| Description |
1 online resource (408 p.) |
| Contents |
Front Cover -- Innovative Food Analysis -- Copyright Page -- Contents -- List of Contributors -- Preface -- 1 Compositional and nutritional analysis -- 1.1 Introduction -- 1.2 Carbohydrates -- 1.2.1 Definition of dietary carbohydrates and classification thereof -- 1.2.1.1 Dietary fiber -- 1.2.2 Labeling of carbohydrates in the EU -- 1.2.2.1 Labeling of sugars in the EU -- 1.2.2.2 Labeling of dietary fiber in the EU -- 1.2.3 The importance of carbohydrate analysis -- 1.2.4 Traditional and emerging methods for sample preparation in carbohydrate analysis |
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1.2.4.1 Carbohydrate extraction and fractionation -- Liquid-liquid extraction and green solvents -- Solid-phase extraction -- Supercritical fluid extraction -- Pressurized liquid extraction -- Field flow fractionation -- Chromatography-based methods -- Membranes -- 1.2.4.2 Acid hydrolysis and derivatization for traditional analysis of monosaccharides and oligosaccharides -- 1.2.5 Emerging technologies for carbohydrate analysis -- 1.2.5.1 Biosensors -- 1.2.5.2 Supercritical fluid chromatography and supercritical fluid chromatography-mass spectroscopy |
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1.2.5.3 Liquid chromatography: high performance anion-exchange chromatography with pulsed amperometric detection -- 1.2.5.4 Hyperspectral imaging -- 1.2.6 Dietary fiber analysis -- 1.3 Fat and fatty acids -- 1.3.1 Definition of dietary fat and sources thereof -- 1.3.2 Labeling of fats in the EU -- 1.3.3 The importance of fat analysis -- 1.3.4 Traditional methods for fat analysis -- 1.3.4.1 Total fat content -- 1.3.4.2 Fat characterization -- 1.3.5 Emerging methods for fat extraction and fractionation -- 1.3.5.1 Accelerated solvent extraction -- 1.3.5.2 Supercritical fluid extraction |
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1.3.6 Emerging technologies for fat analysis -- 1.3.6.1 Infrared spectroscopy -- 1.3.6.2 Raman spectroscopy -- 1.3.6.3 Nuclear magnetic resonance -- 1.3.6.4 X-ray microtomography -- 1.3.6.5 Hyperspectral imaging -- 1.3.7 Lipid oxidation and food analysis -- 1.4 Minerals -- 1.4.1 Definition of minerals and sources thereof -- 1.4.2 Labeling of minerals in the EU -- 1.4.3 Ash analysis -- 1.4.4 Analysis of minerals of nutritional interest -- 1.4.4.1 Traditional methods -- 1.4.4.2 New frontiers in analysis of minerals of nutritional interest -- 1.5 Proteins |
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1.5.1 Definition of dietary proteins and sources thereof -- 1.5.2 Labeling of proteins in the EU -- 1.5.3 The importance of protein analysis -- 1.5.4 Traditional methods for dietary protein analysis -- 1.5.5 New priorities in protein analysis -- 1.5.5.1 Enzyme-linked immunosorbent assays -- 1.5.5.2 Immuno- and biosensors -- 1.5.5.3 Mass spectrometry -- 1.6 Water -- 1.6.1 Water content in foods -- 1.6.2 Water content determination -- 1.6.2.1 Traditional versus emerging methods -- 1.7 Conclusions -- References -- 2 Bioactive component analysis -- 2.1 Introduction -- 2.2 Polyphenols |
| Notes |
Description based upon print version of record |
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2.2.1 Sample pretreatment |
| Subject |
Food -- Analysis.
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Food -- Analysis
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| Form |
Electronic book
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| ISBN |
9780128231555 |
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0128231556 |
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