Recent Advances of Spectrometric and Spectroscopic Techniques in Food Quality and Safety
Today, spectrometric and spectroscopic techniques are the gold standard for studying food quality and safety. They are ideal and versatile tools in the evaluation of functional components, such as proteins and lipids, as well as key components related to food safety, such as pesticide residues, poll...
Saved in:
| Other Authors: | , |
|---|---|
| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
|
| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
MARC
| LEADER | 00000naaaa2200000uu 4500 | ||
|---|---|---|---|
| 001 | doab_20_500_12854_112518 | ||
| 005 | 20230808 | ||
| 003 | oapen | ||
| 006 | m o d | ||
| 007 | cr|mn|---annan | ||
| 008 | 20230808s2023 xx |||||o ||| 0|eng d | ||
| 020 | |a books978-3-0365-8230-6 | ||
| 020 | |a 9783036582313 | ||
| 020 | |a 9783036582306 | ||
| 040 | |a oapen |c oapen | ||
| 024 | 7 | |a 10.3390/books978-3-0365-8230-6 |c doi | |
| 041 | 0 | |a eng | |
| 042 | |a dc | ||
| 072 | 7 | |a GP |2 bicssc | |
| 072 | 7 | |a PN |2 bicssc | |
| 072 | 7 | |a PNF |2 bicssc | |
| 100 | 1 | |a Lu, Weiying |4 edt | |
| 700 | 1 | |a Chen, Yanping |4 edt | |
| 700 | 1 | |a Lu, Weiying |4 oth | |
| 700 | 1 | |a Chen, Yanping |4 oth | |
| 245 | 1 | 0 | |a Recent Advances of Spectrometric and Spectroscopic Techniques in Food Quality and Safety |
| 260 | |a Basel |b MDPI - Multidisciplinary Digital Publishing Institute |c 2023 | ||
| 300 | |a 1 electronic resource (260 p.) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 506 | 0 | |a Open Access |2 star |f Unrestricted online access | |
| 520 | |a Today, spectrometric and spectroscopic techniques are the gold standard for studying food quality and safety. They are ideal and versatile tools in the evaluation of functional components, such as proteins and lipids, as well as key components related to food safety, such as pesticide residues, pollutants, authentication, and illicit adulterants. Spectrometry and spectroscopy are also the cornerstone of many modern biochemical techniques, such as proteomics and metabolomics. This Special Issue, entitled "Recent Advances of Spectrometric and Spectroscopic Techniques in Food Quality and Safety" introduced explorations and advancements in food quality and safety and prospects for future application trends related to spectrometry and spectroscopy. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Research & information: general |2 bicssc | |
| 650 | 7 | |a Chemistry |2 bicssc | |
| 650 | 7 | |a Analytical chemistry |2 bicssc | |
| 653 | |a surface-enhanced Raman spectroscopy | ||
| 653 | |a carbendazim | ||
| 653 | |a probability of detection model | ||
| 653 | |a semi-quantitative analysis | ||
| 653 | |a rapid detection method evaluation | ||
| 653 | |a Raman spectroscopy | ||
| 653 | |a digital farming | ||
| 653 | |a harvest maturity assessment | ||
| 653 | |a fruit and seeds quality diagnostics | ||
| 653 | |a non-invasive phenotyping | ||
| 653 | |a non-centrifugal cane sugar (NCS) | ||
| 653 | |a GC-O-MS | ||
| 653 | |a fingerprint | ||
| 653 | |a orthogonal partial least squares discriminant analysis (OPLS-DA) | ||
| 653 | |a tetrodotoxin | ||
| 653 | |a Takifugu obscurus | ||
| 653 | |a solid-phase microextraction | ||
| 653 | |a ultrahigh-performance liquid chromatography-tandem mass spectrometry | ||
| 653 | |a aflatoxin B1 | ||
| 653 | |a edible oil | ||
| 653 | |a chromatographic technology | ||
| 653 | |a spectroscopic technology | ||
| 653 | |a biosensor technology | ||
| 653 | |a recognition elements | ||
| 653 | |a fish scraps | ||
| 653 | |a fish soup | ||
| 653 | |a GC × GC-O-MS | ||
| 653 | |a AEDA | ||
| 653 | |a r-OAV | ||
| 653 | |a coffee | ||
| 653 | |a E-nose | ||
| 653 | |a GC-IMS | ||
| 653 | |a volatile organic components | ||
| 653 | |a hypoglycemic activity | ||
| 653 | |a hypolipidemic activity | ||
| 653 | |a Angelica keiskei | ||
| 653 | |a flavonoid | ||
| 653 | |a function evaluation | ||
| 653 | |a black garlic | ||
| 653 | |a S-allyl-cysteine | ||
| 653 | |a sensory quality | ||
| 653 | |a polyphenol | ||
| 653 | |a freezing | ||
| 653 | |a high hydrostatic pressure | ||
| 653 | |a medicine and food homology | ||
| 653 | |a spectroscopy | ||
| 653 | |a pesticides | ||
| 653 | |a analytical methods | ||
| 653 | |a grapes and wines | ||
| 653 | |a sustainable viticulture | ||
| 653 | |a pasteurized yogurt | ||
| 653 | |a dynamic headspace sampling (DHS) | ||
| 653 | |a odor-active compounds | ||
| 653 | |a PLS-DA | ||
| 653 | |a Chihuahua cheese | ||
| 653 | |a histamine | ||
| 653 | |a tyramine | ||
| 653 | |a hdc and tdc genes | ||
| 653 | |a HDC and TDC proteins | ||
| 653 | |a seafood | ||
| 653 | |a molecular species | ||
| 653 | |a mass spectrum | ||
| 653 | |a quantification | ||
| 653 | |a identification | ||
| 653 | |a lipid | ||
| 856 | 4 | 0 | |a www.oapen.org |u https://mdpi.com/books/pdfview/book/7638 |7 0 |z DOAB: download the publication |
| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/112518 |7 0 |z DOAB: description of the publication |