Food characterization

Concerning food peptides, most of the HPLC applications deal with food characterization (based on peptide profile), peptide separation, and identification [172,173] and detection of frauds in milk-based products, meat, and protein hydrolysates [115],... 

Food characterization Peptide pattern Meat, soya, and others... 

In this chapter, the principle of NIR will be explained, and new trends of R D on NIR will be described. In addition, use of FT-IR in food characterization will be described briefly. 

This chapter will review recent developments in the use of antibodies in food characterization covering immunoassays, their development, application and value in ingredient identification (section 2), immunoadsorption or... 

In conclusion, the area of antibodies for food characterization has made significant inroads since its pioneering days. This chapter has made an attempt to highlight some of the more recent advances which have impacted the food industry. 

F, and Na are commonly used. MRI was used for the first time in 1973 (Lauterbur, 1973) and nowadays is successfully applied to food characterization (Falcone et al., 2006). 

Cordelia, C., Moussa, I., Martel, A. C., Sbirrazzuoli, N., and Lizzani-Cuvelier, L. (2002). Recent developments in food characterization and adulteration detection Technique-oriented perspectives. J. Agric. Food Chem. 50,1751-1764. 

R96 F. Bertocchi and M. Pad, High Resolution Solid State NMR Spectroscopy of Foods , in Basic NMR in Foods Characterization, ed. E. Brosio, Research Signpost, Trivandrum, India, 2009, p 109. 

APPLICATIONS OF FIELD CYCLING RELAXOMETRY TO FOOD CHARACTERIZATION... 

The last decades have witnessed a growing interest in the search of new tools for food characterization. Any progress in analytical instrumentation is exploited to obtain more advanced description of foodstuff. Often the diffusion of a new methodology is hampered only by the complex sample preparation and the associated costs. Therefore methods that do not require any (or minimal) sample treatment are highly desired. Analysis of food products should require the use of non-invasive techniques because sensorial and safety properties are related to the structural and compositional complexity and heterogeneity of the matrix, which must be preserved as mueh as possible in its original state. 

Along the years, Hi Resolution NMR spectroscopy has gained an important position among the spectroscopic methods for food characterization thanks to its unique ability to identify (and quantify) all the major low-medium molecular weight components by a single spectrum acquisition without the need for any separative or destructive procedure. 

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