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

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...

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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
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
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Acceso en liña:ONIX_20220706_9783036545219_107
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ONIX_20220706_9783036545219_107

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