TY - BOOK ID - 133734710 TI - Applications of Instrumental Methods for Food and Food By-Products Analysis PY - 2022 PB - Basel MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - Biology, life sciences KW - lycopene KW - optical system KW - colorimeter KW - spectroscopy KW - images KW - HPLC KW - fruit gel KW - aeration KW - drying KW - sorption isotherms KW - glass transition KW - maltodextrin KW - raw meat cat diet KW - essential fatty acids KW - fatty acids profile KW - fatty acids distribution KW - oxidative stability KW - traditional sausages KW - chemical composition KW - near infrared reflectance (NIR) spectroscopy KW - calibration KW - validation KW - Yarrowia lipolytica KW - microbial lipids KW - phosphorus limitation KW - nitrogen limitation KW - cider KW - dry hopping KW - gas chromatography KW - mass spectrometry KW - solid phase microextraction KW - volatiles KW - clove buds KW - juniper berries KW - lemon peels KW - fatty acid composition KW - GC–MS KW - GC–TOF–MS KW - cream KW - fermentation KW - glass transition temperature KW - freeze-dried strawberries KW - milk and dark chocolate KW - MDSC KW - berry fruit by-products KW - alternative extraction methods KW - waste management KW - green extraction KW - PEF-assisted extraction KW - ultrasound-assisted extraction KW - edible functional oils KW - food identity KW - phytochemicals’ profile KW - gas- and liquid chromatography KW - chemometrics KW - metabolomics KW - gamma-decalactone KW - separation KW - solvent extraction KW - hydrodistillation KW - adsorption KW - Amberlite XAD-4 KW - amaranth oil KW - quinoa oil KW - DSC KW - Rancimat KW - pork loin KW - sous vide KW - physicochemical properties KW - microbiological quality KW - sensory quality KW - n/a KW - GC-MS KW - GC-TOF-MS KW - phytochemicals' profile UR - https://www.unicat.be/uniCat?func=search&query=sysid:133734710 AB - 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 also for supporting the investigation of new food products and technologies. The continuous development of methodology and access to modern research equipment enable detailed research on the composition, structure, physicochemical properties, thermal characteristics, and stability of food products and, recently, also byproducts of the food industry, which are potentially a source of bioactive compounds and currently present little commercial value and are mostly disposed of as an industrial waste. It is imperative to identify the properties and potential applications of food by-products, which would fit in with current trends in circular ecology. Taking the aforementioned reasons into account, it is important to present procedures and instrumental analytical techniques and methods commonly used to analyze food and food processing byproducts and to discuss their application in food research to detect and characterize specific food components of significance to food science and technology, such as lipids, proteins, and carbohydrates. ER -