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Chemometrics In Food Chemistry

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Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Federico Marini
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 0128083220
Language : En, Es, Fr & De

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Book Description :

The chapter describes the motivation behind the book and introduces the role of chemometrics in food quality control and authentication. A brief description of the structure of the monograph is also provided.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Lucia Bertacchini,Marina Cocchi,Mario Li Vigni,Andrea Marchetti,Elisa Salvatore,Simona Sighinolfi,Michele Silvestri,Caterina Durante
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 012808331X
Language : En, Es, Fr & De

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Book Description :

In the last decades, mankind has become totally aware about the importance of food quality: nowadays authentication and traceability are words of general use. Food authentication verifies how much a food is in accordance with its label description and law and it could be considered a further guarantee for the quality and safety of a foodstuff. The traceability of food could be considered an essential element in ensuring safety and high quality of food. The synergistic use of instrumental analytical techniques and chemometrics represents a promising way to obtain trustworthy results in the development of authenticity and traceability models. This chapter deals with the potentialities of chemometrics tools in resolving some real issues related to food traceability and authenticity. Particular attention will be paid to the use of some exploratory, classification, and discrimination techniques. In the first part of this chapter, a briefly description of European regulations (Authenticity and Traceability: the European Union point of view), and traceability and authenticity markers (Authenticity and Traceability: a scientific point of view) is reported. The second part is split into two sections: namely Food Authenticity and Food Traceability applications, where the main features and advantages of some chemometrics approaches are presented.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Ivana Stanimirova,Michał Daszykowski,Beata Walczak
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 0128083298
Language : En, Es, Fr & De

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Book Description :

In this chapter, foundations of robust statistics are introduced, including classic and robust estimators as well as their statistical properties (breakdown point, efficiency, influence function and equivariance property). Then, some robust methods that have gained popularity in recent years are presented. The major benefit of using robust methods stems from the fact that they help providing stable estimates for data containing outliers (food samples that have considerably different compositions in comparison with the majority of samples). Regardless of reasons for their uniqueness, outliers strongly affect data interpretation when any method with the least-squares cost function is used. Therefore, robust methods are more suitable to explore and model data containing natural samples when outliers are expected. In addition to exploration and modeling of multivariate data, processing of incomplete multivariate data that contain outliers is also discussed.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Anna de Juan,Sílvia Mas
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 0128083271
Language : En, Es, Fr & De

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Book Description :

The term multivariate curve resolution (MCR) designates a family of methods devoted to solving the mixture analysis problem in multicomponent samples. MCR provides the qualitative and quantitative contribution (profile) of each of the compounds in a sample from the sole information of the raw experimental data acquired. Food analysis is about knowing the qualitative and quantitative composition of foodstuffs and, hence, MCR fits very well in this scenario. Typical problems related to food analysis that can be solved by MCR are the identification and analytical determination of target compounds in the presence of unknown interferences/compounds, obtaining food fingerprint information to be used for authentication, adulteration or other purposes, and the interpretation of food processes. All these situations can be solved by handling measurements as simple as a data table with one spectrum (response) per sample or as complex as flexible multiset structures formed by several data tables (e.g. excitation/emission spectra, hyphenated separation techniques: high-performance liquid chromatography with diode array detection, liquid chromatography or gas chromatography–mass spectrometry, etc.), each of them related to a sample or to a particular food condition.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Frank Westad,Marta Bevilacqua,Federico Marini
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 0128083255
Language : En, Es, Fr & De

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Book Description :

In this chapter, a survey of the theory behind the main chemometric methods used for multivariate calibration is presented. Ordinary least squares, multiple linear regression, principal component regression, partial least squares regression and principal covariate regression are discussed in detail. Tools for model diagnostics and model interpretation are presented, together with strategies for variable selection.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Riccardo Guidetti,Roberto Beghi,Valentina Giovenzana
Publisher : Unknown
Release : 2016-04
ISBN : 9781781548721
Language : En, Es, Fr & De

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Book Description :

Download Chemometrics in Food Chemistry book written by Riccardo Guidetti,Roberto Beghi,Valentina Giovenzana, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Mario Li Vigni,Caterina Durante,Marina Cocchi
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 0128083247
Language : En, Es, Fr & De

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Book Description :

In the food research and production field, system complexity is increasing and several new challenges are emerging every day. This implies an urgent necessity to extract information and obtain models capable of inferring the underlying relationships that link all the variability sources which characterize food or its production process (e.g. compositional profile, processing conditions) to very general end properties of foodstuff, such as the healthiness, the consumer perception, the link to a territory and the effect of the production chain itself on food. This makes a ‘deductive’ theory-driven research approach inefficient, as it is often difficult to formulate hypotheses. Explorative multivariate data analysis methods, together with the most recent analytical instrumentation, offer the possibility to come back to an ‘inductive’ data-driven attitude with a minimum of a priori hypotheses, instead helping in formulating new ones from the direct observation of data. The aim of this chapter is to offer the reader an overview of the most significant tools that can be used in a preliminary, exploratory phase, ranging from the most classical descriptive statistics methods, to multivariate analysis methods, with particular attention to projection methods. For all techniques, examples are given so that the main advantage of these techniques, which is a direct, graphical representation of data and their characteristics, can be immediately experienced by the reader.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Alberta Tomassini,Giorgio Capuani,Maurizio Delfini,Alfredo Miccheli
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 0128083328
Language : En, Es, Fr & De

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Book Description :

In this chapter, we report the NMR-based metabolomic approach in food analysis and display its more instructive applications in quality control in order to illustrate the set of problems related to the peculiar data source, the potentiality, and the development features of main interest for chemometricians in this field.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Francesco Savorani,Morten Arendt Rasmussen,Åsmund Rinnan,Søren Balling Engelsen
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 0128083336
Language : En, Es, Fr & De

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Book Description :

In classical empirical research a model requires that the number of variables must be less than the number of observations, but developments in chemometrics and modern analytical platforms have pushed people beyond the classical model. Typical “omics” data sets will include 100–1000 samples and often more than 10,000 variables and the advantage of using chemometrics to large data structures is the ability to efficiently deal with collinear data sets with many more variables than samples. However, the trend with ever more variables also pushes the chemometric tools to the limit as they will also increase the extent of spurious correlations and interferences. This chapter advocates for a systematic breakdown of the variable space in intervals in order to improve the interpretability and performance of chemometric methods. The term “i-chemometrics” is here introduced to encompass the whole class of interval-based chemometric methods. This chapter will describe the advantages of using the generic i-chemometric methods for data preprocessing, data exploration, regression, and sample classification/discrimination using examples from NMR foodomics. The main advantages are more parsimonious models, improved interpretability and, in many cases, improved performance.

Encyclopaedia of Food

Encyclopaedia of Food Book
Author : Anonim
Publisher : Unknown
Release : 2016
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Encyclopaedia of Food book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : José Manuel Amigo,Federico Marini
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 012808328X
Language : En, Es, Fr & De

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Book Description :

This chapter provides an overview of the main multiway methods used for data decomposition, calibration and pattern recognition. Parallel factor analysis (PARAFAC), PARAFAC2, Tucker3 and other multiway methods are briefly presented, together with a description and discussion of the main properties and steps of their most popular algorithms. The theoretical explanation is accompanied by some illustrative examples of their application in the field of Food Science (classification of vinegars with Excitation-Emission Fluorescence, ripening of apples measured with GC–MS, sensory analysis and prediction of sugar properties based on fluorescence landscape).

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Marta Bevilacqua,Remo Bucci,Andrea D. Magrì,Antonio L. Magrì,Riccardo Nescatelli,Federico Marini
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 0128083263
Language : En, Es, Fr & De

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Book Description :

This chapter describes the basic theory about classification, starting from a general description of the different approaches to classification and then illustrating in detail the principal methods which are used in the framework of assessment of food quality. Examples of application of the methods to different data sets are also provided.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : José Manuel Amigo,Idoia Martí,Aoife Gowen
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 0128083301
Language : En, Es, Fr & De

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Book Description :

Computer vision systems have become typical tools of increasing importance to control manufacturing processes and product quality in a non-destructive manner in food industrial processing. During the past several years, we have heard about how hyperspectral imaging, joined with chemometrics, could offer a set of possibilities that may help to increase the control of the final quality assessment in production lines. This chapter will not review the main applications of HSI and chemometrics for food quality assessment, since this has already been extensively covered in several reviews. Instead, we will discuss the application and feasibility of the main chemometric techniques applied to different foodstuffs. The reader will be provided with a detailed overview of how to use chemometrics in hyperspectral data, along with a critical discussion on their respective advantages and potential pitfalls. The examples that we will use for this purpose are the detection of water in cheese, classification of bitterness in almonds in a set of samples, detection and classification of contaminants in cheese, and hydration of chickpeas during soaking.

Food Chemistry Chemometrics

Food Chemistry Chemometrics Book
Author : Gonzalo Delgado
Publisher : Unknown
Release : 2017
ISBN : 9781680944242
Language : En, Es, Fr & De

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Book Description :

Download Food Chemistry Chemometrics book written by Gonzalo Delgado, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Chemometrics in Food Chemistry

Chemometrics in Food Chemistry Book
Author : Riccardo Leardi
Publisher : Elsevier Inc. Chapters
Release : 2013-06-08
ISBN : 0128083239
Language : En, Es, Fr & De

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Book Description :

In this chapter, some of the most commonly used designs (e.g. Full Factorial, Plackett–Burman, Central Composite, Doehlert, D-Optimal, qualitative variables at more than two levels, mixture) will be presented. It will be shown how it is often possible to obtain them by hand, without using any software. How to compute the coefficients of the model and their significance will also be shown. The different designs will be illustrated and commented by means of real examples.

Chemical Analysis of Food

Chemical Analysis of Food Book
Author : Yolanda Picó
Publisher : Academic Press
Release : 2012
ISBN : 0123848628
Language : En, Es, Fr & De

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Book Description :

"The book contains twenty three chapters written by experts on the subject is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, andon data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic andelectrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--

Special Issue 8th Brazilian Workshop on Chemometrics Application of Chemometrics Techniques in Food Chemistry

Special Issue  8th Brazilian Workshop on Chemometrics  Application of Chemometrics Techniques in Food Chemistry Book
Author : Sergio Luis Costa Ferreira
Publisher : Unknown
Release : 2018
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Special Issue 8th Brazilian Workshop on Chemometrics Application of Chemometrics Techniques in Food Chemistry book written by Sergio Luis Costa Ferreira, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

In Search of Honey Authentication

In Search of Honey Authentication Book
Author : Ioannis Karabagias
Publisher : Cambridge Scholars Publishing
Release : 2021-04-06
ISBN : 1527568024
Language : En, Es, Fr & De

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Book Description :

This book highlights the use of specific physicochemical parameters, such as sugar content, moisture content, electrical conductivity, acidity, colour, and attributes in the production of honey. It also discusses the use of honey micro-constituents, including volatile compounds, polyphenols, minerals, organic acids, free amino acids and isotopic data, in the determination of the botanical and geographical origins of honey, in combination with chemometrics. It represents the ultimate research guide and reference manual for the determination of honey uniqueness, and will appeal to both academics and practitioners in the honey industry.

Food Authentication

Food Authentication Book
Author : Contantinos A. Georgiou
Publisher : John Wiley & Sons
Release : 2017-05-08
ISBN : 1118810260
Language : En, Es, Fr & De

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Book Description :

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat and the Chinese melamine scandals, the latter of which led to six fatalities and the hospitalization of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques and markers that have emerged in recent years. An introductory section presents the concepts of food authentication, while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species, and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor's conclusions and future outlook. Beyond being a reference for researchers working in food authentication, this book will serve as an essential resource for analytical scientists interested in the field and food scientists aiming to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their studies in food authentication, and will be useful to researchers in universities and research institutions.

Chemometrics in Practical Applications

Chemometrics in Practical Applications Book
Author : Kurt Varmuza
Publisher : IntechOpen
Release : 2012-03-23
ISBN : 9789535104384
Language : En, Es, Fr & De

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Book Description :

In the book "Chemometrics in practical applications", various practical applications of chemometric methods in chemistry, biochemistry and chemical technology are presented, and selected chemometric methods are described in tutorial style. The book contains 14 independent chapters and is devoted to filling the gap between textbooks on multivariate data analysis and research journals on chemometrics and chemoinformatics.