by Fidel Toldrá and published by CRC Press. This book was released on 2024-03-08 with total page 969 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products. This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections: Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood. Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring. Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids. Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception. Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients. Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added. Key Features: This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products. This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants. This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.

Download or read book Chemistry of Lignocellulosics written by Tatjana Stevanovic and published by CRC Press. This book was released on 2018-08-14 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the chemical properties of lignocellulosic fibers, knowledge of which is essential for innovation and sustainable development of their transformation. Thermochemical transformation of wood and other lignocellulosics is presented to highlight its volatile, liquid and solid products and their novel applications. Forest biorefinery is described to emphasize the new products from lignocellulosic constituents, both structural (cellulose, hemicelluloses and lignins) and those extraneous to cell walls-extractives. New developments in cellulose technology related to nanocellulose are discussed in relation to new applications. Industrial lignins are presented in detail, both in terms of extraction procedures from spent liquors and structural characterization of the isolated lignins. Application of lignocellulosic biopolymers in new composite materials, or in biomaterials for medicinal purposes, and in solid wood preservation, are described. The example of an industrial biorefinery installed in southwestern France more than 40 years ago is presented.

Download or read book Forage Evaluation in Ruminant Nutrition written by D. I. Givens and published by CABI. This book was released on 2000-05-25 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current pressures to maximise the use of forages in ruminant diets have renewed interest in fast, inexpensive methods for the estimation of their nutritional value. As a result, a wide variety of biological and physiochemical procedures have recently been investigated for this purpose.This book is the single definitive reference volume on the current status of research in this areaCovers all forages eaten by ruminant animals

Download or read book Near Infrared Technology written by Phil Williams and published by AFRICAN SUN MeDIA. This book was released on 2019-09-01 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: Imagine an analytical technique that uses no chemicals, gives accurate and precise results in minutes or even continuously, and is simple to install and safe to use. Near-infrared spectroscopy (NIRS) supplies this dream. This book covers all of the essential features for successful NIRS application in a practical and easily understandable format. The driving force behind compiling this book is to provide knowledge on all aspects of NIRS to potential users, and to users who would like to delve a little deeper into the technology. We have assembled the book, mainly to help in the application of near-infrared (NIR) instruments and technology in industry.