Application of Analytical Chemistry to Foods and Food Technology

• Andere auteurs: Naviglio, Daniele (Redacteur), Gallo, Monica (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Onderwerpen: Humanities; Social interaction; solid-liquid extraction; green extraction; RSLDE; bioactive compounds; Naviglio extractor; Naviglio's principle; Hsian-tsao; Platostoma palustre (Blume); headspace solid-phase microextraction (SPME); volatile components; simultaneous distillation-extraction (SDE); amino acid profiling; hydrophilic interaction chromatography (HILIC); tandem mass spectrometry; Triticum species flours; flour quality characteristics; narrow-leaved oleaster fruits; near-infrared hyperspectral imaging; geographical origin; convolutional neural network; effective wavelengths; food colorants (synthetic, natural); food matrices; instrumental analysis; sample preparation; mango; volatile compounds; frequency detection (FD); order-specific magnitude estimation (OSME); odor activity value; sensory analysis; lead (II); ELISA; monoclonal antibody (mAb); isothiocyanobenzyl-EDTA (ITCBE); chemiluminescent enzyme immunoassay (CLEIA); meadow saffron; metabolomics; UHPLC-QTOF-mass spectrometry; extraction methods; antioxidants; Pressurized liquid extraction; soxhlet; solvent extraction; green analytical chemistry; Rosemary; poultry eggs; spectinomycin; lincomycin; ASE; GC-EI/MS/MS; acrylamide; kobbah; transglutaminase; pectin; chitosan-nanoparticles; coatings; mesoporous silica nanoparticles; grass pea; HPLC-RP; Curcuma longa L.; curcuminoid stability; multi-step extraction; ultrasound-assisted extraction; extraction kinetic; functional foods; gas chromatography; health effects; liquid chromatography (HPLC); mass spectrometry; nutraceuticals; phytochemicals; solid-liquid extraction techniques
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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...