Chemometrics in Food Chemistry

Written By Anonim
Chemometrics in Food Chemistry
  • Publsiher : Newnes
  • Release : 08 June 2013
  • ISBN : 0444595295
  • Pages : 512 pages
  • Rating : /5 from reviews
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Download or read book entitled Chemometrics in Food Chemistry by author: Anonim which was release on 08 June 2013 and published by Newnes with total page 512 pages . This book available in PDF, EPUB and Kindle Format. The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control. For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results. Another area where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instruments etc.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Anonim
  • Publisher : Newnes
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
GET BOOK

Summary : The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. – has led ...

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Anna de Juan,Sílvia Mas
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
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Summary : The term multivariate curve resolution (MCR) designates a family of methods devoted to solving the mixture analysis problem in multicomponent samples. MCR provides the qualitative and quantitative contribution (profile) of each of the compounds in a sample from the sole information of the raw experimental data acquired. Food analysis is ...

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Francesco Savorani,Morten Arendt Rasmussen,Åsmund Rinnan,Søren Balling Engelsen
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
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Summary : In classical empirical research a model requires that the number of variables must be less than the number of observations, but developments in chemometrics and modern analytical platforms have pushed people beyond the classical model. Typical “omics” data sets will include 100–1000 samples and often more than 10,000 variables and the advantage ...

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Lucia Bertacchini,Marina Cocchi,Mario Li Vigni,Andrea Marchetti,Elisa Salvatore,Simona Sighinolfi,Michele Silvestri,Caterina Durante
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
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Summary : In the last decades, mankind has become totally aware about the importance of food quality: nowadays authentication and traceability are words of general use. Food authentication verifies how much a food is in accordance with its label description and law and it could be considered a further guarantee for the ...

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Riccardo Leardi
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
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Summary : In this chapter, some of the most commonly used designs (e.g. Full Factorial, Plackett–Burman, Central Composite, Doehlert, D-Optimal, qualitative variables at more than two levels, mixture) will be presented. It will be shown how it is often possible to obtain them by hand, without using any software. How ...

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Ivana Stanimirova,Michał Daszykowski,Beata Walczak
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
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Summary : In this chapter, foundations of robust statistics are introduced, including classic and robust estimators as well as their statistical properties (breakdown point, efficiency, influence function and equivariance property). Then, some robust methods that have gained popularity in recent years are presented. The major benefit of using robust methods stems from ...

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Frank Westad,Marta Bevilacqua,Federico Marini
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
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Summary : In this chapter, a survey of the theory behind the main chemometric methods used for multivariate calibration is presented. Ordinary least squares, multiple linear regression, principal component regression, partial least squares regression and principal covariate regression are discussed in detail. Tools for model diagnostics and model interpretation are presented, together ...

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Alberta Tomassini,Giorgio Capuani,Maurizio Delfini,Alfredo Miccheli
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
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Summary : In this chapter, we report the NMR-based metabolomic approach in food analysis and display its more instructive applications in quality control in order to illustrate the set of problems related to the peculiar data source, the potentiality, and the development features of main interest for chemometricians in this field....

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : José Manuel Amigo,Idoia Martí,Aoife Gowen
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
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Summary : Computer vision systems have become typical tools of increasing importance to control manufacturing processes and product quality in a non-destructive manner in food industrial processing. During the past several years, we have heard about how hyperspectral imaging, joined with chemometrics, could offer a set of possibilities that may help to ...

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Marta Bevilacqua,Remo Bucci,Andrea D. Magrì,Antonio L. Magrì,Riccardo Nescatelli,Federico Marini
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
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Summary : This chapter describes the basic theory about classification, starting from a general description of the different approaches to classification and then illustrating in detail the principal methods which are used in the framework of assessment of food quality. Examples of application of the methods to different data sets are also ...

Encyclopaedia of Food

Encyclopaedia of Food
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2016
  • Total pages : 277
  • ISBN : 0444595295
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Summary : Read online Encyclopaedia of Food written by , published by which was released on 2016. Download full Encyclopaedia of Food Books now! Available in PDF, ePub and Kindle....

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry
  • Author : Mario Li Vigni,Caterina Durante,Marina Cocchi
  • Publisher : Elsevier Inc. Chapters
  • Release Date : 2013-06-08
  • Total pages : 512
  • ISBN : 0444595295
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Summary : In the food research and production field, system complexity is increasing and several new challenges are emerging every day. This implies an urgent necessity to extract information and obtain models capable of inferring the underlying relationships that link all the variability sources which characterize food or its production process (e....

Chemical Analysis of Food

Chemical Analysis of Food
  • Author : Yolanda Picó
  • Publisher : Academic Press
  • Release Date : 2012
  • Total pages : 798
  • ISBN : 0444595295
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Summary : "The book contains twenty three chapters written by experts on the subject is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first ...

Agriculture Food Chemistry and the Consumer Impact of technology on food quality food chemistry and quality assurance

Agriculture  Food Chemistry and the Consumer  Impact of technology on food quality  food chemistry and quality assurance
  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1989
  • Total pages : 742
  • ISBN : 0444595295
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Summary : Read online Agriculture Food Chemistry and the Consumer Impact of technology on food quality food chemistry and quality assurance written by , published by which was released on 1989. Download full Agriculture Food Chemistry and the Consumer Impact of technology on food quality food chemistry and quality assurance Books now! Available in ...

Near Infrared Spectroscopy in Food Science and Technology

Near Infrared Spectroscopy in Food Science and Technology
  • Author : Yukihiro Ozaki,W. Fred McClure,Alfred A. Christy
  • Publisher : John Wiley & Sons
  • Release Date : 2006-09-18
  • Total pages : 480
  • ISBN : 0444595295
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Summary : 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 ...