Manual Chemical Analysis of Food: Techniques and Applications

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Following a key lecture on a specific technique, some cases will be discussed demonstrating the potential and pitfalls for a certain class of foods or food components.

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The study load of this course is 1. Participants will receive 0. More information concerning the course can be obtained from Prof. Schols Henk. Schols wur.

For organisational matters please contact Mrs. The town of Wageningen is 5 km from Ede-Wageningen railway station, with transport options being taxi or bus.

Chemical Analysis of Food: Techniques and Applications - 1st Edition

Ede-Wageningen railway station is about one and a half hours from Amsterdam Schiphol Airport. For train schedules visit: www. Hotel accommodation is not included in the course fee. However a number of hotel rooms have been blocked at the WICC. Participants have to book their own room by sending an e-mail to: info wicc.

Yolanda Picó (Ed.): Chemical analysis of food. Techniques and applications

A particular case of novel food: Genetically modified organisms Flavours and Odours Emerging contaminants Allergens Metal speciation Du kanske gillar. Lifespan David Sinclair Inbunden. Growth Vaclav Smil Inbunden. Spara som favorit.

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Skickas inom vardagar. Laddas ned direkt. Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis.

Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information.

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  • The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.

    Winner of a PROSE Award , Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers Provides researchers with a single source for up-to-date information in food analysis Single go-to reference for emerging techniques and technologies Over 20 renowned international contributors Broad coverage of many important techniques makes this reference useful for a range of food scientists.


    They include the development of powerful analytical methods to ensure the origin and quality of food, as well as the discovery of biomarkers to identify potential food safety problems. In the area of nutrition, the future challenge is to identify, through specific biomarkers, individual peculiarities that allow early diagnosis and then a personalized prognosis and diet for patients with food-related disorders. Far from the aim of an exhaustive review of the abundant literature dedicated to the applications of omic sciences in food analysis, we will explore how classical approaches, such as those used in chemistry and biochemistry, have evolved to intersect with the new omics technologies to produce a progress in our understanding of the complexity of foods.

    Advances in the Chemical Analysis of Food