In food and other biological materials

JF Gregory, R Engelhardt, SD Bhandari, DB Sartain, SK Gustafson. Adequacy of extraction techniques for determination of folate in foods and other biological materials. J Food Comp Anal 3 134— 144, 1990. 

III. Chemistry and Dietary Sources of Lycopene IY. Analytical Methods of Measuring Lycopene in Food and Other Biological Materials... 

IV. ANALYTICAL METHODS OF MEASURING LYCOPENE IN FOOD AND OTHER BIOLOGICAL MATERIALS... 

JF Gregory, D Feldstein. Determination of vitamin B-6 in foods and other biological materials by paired-ion HPLC. J Agric Food Chem 33 359-363, 1985. 

Gregory, J.F., Methods for determination of vitamin Be in foods and other biological materials a critical review, J. Food Comp. Anal, 1, 105-123, 1988. 

Some biological materials and pharmaceuticals, which may not be heated for ordinary drying, may be freeze-dried as discussed in Section 9.11. Also, in Section 9.12, sterilization of foods and other biological materials is discussed, which is another method often employed to preserve such materials. 

Ma, L., Davis, D. C., Obaldo, L. G., and Barbosa-Canovas, G. V. 1997. Mass and spatial characterization of biological materials. In Engineering Properties of Foods and Other Biological Materials. Pullman, WA Washington State University Publisher. 

The physical state of materials is often defined by their thermodynamic properties and equilibrium. Simple one-component systems may exist as crystalline solids, liquids or gases, and these equilibrium states are controlled by pressure and temperature. In most food and other biological systems, water content is high and the physieal state of water often defines whether the systems are frozen or liquid. In food materials science and characterization of food systems, it is essential to understand the physical state of food solids and their interactions with water. Equilibrium states are not typical of foods, and food systems need to be understood as nonequilibrium systems with time-dependent characteristics. 

Microbial systems present a unique potential for biological monitoring of toxic constituents in foods and other materials, as well as the environment. As indicators of toxicity, they are comprehensive, rapid and reliable. They may also provide insight into the nature of the toxicity in question, for example mutagenic and genetic activities. 

Examples of liquid-in-gas dispersions are the mist, the clouds, and other aerosols. Liquid-in-liquid dispersions are the emulsions. At room temperature there are only four types of mutually immiscible liquids water, hydrocarbon oils, fluorocarbon oils, and liquid metals — Mercury (Hg) and gallium (Ga). Many raw materials and products in food and petroleum industries exist in the form of oil in water or water in oil emulsions. The soil and some biological tissues can be considered liquid-in-solid dispersions. 

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