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Food Chemistry Chemometrics (Hardcover)
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Food Chemistry Chemometrics (Hardcover)
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Chemometrics is the chemical discipline that uses analytical
techniques in combination with mathematical and statistical methods
to obtain maximum information from chemical samples. The techniques
used to measure physicochemical properties of the sample are
selected depending of the given situation, and include
spectroscopy, gas chromatography, mass spectrometry, etc. Data
obtained is analyzed with methods of pattern recognition and
multivariate calibration, thus extracting valuable information such
as how ripe fruit is, the quality of olive oils, the origin of
coffee beans, etc. Moreover, the presence of toxic substances,
allergens or adulteration is uncovered. With increasing
globalization, it is paramount that we ensure only the highest
quality of food is traded between countries. Food Analysis and
Chemometrics gives the reader the necessary background of the
application of chemometrics in food. In the first chapters, the
design and planning of experiments is explained, followed by the
most widely used methods and the fundamentals of data analysis and
calibration. The reader will learn how to choose the most suitable
technique, obtain, process and analyze the samples, and how to
interpret the results. This book is referenced with a wide
selection of published research studies, and highlights practical
situations in which chemometrics has been applied. The book is
aimed at a diverse audience, including food quality and safety
testing laboratories, food scientists from academic institutions,
industry professionals, and governmental regulatory agencies.
Readers will understand both the key principles of chemometric
methods of modern food science and how to identify and apply the
best technique in real situations.
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