Analysis and characterisation of foods

Serrano-Lourido, D., Saurina, J., Hernandez-Cassou, S., and Checa, A., 2012. Classification and characterisation of Spanish red wines according to their appellation of origin based on chromatographic profiles and chemometric data analysis. Food Chem. 135 1425-1431. 

Duarte, A. Barros, P. S. Belton, R. Righelato, M. Spraul, E. Humpfer, A. M. Gil 2002, (High-resolution nuclear magnetic resonance spectroscopy and multivariate analysis for the characterisation of beer),/. Agric. Food Chem. 50, 2475-2481. 

Ultrasonically assisted extraction is also widely used for the isolation of effective medical components and bioactive principles from plant material [195]. The most common application of low-intensity ultrasound is as an analytical technique for providing information about the physico-chemical properties of foods, such as in the analysis of edible fats and oils (oil composition, oil content, droplet size of emulsions, and solid fat content) [171,218]. Ultrasonic techniques are also used for fluids characterisation [219]. 

Food colourant analysis characterisation of caramel colours and discrimination of malts from malt extracts. 

Moody, W.G. Beef Flavor. A Review." Food Technology, 227-232 iMay 1983). Mossinan, CJ. and M.J. Morello Flavor Analysis Developments in halation and Characterisation. Vol. 705. Oxford University Press, Inc.. New York, NY. 1998. Naves. Y.R. The Relationship between the Stereochemistry and Odorous Properties of Organic Substances. Molecular Structure and Organolepiic Quality. Society of Chemical Industry, London. 1957. 

Barret, A. M., Normand, M.D., Peleg, M. and Ross, E. (1992). Characterisation of the jagged stress-strain relationships of puffed extrudates using the Fast Fourier Transform and fractal analysis. J. Food Sci. 57, 227-232, 235. 

Our main objective was to prepare a useful reference source for all those involved in the research, teaching, study, and practice of electrochemical (bio)sensor analysis for environmental, clinical and industrial analysis. It covers the entire field of electrochemical (bio)sensor designs and characterisations and encompasses all subjects relevant to their application in real clinical, environment, food and industry related samples as well as for safety and security. The contributors work in a wide diversity of technological and scientific fields. 

F. Camin, K. Wietzerbin, A. Blanch Cordes, G. Haberhauer, M. Lees, G. Versini (2004) Application of multi-element stable isotope ratio analysis for the characterisation of French, Italian and Spanish cheese. J. Agric. Food Chem. 52, 6592-6601... 

Other techniques for the bioanalytical characterisation of allergenic proteins and for the elucidation of the tertiary stmcture are nuclear magnetic resonance spectroscopy and x-ray structure analysis, in which separated or purified proteins are used. The two techniques are still the only methods available for a determination of the stmcture of macromolecules such as proteins and nucleic acid on an atomic level, but are usually not utilized in standard food analysis. Both methods have been employed successfully in the elucidation of allergenic proteins [33,34]. 

Booth, D.A. and Conner, M.T. (1990) Characterisation and measurement of influences on food acceptability by analysis of choice differences theory and practice, Food Quality and Preference, 2, 75-85. 

Kuhnert, N., Jaiswal, R., Yassin, G., and Golon, A. (2013) What is under the hump Mass spectrometry based analysis of complex mixtures in processed food - Lessons from the characterisation of black tea thearubigins, coffee melanoidines and caramel. Food Fund., 4, 1130-1147. 

The second part of the book—Chapters 9-12— presents some selected applications of chemometrics to different topics of interest in the field of food authentication and control. Chapter 9 deals with the application of chemometric methods to the analysis of hyperspectral images, that is, of those images where a complete spectrum is recorded at each of the pixels. After a description of the peculiar characteristics of images as data, a detailed discussion on the use of exploratory data analytical tools, calibration and classification methods is presented. The aim of Chapter 10 is to present an overview of the role of chemometrics in food traceability, starting from the characterisation of soils up to the classification and authentication of the final product. The discussion is accompanied by examples taken from the different ambits where chemometrics can be used for tracing and authenticating foodstuffs. Chapter 11 introduces NMR-based metabolomics as a potentially useful tool for food quality control. After a description of the bases of the metabolomics approach, examples of its application for authentication, identification of adulterations, control of the safety of use, and processing are presented and discussed. Finally, Chapter 12 introduces the concept of interval methods in chemometrics, both for data pretreatment and data analysis. The topics... 

Harki, E., Talou, T., and Dargent, R., Purification, characterisation and analysis of melanin extracted from Tuber melanosporum Vitt., Food Chem., 58, 69, 1997. 

Applications The majority of SFE applications involves the extraction of dry solid matrices. Supercritical fluid extraction has demonstrated great utility for the extraction of organic analytes from a wide variety of solid matrices. The combination of fast extractions and easy solvent evaporation has resulted in numerous applications for SFE. Important areas of analytical SFE are environmental analysis (41 %), food analysis (38 %) and polymer characterisation (11%) [292], Determination of additives in polymers is considered attractive by SFE because (i) the SCF can more quickly permeate throughout the polymer matrix compared to conventional solvents, resulting in a rapid extraction (ii) the polymer matrix is (generally) not soluble in SCFs, so that polymer dissolution and subsequent precipitation are not necessary and (iii) organic solvents are not required, or are used only in very small quantities, reducing preparation time and disposal costs [359]. 

When colours are added to a food system, their characterisation is often more difficult due to interferences from other materials in the food or difficulty with their extraction from the food. This is particularly the case for high-protein foods, which bind colours very tightly and can make their quantitative analysis very difficult. However, analysis for azo-dyes in soft drinks is generally straightforward using modern methods. There is less interference than in other food systems and as the colours are already in solution, and not bound to other materials, this makes the analysis easier. In some cases, the colours can be analysed without prior concentration and in others they have to be concentrated by solid-phase extraction methods, for example, Ci8 cartridges followed by elution with a small volume of methanolic ammonia. 

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