Food analysis panel analytical chemistry in the food industry

1981 ◽  
Vol 32 (5) ◽  
pp. 525-527
Keyword(s):  
Analytical Chemistry ◽  
Food Analysis ◽  
Food Industry

scholarly journals Chemometrics in analytical chemistry – an overview of applications from 2014 to 2018

2019 ◽  
Vol 44 (2) ◽  
pp. 11 ◽  
Author(s):  
Mônica Cardoso Santos ◽  
Paloma Andrade Martins Nascimento ◽  
Wesley Nascimento Guedes ◽  
Edenir Rodrigues Pereira-Filho ◽  
Érica Regina Filletti ◽  
...  
Keyword(s):  
Analytical Chemistry ◽  
Artificial Intelligence ◽  
Neural Networks ◽  
Artificial Neural Networks ◽  
Design Of Experiments ◽  
Factorial Design ◽  
Food Analysis ◽  
Multivariate Calibration ◽  
Routine Analysis ◽  
Chemometric Techniques

A compilation of papers published between 2014 and 2018 was evaluated. Many papers related to multivariate calibration and classification have been reported, as well as, design of experiments applications and artificial intelligence methods. Some applications were highlighted, as medical and pharmaceutical, food analysis, fuels, biological and forensic for the chemometric techniques on this review. Most studies are related to developing methods for practical solutions in industry or routine analysis. A promising scenario is shown considering the number of published papers: a total of 832 for this period using the keywords, multivariate classification, multivariate calibration, analysis, chemometrics, prediction, analytical chemistry, artificial neural networks (ANN), design of experiments (DoE) and factorial design. An useful overview for Analytical Chemistry researchers´ combined with Chemometrics is presented in this review.

scholarly journals Температурная эволюция диэлектрического отклика alpha-лактозы моногидрата в терагерцовом диапазоне частот

2020 ◽  
Vol 128 (6) ◽  
pp. 746
Author(s):  
Г.А. Командин ◽  
О.Е. Породинков ◽  
В.С. Ноздрин ◽  
Г.Р. Мусина ◽  
Н.В. Черномырдин ◽  
...  
Keyword(s):  
Analytical Chemistry ◽  
Food Industry ◽  
Solid Phase ◽  
Transmission Spectra ◽  
Practical Application ◽  
Lactose Monohydrate ◽  
Classical Oscillator ◽  
Response Phase ◽  
Terahertz Pulsed Spectroscopy ◽  
Complex Temperature

With a change in temperature, a-lactose monohydrate crystals undergo changes in the molecular structure due to dehydration and decay of intramolecular bonds. The transmission spectra of the pressed microcrystalline samples of a-lactose monohydrate were measured using terahertz pulsed spectroscopy in the temperature range of the existence of the solid phase 10 – 475 K. An analysis of the observed absorption lines using the classical oscillator model made it possible to reveal the complex temperature evolution of the eigenfreuencies of the resonances, as well as to determine the region of existence of response phase of a-lactose monohydrate. Data obtained can find practical application in various fields of terahertz optics, including pharmacology, food industry, analytical chemistry and biophotonics.

scholarly journals Межфазное распределение сорбиновой кислоты при экстракции сополимером N-винилформамида с 1-винил-3,5-диметилпиразолом

2019 ◽  
Vol 21 (1) ◽  
pp. 99-104
Author(s):  
Nadezhda Ya. Mokshina ◽  
Oksana A. Pakhomova ◽  
Gennadiy V. Shatalov ◽  
Dmitriy P. Tarasov
Keyword(s):  
Physical Chemistry ◽  
Analytical Chemistry ◽  
Capillary Electrophoresis ◽  
Organic Compounds ◽  
Food Industry ◽  
Condensed Matter ◽  
Distribution Coefficients

С целью изучения экстракции сорбиновой кислоты из объектов со сложной матрицей изучено межфазное распределение сорбиновой кислоты в системе сополимер N-винилформамид – 1-винил-3,5-диметилпиразол – хлорид аммония. Рассчитаны коэффициенты распределения и степень извлечения консерванта при различных соотношениях фаз и концентрации раствора сополимера. Установлено влияние рН на экстракцию сорбиновой кислоты, предложен механизм ее взаимодействия с экстрагентом. Определение сорбиновой кислоты в водно-солевой фазе осуществлено методом капиллярного электрофореза в выбранных условиях.       ЛИТЕРАТУРА Luk E., Yager M. Konservanty v pishevoy promyshlennosti. Svoistva i primenenie. [Preservatives in the Food Industry. Properties and Application]. Moscow, GIORD Publ., 2003, 256 p. (in Russ.) Mokshina N. Ya., Bykovskiy D. V., Shatalov G. V., Pakhomova O. A. Condensed Matter and Interphases, 2013, vol. 15, no. 4, pp. 423-427. URL: http://www.kcmf.vsu.ru/resources/t_15_4_2013_009.pdf (in Russ.) Korenman Ya. I. Koeffitsienty raspredeleniya organicheskix soedineny. Spravochnik. [Distribution Coefficients of Organic Compounds. Handbook]. Voronezh, Voronezh State Un-t Publ., 1992, 336 p. (in Russ.) Mokshina Ya., Bykovskiy D. V., Shatalov G. V., Pakhomova O. A. J. of Analyt. Chem., 2016, vol. 71, no. 2, pp. 201-204. https://doi.org/10.1134/s1061934816020106  Shatalov G.V., Luvlinskaya M. S. Pakhomova O. A., Mokshina N. Ya., Kuznetsov V.A. Russian J. of Applied Chem., 2016, vol. 89, no. 1, pp. 112-118. https://doi.org/10.1134/s1070427216010225 Bykovskiy D. V., Kuznetsov V. A., Mokshina N. Ya., Poyarkova T. N., Shatalov G. V., Izvestiya Vysshikh Uchebnykh Zavedeniy Khimiya Khimicheskaya Tekhnologiya, 2014, vol. 57, no. 7, pp. 73-77. (in Russ.) Mokshina N. Ya., Pakhomova O. A., Shatalov G. V., Kosinova I. I. Izvestiya Vysshikh Uchebnykh Zavedeniy Khimiya Khimicheskaya Tekhnologiya, 2019, vol. 62, no. 1. pp. 4-10.  https://doi.org/10.6060/ivkkt.20196201.5763  (in Russ.) Bykovskiy D. V., Mokshina N. Ya., Pakhomova O. A., Shatalov G. V., Luvlinskaya M. S. «Polymers-2017», Proceedings of the VII Rus. Kargin Conference, June 13-17, 2017, Moscow, 2017, p. 262. (in Russ.) Kirsh Yu. E. Poli-N-vinilpirrolidon i drugie poli-Nvinilamidy [Poly-N-vinylpyrrolidone and other poly-N-vinyl amides]. Moscow, Nauka Publ., 1998, 254 р. (in Russ.) Korenman J. I., Zykov A.V., Mokshina N. I., Bykovskiy D. V., Shatalov G. V. Russian Journal of Physical Chemistry A, 2011, vol. 85, no. 11, pр. 2000-2004.  https://doi.org/10.1134/s0036024411110185 Kartsova L. A. Problems of Analytical Chemistry. 18. Capillary Electrophoresis. Moscow, Nauka Publ., 2014, 438 p. (in Russ.)

Green analytical chemistry applied in food analysis: alternative techniques

2018 ◽  
Vol 22 ◽  
pp. 115-121 ◽  
Author(s):  
Juliana Azevedo Lima Pallone ◽  
Elem Tamirys dos Santos Caramês ◽  
Priscila Domingues Alamar
Keyword(s):  
Analytical Chemistry ◽  
Food Analysis ◽  
Green Analytical Chemistry ◽  
Alternative Techniques

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Sign in / Sign up

Export Citation Format

Share Document