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Food Analysis (food + analysis)

Distribution by Scientific Domains

Chemistry	69%

Selected Abstracts

Radical Reduction of Epoxides Using a Titanocene(III)/Water System: Synthesis of ,-Deuterated Alcohols and Their Use as Internal Standards in Food Analysis

EUROPEAN JOURNAL OF ORGANIC CHEMISTRY, Issue 22 2010
Tania Jiménez
Abstract We describe a comprehensive study into the Cp2TiCl-mediated reductive epoxide ring opening using either water as a hydrogen source or deuterium oxide as a deuterium source. The remarkable chemical profile of this reaction allows access to alcohols with anti-Markovnikov regiochemistry from different epoxides. The use of D2O as a deuterium source leads to an efficient synthesis of ,-deuterated alcohols, including a deuterated sample of tyrosol, a bioactive compound contained in the leaves of the olive, which was successfully applied as an internal standard in food analysis. [source]

Editorial: Separation Science in Food Analysis

JOURNAL OF SEPARATION SCIENCE, JSS, Issue 9-10 2005
Salvatore Fanali
[source]

SPR for molecular interaction analysis: a review of emerging application areas,

JOURNAL OF MOLECULAR RECOGNITION, Issue 3 2004
Robert Karlsson
Abstract PubMed searches identified four emerging application areas for surface plasmon resonance systems. Food analysis, proteomics, immunogenicity and drug discovery. These application areas are reviewed. In connection with the review of drug discovery applications a case study is presented. This study demonstrates the value of combining results from drug,target and ADME predictive assays for compound selection. Copyright © 2004 John Wiley & Sons, Ltd. [source]

Recent advances in the application of capillary electromigration methods for food analysis and Foodomics

ELECTROPHORESIS, Issue 1 2010
Miguel Herrero
Abstract The use of capillary electromigration methods to analyze foods and food components is reviewed in this work. Papers that were published during the period April 2007 to March 2009 are included following the previous review by García-Cañas and Cifuentes (Electrophoresis, 2008, 29, 294,309). These works include the analysis of amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions and other compounds found in foods and beverages, as well as those applications of CE for monitoring food interactions and food processing. The use of microchips, CE-MS, chiral-CE as well as other foreseen trends in food analysis are also discussed including their possibilities in the very new field of Foodomics. [source]

Cover Picture: Electrophoresis 10/2008

ELECTROPHORESIS, Issue 10 2008
Article first published online: 21 MAY 200
Regular issues provide a wide range of research and review articles covering all aspects of electrophoresis. Here you will find cutting-edge articles on methods and theory, instrumentation, nucleic acids, CE and CEC, miniaturization and microfluidics, proteomics and two-dimensional electrophoresis. "The present issue includes 29 manuscripts subdivided into three major parts: one part is devoted to instrumental and methodological advances, and two parts are providing an insight into up-to-date applications from the fields of natural products and food analysis on the one hand and biomedical and pharmaceutical analysis on the other hand. The approaches used comprise different modes of electroseparation methods such as CZE, packed column, monolithic column and open-tubular CEC, MEKC, CIEF, CITP, different modes of ionization such as MALDI, ICP, and ESI, as well as a range of mass analyzers from simple single quadrupole MS to top of the range Q-TOF instruments, providing MS-MS and accurate mass features." [source]

Radical Reduction of Epoxides Using a Titanocene(III)/Water System: Synthesis of ,-Deuterated Alcohols and Their Use as Internal Standards in Food Analysis

Applications of electronic noses and tongues in food analysis

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 6 2004
Anil K. Deisingh
Summary This review examines the applications of electronic noses and tongues in food analysis. A brief history of the development of sensors is included and this is illustrated by descriptions of the different types of sensors utilized in these devices. As pattern recognition techniques are widely used to analyse the data obtained from these multisensor arrays, a discussion of principal components analysis and artificial neural networks is essential. An introduction to the integration of electronic tongues and noses is also incorporated and the strengths and weaknesses of both are described. Applications described include identification and classification of flavour and aroma and other measurements of quality using the electronic nose. The uses of the electronic tongue in model analyses and other food, beverage and water monitoring applications are discussed. [source]

Hyperspectral imaging combined with principal component analysis for bruise damage detection on white mushrooms (Agaricus bisporus)

JOURNAL OF CHEMOMETRICS, Issue 3-4 2008
A. A. Gowen
Abstract Hyperspectral imaging (HSI) combines conventional imaging and spectroscopy to simultaneously acquire both spatial and spectral information from an object. This technology has recently emerged as a powerful process analytical tool for rapid, non-contact and non-destructive food analysis. In this study, the potential application of HSI for damage detection on the caps of white mushrooms (Agaricus bisporus) was investigated. Mushrooms were damaged by controlled vibration to simulate damage caused by transportation. Hyperspectral images were obtained using a pushbroom line-scanning HSI instrument, operating in the wavelength range of 400,1000,nm with spectroscopic resolution of 5,nm. The effective resolution of the CCD detector was 580,×,580,pixels by 12 bits. Two data reduction methods were investigated: in the first, principal component analysis (PCA) was applied to the hypercube of each sample, and the second PC (PC 2) scores image was used for identification of bruise-damaged regions on the mushroom surface; in the second method PCA was applied to a dataset comprising of average spectra from regions normal and bruise-damaged tissue. In this case it was observed that normal and bruised tissue were separable along the resultant first principal component (PC 1) axis. Multiplying the PC 1 eigenvector by the hypercube data allowed reduction of the hypercube to a 2-D image, which showed maximal contrast between normal and bruise-damaged tissue. The second method performed better than the first when applied to a set of independent mushroom samples. The results from this study could be used for the development of a non-destructive monitoring system for rapid detection of damaged mushrooms on the processing line. Copyright © 2008 John Wiley & Sons, Ltd. [source]

Determination of cholesterol oxides content in milk products by solid phase extraction and gas chromatography-mass spectrometry

JOURNAL OF SEPARATION SCIENCE, JSS, Issue 9-10 2003
María V. Calvo
Abstract A method for quick and reliable analysis of cholesterol oxidation products (COPs) in dairy products has been developed. After lipid extraction, fat was transesterified under mild conditions to avoid degradation of the target compounds. Isolation of the COPs studied from other components in the lipid fraction was carried out on an aminopropyl SPE cartridge. Finally, analytes were analysed by GC-MS without derivatisation. The method developed provides high specificity and good sensitivity, allowing the direct and unambiguous determination of the underivatized COPs investigated. Application of the method to dairy food analysis revealed the presence of COPs in powder milks and milk-based infant formulas commercially available in Spain, showing that attention should be focused on reduction of cholesterol oxidation levels during both the processing and the storage of these types of foodstuffs. [source]

Abstracts of the XIIth international symposium on luminescence spectrometry,Detection techniques in biomedical, environmental and food analysis (ISLS 2006)

LUMINESCENCE: THE JOURNAL OF BIOLOGICAL AND CHEMICAL LUMINESCENCE, Issue 6 2006
Article first published online: 28 NOV 200
[source]

Microbial contaminants in food: a big issue for a working group of the MoniQA NoE project

QUALITY ASSURANCE & SAFETY OF CROPS & FOOD, Issue 2 2009
A. Hoehl
Abstract Introduction The MoniQA Network of Excellence is an EC funded project working towards the harmonization of analytical methods for monitoring food quality and safety along the food supply chain. This paper summarises both the structure and tasks of the working group on microbial contaminants within the MoniQA NoE and specifically focuses on harmonisation strategies important in the microbiological analysis of food. Objectives There is a need for rapid microbiological methods in order to quickly and efficiently identify harmful pathogens in food sources. However, one of the major problems encountered with many new methods is their market acceptance, as they have to pass extensive validation/standardisation studies before they can be declared as official standard methods. Methods The working group on microbiological contaminants aims to contribute towards speeding up these prerequisites by collecting information on food law, quality assurance, quality control, sampling, economic impact, measurement uncertainty, validation protocols, official standard methods and alternative methods. Results The present report provides an overview of currently existing methodologies and regulations and addresses issues concerning harmonisation needs. One of the deliverables of the working group is the development of extended fact sheets and reviews based on relevant ,hot' topics and methods. The selection of food borne analytes for these fact sheets have been selected based on global, local and individual parameters. The working group has identified 5 groups of stakeholders (governmental bodies, standardisation/validation organisations, test kit/equipment manufacturers, food industry and consumers). Conclusion Current challenges of food microbiology are driven by new analytical methods, changes in the food market and altered consumer desires. The MoniQA NoE is contributing in overcoming these risks and challenges by providing a profound platform on microbiological rapid methods in food analysis to all stakeholders and it is expected that strong interaction within the network and beyond will foster harmonization. [source]