TY - BOOK ID - 145732919 TI - Application of Analytical Chemistry to Foods and Food Technology AU - Naviglio, Daniele AU - Gallo, Monica PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Humanities KW - Social interaction KW - solid-liquid extraction KW - green extraction KW - RSLDE KW - bioactive compounds KW - Naviglio extractor KW - Naviglio’s principle KW - Hsian-tsao KW - Platostoma palustre (Blume) KW - headspace solid-phase microextraction (SPME) KW - volatile components KW - simultaneous distillation-extraction (SDE) KW - amino acid profiling KW - hydrophilic interaction chromatography (HILIC) KW - tandem mass spectrometry KW - Triticum species flours KW - flour quality characteristics KW - narrow-leaved oleaster fruits KW - near-infrared hyperspectral imaging KW - geographical origin KW - convolutional neural network KW - effective wavelengths KW - food colorants (synthetic, natural) KW - food matrices KW - instrumental analysis KW - sample preparation KW - mango KW - volatile compounds KW - frequency detection (FD) KW - order-specific magnitude estimation (OSME) KW - odor activity value KW - sensory analysis KW - lead (II) KW - ELISA KW - monoclonal antibody (mAb) KW - isothiocyanobenzyl-EDTA (ITCBE) KW - chemiluminescent enzyme immunoassay (CLEIA) KW - meadow saffron KW - metabolomics KW - UHPLC-QTOF-mass spectrometry KW - extraction methods KW - antioxidants KW - Pressurized liquid extraction KW - soxhlet KW - solvent extraction KW - green analytical chemistry KW - Rosemary KW - poultry eggs KW - spectinomycin KW - lincomycin KW - ASE KW - GC-EI/MS/MS KW - acrylamide KW - kobbah KW - transglutaminase KW - pectin KW - chitosan-nanoparticles KW - coatings KW - mesoporous silica nanoparticles KW - grass pea KW - HPLC-RP KW - Curcuma longa L. KW - curcuminoid stability KW - multi-step extraction KW - ultrasound-assisted extraction KW - extraction kinetic KW - functional foods KW - gas chromatography KW - health effects KW - liquid chromatography (HPLC) KW - mass spectrometry KW - nutraceuticals KW - phytochemicals KW - solid-liquid extraction techniques KW - solid-liquid extraction KW - green extraction KW - RSLDE KW - bioactive compounds KW - Naviglio extractor KW - Naviglio’s principle KW - Hsian-tsao KW - Platostoma palustre (Blume) KW - headspace solid-phase microextraction (SPME) KW - volatile components KW - simultaneous distillation-extraction (SDE) KW - amino acid profiling KW - hydrophilic interaction chromatography (HILIC) KW - tandem mass spectrometry KW - Triticum species flours KW - flour quality characteristics KW - narrow-leaved oleaster fruits KW - near-infrared hyperspectral imaging KW - geographical origin KW - convolutional neural network KW - effective wavelengths KW - food colorants (synthetic, natural) KW - food matrices KW - instrumental analysis KW - sample preparation KW - mango KW - volatile compounds KW - frequency detection (FD) KW - order-specific magnitude estimation (OSME) KW - odor activity value KW - sensory analysis KW - lead (II) KW - ELISA KW - monoclonal antibody (mAb) KW - isothiocyanobenzyl-EDTA (ITCBE) KW - chemiluminescent enzyme immunoassay (CLEIA) KW - meadow saffron KW - metabolomics KW - UHPLC-QTOF-mass spectrometry KW - extraction methods KW - antioxidants KW - Pressurized liquid extraction KW - soxhlet KW - solvent extraction KW - green analytical chemistry KW - Rosemary KW - poultry eggs KW - spectinomycin KW - lincomycin KW - ASE KW - GC-EI/MS/MS KW - acrylamide KW - kobbah KW - transglutaminase KW - pectin KW - chitosan-nanoparticles KW - coatings KW - mesoporous silica nanoparticles KW - grass pea KW - HPLC-RP KW - Curcuma longa L. KW - curcuminoid stability KW - multi-step extraction KW - ultrasound-assisted extraction KW - extraction kinetic KW - functional foods KW - gas chromatography KW - health effects KW - liquid chromatography (HPLC) KW - mass spectrometry KW - nutraceuticals KW - phytochemicals KW - solid-liquid extraction techniques UR - https://www.unicat.be/uniCat?func=search&query=sysid:145732919 AB - The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food. ER -