TY  - BOOK
TI  - Advances in Food Analysis
SN  - 9783039217427
PY  - 2019///
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - ?-blockers
KW  - ?13C-IRMS
KW  - 1H NMR
KW  - 1H-NMR
KW  - acidity
KW  - adulteration
KW  - agro-biodiversity
KW  - amino acids
KW  - anthocyanins
KW  - anti-inflammatory
KW  - antibiotics
KW  - antihyperglycemic
KW  - antioxidant
KW  - antioxidants
KW  - apple juice
KW  - aptamers
KW  - ASE
KW  - bifunctional polymer arms
KW  - bioactive compounds
KW  - biogenic amines
KW  - blends
KW  - bottle aging
KW  - Box-Behnken design
KW  - carbamates
KW  - carbohydrates
KW  - carotenoids
KW  - chemical composition
KW  - chemometric analysis
KW  - chemometrics
KW  - Chia seed oil
KW  - chiral
KW  - chiral stationary phases
KW  - clenbuterol
KW  - closures
KW  - collagen peptide
KW  - confirmatory method
KW  - conversion
KW  - Croatian wines
KW  - cuprous oxide nanoparticles
KW  - cyclic voltammetry
KW  - differential pulse voltammetry
KW  - dimerization
KW  - DNA barcode
KW  - DNA extraction
KW  - enantiomers
KW  - enhanced product ion (EPI)
KW  - essential oil
KW  - extraction techniques
KW  - fat-soluble vitamins
KW  - fatty acids
KW  - fatty acids composition
KW  - fermentation
KW  - flavokavains
KW  - flavor profile
KW  - florfenicol
KW  - florfenicol amine
KW  - food
KW  - food adulteration
KW  - food authentication
KW  - food composition
KW  - food process control
KW  - food quality
KW  - food safety
KW  - food security
KW  - fructose
KW  - fruit jams
KW  - fruit juice
KW  - geographical origin
KW  - gold nanoparticles biosensor
KW  - hard clams
KW  - high resolution mass spectrometry
KW  - high-throughput sequencing technology
KW  - hops extracts
KW  - HPLC
KW  - HPLC fingerprint
KW  - HPLC-QTOF-MS/MS
KW  - HRMS
KW  - hydrodistillation
KW  - immature honey
KW  - impedimetric aptasensor
KW  - IMS
KW  - isomerization
KW  - kavalactones
KW  - kiwifruit (Actinidia chinensis)
KW  - Lactarius deliciosus
KW  - lipid classes
KW  - lipid-lowering effect
KW  - liquid chromatography mass spectrometry
KW  - Marynka strain
KW  - mass fragmentation
KW  - mass spectra
KW  - Meretrix lyrata
KW  - metabolites
KW  - microalgae
KW  - microwave-assisted extraction
KW  - microwave-assisted hydrodistillation
KW  - milk
KW  - milk powder
KW  - modified electrode
KW  - molecular identification
KW  - molecular species of phospholipid
KW  - molecular weight
KW  - multi-physicochemical parameters
KW  - multiple reaction monitoring (MRM)
KW  - muscle
KW  - mycotoxin
KW  - myrtle
KW  - Myrtus communis
KW  - Myrtus communis L
KW  - natural mature honey
KW  - nitrite detection
KW  - NMR
KW  - oligosaccharides
KW  - PAT detection
KW  - pesticide residues
KW  - phenolic acids
KW  - phenolic compounds
KW  - phospholipids
KW  - phylogeny
KW  - Piper methysticum (kava)
KW  - PLS
KW  - Pol gene
KW  - polarity
KW  - polyelectrolyte composite film
KW  - Polygonatum cyrtonema
KW  - polyunsaturated fatty acid
KW  - poultry eggs
KW  - principal component analysis (PCA)
KW  - Q-Orbitrap
KW  - qualitative and quantitative PCR
KW  - quality control
KW  - quercetin
KW  - real-time quantitative PCR
KW  - reduced graphene oxide
KW  - review
KW  - rosé wines
KW  - saccharides
KW  - Scenedesmus
KW  - screen-printed interface
KW  - second-derivative linear sweep voltammetry
KW  - single-laboratory validation
KW  - Sojae semen praeparatum (SSP)
KW  - spectrum-effect relationship
KW  - steaming
KW  - sunset yellow
KW  - supercritical fluid extraction
KW  - systematic evolution of ligands by exponential enrichment
KW  - thiamphenicol
KW  - Tricholoma matsutake
KW  - UHPLC-UV
KW  - ultra-fast liquid chromatography (UFLC)-TripleTOF MS
KW  - ultrasound-assisted extraction
KW  - UPLC-FLD
KW  - validation
KW  - walnut varieties
KW  - white wines
N1  - Open Access
N2  - This Topical Collection of Molecules provides the most recent advancements and trends within the framework of food analysis, confirming the growing public, academic, and industrial interest in this field. The articles broach topics related to sample preparation, separation science, spectroscopic techniques, sensors and biosensors, as well as investigations dealing with the characterization of macronutrients, micronutrients, and other biomolecules. It offers the latest updates regarding alternative food sources (e.g., algae), functional foods, effects of processing, chiral or achiral bioactive compounds, contaminants, and every topic related to food science that is appealing to readers. Nowadays, the increasing awareness of the close relation among diet, health, and social development is stimulating demands for high levels of quality and safety in agro-food production, as well as new studies to fill gaps in the actual body of knowledge about food composition. For these reasons, modern research in food science and human nutrition is moving from classical methodologies to advanced instrumental platforms for comprehensive characterization. Nondestructive spectroscopic and imaging technologies are also proposed for food process monitoring and quality control in real time
UR  - https://directory.doabooks.org/handle/20.500.12854/40274
UR  - https://mdpi.com/books/pdfview/book/1786
ER  -