0
Your cart

Your cart is empty

Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

Buy Now

Chemometrics in Food Chemistry, Volume 28 (Hardcover, New) Loot Price: R3,666
Discovery Miles 36 660
Chemometrics in Food Chemistry, Volume 28 (Hardcover, New): Federico Marini

Chemometrics in Food Chemistry, Volume 28 (Hardcover, New)

Federico Marini

Series: Data Handling in Science and Technology

 (sign in to rate)
Loot Price R3,666 Discovery Miles 36 660 | Repayment Terms: R344 pm x 12*

Bookmark and Share

Expected to ship within 12 - 17 working days

The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff - where the word "quality" encompasses many different meanings, including e.g. nutritional value, safety of use, absence of alteration and adulterations, genuineness, typicalness, etc. - has led researchers to look for increasingly effective tools to investigate and deal with food chemistry problems. As even the simplest food is a complex matrix, the way to investigate its chemistry cannot be other than multivariate. Therefore, chemometrics is a necessary and powerful tool for the field of food analysis and control.

For food science in general and food analysis and control in particular, there are several problems for which chemometrics are of utmost importance. Traceability, i.e. the possibility of verifying the animal/botanical, geographical and/or productive origin of a foodstuff, is, for instance, one area where the use of chemometric techniques is not only recommended but essential: indeed, at present no specific chemical and/or physico-chemical markers have been identified that can be univocally linked to the origin of a foodstuff and the only way of obtaining reliable traceability is by means of multivariate classification applied to experimental fingerprinting results.

Anotherarea where chemometrics is of particular importance is in building the bridge between consumer preferences, sensory attributes and molecular profiling of food: by identifying latent structures among the data tables, bilinear modeling techniques (such as PCA, MCR, PLS and its various evolutions) can provide an interpretable and reliable connection among these domains. Other problems include process control and monitoring, the possibility of using RGB or hyperspectral imaging techniques to nondestructively check food quality, calibration of multidimensional or hyphenated instruments etc. "

General

Imprint: Elsevier Science Ltd
Country of origin: United Kingdom
Series: Data Handling in Science and Technology
Release date: June 2013
First published: 2013
Volume editors: Federico Marini
Dimensions: 229 x 152 x 33mm (L x W x T)
Format: Hardcover
Pages: 512
Edition: New
ISBN-13: 978-0-444-59528-7
Categories: Books > Science & Mathematics > Chemistry > Analytical chemistry > General
Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
Promotions
LSN: 0-444-59528-7
Barcode: 9780444595287

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!

Partners