Applications of Instrumental Methods for Food and Food By-Products Analysis

• Другие авторы: Górska, Agata (Редактор)
• Формат: Электронный ресурс Глава книги
• Язык: английский
• Опубликовано: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Предметы: Research & information: general; Biology, life sciences; lycopene; optical system; colorimeter; spectroscopy; images; HPLC; fruit gel; aeration; drying; sorption isotherms; glass transition; maltodextrin; raw meat cat diet; essential fatty acids; fatty acids profile; fatty acids distribution; oxidative stability; traditional sausages; chemical composition; near infrared reflectance (NIR) spectroscopy; calibration; validation; Yarrowia lipolytica; microbial lipids; phosphorus limitation; nitrogen limitation; cider; dry hopping; gas chromatography; mass spectrometry; solid phase microextraction; volatiles; clove buds; juniper berries; lemon peels; fatty acid composition; GC-MS; GC-TOF-MS; cream; fermentation; glass transition temperature; freeze-dried strawberries; milk and dark chocolate; MDSC; berry fruit by-products; alternative extraction methods; waste management; green extraction; PEF-assisted extraction; ultrasound-assisted extraction; edible functional oils; food identity; phytochemicals' profile; gas- and liquid chromatography; chemometrics; metabolomics; gamma-decalactone; separation; solvent extraction; hydrodistillation; adsorption; Amberlite XAD-4; amaranth oil; quinoa oil; DSC; Rancimat; pork loin; sous vide; physicochemical properties; microbiological quality; sensory quality; n/a
• Online-ссылка: DOAB: download the publication; DOAB: description of the publication

The analysis of food and food by-products is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but al...