Sinossi
There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much information as possible about products quickly and efficiently. Therefore, the rapid detection of indicators that determine food quality and safety risks helps to ensure an effective and comprehensive food sovereignty system. For this purpose, the most powerful and commonly used analytical techniques are liquid or gas chromatography, both coupled to different detection systems. The use of these analytical techniques involves long analysis times and prior procedures of fitness for measuring such as sample pre-treatment, in which the use of reagents and chemical solvents that may be hazardous or harmful to the environment is common. These facts highlight the need for the development of new analytical methods that offer the possibility of rapid, non-invasive, on-site, environmentally friendly analyses that can be carried out along the entire production chain. In addition, recent technological developments and advances in data mining and machine learning offer the opportunity to introduce changes that could transform the role of food integrity.
Non-invasive and Non-destructive Methods for Food Integrity is dedicated to describing the fundamentals and applications of existing analytical technologies and the current state of these techniques at industrial level. The text utilizes reported studies and applications, differentiating by particular food and beverage groups, in order to provide a comprehensive and detailed overview of the current state of the art of non-invasive / non-destructive analytical techniques for food quality and integrity. For each technique covered, an introduction is included and thechemical information obtained and why this technology is useful for food analysis. Information on the instrumentation available for the application of each technique in food is also provided, as well as information on data processing, with reference to the treatment of the signal obtained and the use of chemometrics. Applications published in scientific literature are detailed for different categories of similar foods, based on the techniques that are already used for the routine control of food integrity. This book provides guidance for potential users in the food industries and quality control laboratories for choosing which technology to implement based on the type of product and the results to be obtained.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Informazioni sull?autore
Ana María Jiménez-Carvelo is a Ramón y Cajal fellow in the Department of Analytical Chemistry, Faculty of Science at the University of Granada in Granada, Spain
Alejandra Arroyo-Cerezo is a Postdoctoral Researcher in the Department of Analytical Chemistry, Faculty of Science at the University of Granada in Granada, Spain
Luis Cuadros-Rodríguez is a Full Professor in the Department of Analytical Chemistry, Faculty of Science at the University of Granada in Granada, Spain
Dalla quarta di copertina
There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much information as possible about products quickly and efficiently. Therefore, the rapid detection of indicators that determine food quality and safety risks helps to ensure an effective and comprehensive food sovereignty system. For this purpose, the most powerful and commonly used analytical techniques are liquid or gas chromatography, both coupled to different detection systems. The use of these analytical techniques involves long analysis times and prior procedures of fitness for measuring such as sample pre-treatment, in which the use of reagents and chemical solvents that may be hazardous or harmful to the environment is common. These facts highlight the need for the development of new analytical methods that offer the possibility of rapid, non-invasive, on-site, environmentally friendly analyses that can be carried out along the entire production chain. In addition, recent technological developments and advances in data mining and machine learning offer the opportunity to introduce changes that could transform the role of food integrity.
Non-invasive and Non-destructive Methods for Food Integrity is dedicated to describing the fundamentals and applications of existing analytical technologies and the current state of these techniques at industrial level. The text utilizes reported studies and applications, differentiating by particular food and beverage groups, in order to provide a comprehensive and detailed overview of the current state of the art of non-invasive / non-destructive analytical techniques for food quality and integrity. For each technique covered, an introduction is included and thechemical information obtained and why this technology is useful for food analysis. Information on the instrumentation available for the application of each technique in food is also provided, as well as information on data processing, with reference to the treatment of the signal obtained and the use of chemometrics. Applications published in scientific literature are detailed for different categories of similar foods, based on the techniques that are already used for the routine control of food integrity. This book provides guidance for potential users in the food industries and quality control laboratories for choosing which technology to implement based on the type of product and the results to be obtained.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Risultati della ricerca per Non-invasive and Non-destructive Methods for Food Integrity
Foto dell'editore
Non-invasive and Non-destructive Methods for Food Integrity
Da: Best Price, Torrance, CA, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. SUPER FAST SHIPPING. Codice articolo 9783031764646
Compra nuovo
EUR 220,39
Spese di spedizione:
EUR 7,75
In U.S.A.
Quantità: 2 disponibili
Foto dell'editore
Non-invasive and Non-destructive Methods for Food Integrity
Da: Ria Christie Collections, Uxbridge, Regno Unito
Valutazione del venditore 5 su 5 stelle
Condizione: New. In. Codice articolo ria9783031764646_new
Compra nuovo
EUR 247,31
Spese di spedizione:
EUR 13,57
Da: Regno Unito a: U.S.A.
Quantità: Più di 20 disponibili
Immagini fornite dal venditore
Non-invasive and Non-destructive Methods for Food Integrity
Editore:
Springer, Berlin, Springer Nature Switzerland, Springer, 2024
ISBN 10: 3031764641
ISBN 13: 9783031764646
Nuovo
Rilegato
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much information as possible about products quickly and efficiently. Therefore, the rapid detection of indicators that determine food quality and safety risks helps to ensure an effective and comprehensive food sovereignty system. For this purpose, the most powerful and commonly used analytical techniques are liquid or gas chromatography, both coupled to different detection systems. The use of these analytical techniques involves long analysis times and prior procedures of fitness for measuring such as sample pre-treatment, in which the use of reagents and chemical solvents that may be hazardous or harmful to the environment is common. These facts highlight the need for the development of new analytical methods that offer the possibility of rapid, non-invasive, on-site, environmentally friendly analyses that can be carried out along the entire production chain. In addition, recent technological developments and advances in data mining and machine learning offer the opportunity to introduce changes that could transform the role of food integrity.Non-invasive and Non-destructive Methods for Food Integrity is dedicated to describing the fundamentals and applications of existing analytical technologies and the current state of these techniques at industrial level. The text utilizes reported studies and applications, differentiating by particular food and beverage groups, in order to provide a comprehensive and detailed overview of the current state of the art of non-invasive / non-destructive analytical techniques for food quality and integrity. For each technique covered, an introduction is included and thechemical information obtained and why this technology is useful for food analysis. Information on the instrumentation available for the application of each technique in food is also provided, as well as information on data processing, with reference to the treatment of the signal obtained and the use of chemometrics. Applications published in scientific literature are detailed for different categories of similar foods, based on the techniques that are already used for the routinecontrol of food integrity. This book provides guidance for potential users in the food industries and quality control laboratories for choosing which technology to implement based on the type of product and the results to be obtained. 417 pp. Englisch. Codice articolo 9783031764646
Compra nuovo
EUR 246,09
Spese di spedizione:
EUR 23,00
Da: Germania a: U.S.A.
Quantità: 2 disponibili
Foto dell'editore
Non-invasive and Non-destructive Methods for Food Integrity (Hardcover)
Editore:
Springer International Publishing AG, Cham, 2024
ISBN 10: 3031764641
ISBN 13: 9783031764646
Nuovo
Rilegato
Da: Grand Eagle Retail, Bensenville, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: new. Hardcover. There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much information as possible about products quickly and efficiently. Therefore, the rapid detection of indicators that determine food quality and safety risks helps to ensure an effective and comprehensive food sovereignty system. For this purpose, the most powerful and commonly used analytical techniques are liquid or gas chromatography, both coupled to different detection systems. The use of these analytical techniques involves long analysis times and prior procedures of fitness for measuring such as sample pre-treatment, in which the use of reagents and chemical solvents that may be hazardous or harmful to the environment is common. These facts highlight the need for the development of new analytical methods that offer the possibility of rapid, non-invasive, on-site, environmentally friendly analyses that can be carried out along the entire production chain. In addition, recent technological developments and advances in data mining and machine learning offer the opportunity to introduce changes that could transform the role of food integrity. Non-invasive and Non-destructive Methods for Food Integrity is dedicated to describing the fundamentals and applications of existing analytical technologies and the current state of these techniques at industrial level. The text utilizes reported studies and applications, differentiating by particular food and beverage groups, in order to provide a comprehensive and detailed overview of the current state of the art of non-invasive / non-destructive analytical techniques for food quality and integrity. For each technique covered, an introduction is included and thechemical information obtained and why this technology is useful for food analysis. Information on the instrumentation available for the application of each technique in food is also provided, as well as information on data processing, with reference to the treatment of the signal obtained and the use of chemometrics. Applications published in scientific literature are detailed for different categories of similar foods, based on the techniques that are already used for the routine control of food integrity. This book provides guidance for potential users in the food industries and quality control laboratories for choosing which technology to implement based on the type of product and the results to be obtained. There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Codice articolo 9783031764646
Compra nuovo
EUR 279,47
Spese di spedizione:
GRATIS
In U.S.A.
Quantità: 1 disponibili
Immagini fornite dal venditore
Non-invasive and Non-destructive Methods for Food Integrity
Editore:
Springer Nature Switzerland, 2024
ISBN 10: 3031764641
ISBN 13: 9783031764646
Nuovo
Rilegato
Da: preigu, Osnabrück, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. Non-invasive and Non-destructive Methods for Food Integrity | Ana María Jiménez-Carvelo (u. a.) | Buch | xii | Englisch | 2024 | Springer Nature Switzerland | EAN 9783031764646 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. Codice articolo 130115231
Compra nuovo
EUR 214,05
Spese di spedizione:
EUR 70,00
Da: Germania a: U.S.A.
Quantità: 5 disponibili
Foto dell'editore
Non-invasive and Non-destructive Methods for Food Integrity (Hardcover)
Editore:
Springer International Publishing AG, Cham, 2024
ISBN 10: 3031764641
ISBN 13: 9783031764646
Nuovo
Rilegato
Da: CitiRetail, Stevenage, Regno Unito
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: new. Hardcover. There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much information as possible about products quickly and efficiently. Therefore, the rapid detection of indicators that determine food quality and safety risks helps to ensure an effective and comprehensive food sovereignty system. For this purpose, the most powerful and commonly used analytical techniques are liquid or gas chromatography, both coupled to different detection systems. The use of these analytical techniques involves long analysis times and prior procedures of fitness for measuring such as sample pre-treatment, in which the use of reagents and chemical solvents that may be hazardous or harmful to the environment is common. These facts highlight the need for the development of new analytical methods that offer the possibility of rapid, non-invasive, on-site, environmentally friendly analyses that can be carried out along the entire production chain. In addition, recent technological developments and advances in data mining and machine learning offer the opportunity to introduce changes that could transform the role of food integrity. Non-invasive and Non-destructive Methods for Food Integrity is dedicated to describing the fundamentals and applications of existing analytical technologies and the current state of these techniques at industrial level. The text utilizes reported studies and applications, differentiating by particular food and beverage groups, in order to provide a comprehensive and detailed overview of the current state of the art of non-invasive / non-destructive analytical techniques for food quality and integrity. For each technique covered, an introduction is included and thechemical information obtained and why this technology is useful for food analysis. Information on the instrumentation available for the application of each technique in food is also provided, as well as information on data processing, with reference to the treatment of the signal obtained and the use of chemometrics. Applications published in scientific literature are detailed for different categories of similar foods, based on the techniques that are already used for the routine control of food integrity. This book provides guidance for potential users in the food industries and quality control laboratories for choosing which technology to implement based on the type of product and the results to be obtained. There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Codice articolo 9783031764646
Compra nuovo
EUR 260,11
Spese di spedizione:
EUR 41,90
Da: Regno Unito a: U.S.A.
Quantità: 1 disponibili
Immagini fornite dal venditore
Non-invasive and Non-destructive Methods for Food Integrity
Editore:
Springer Nature Switzerland Dez 2024, 2024
ISBN 10: 3031764641
ISBN 13: 9783031764646
Nuovo
Rilegato
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. Neuware -There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much information as possible about products quickly and efficiently. Therefore, the rapid detection of indicators that determine food quality and safety risks helps to ensure an effective and comprehensive food sovereignty system. For this purpose, the most powerful and commonly used analytical techniques are liquid or gas chromatography, both coupled to different detection systems. The use of these analytical techniques involves long analysis times and prior procedures of fitness for measuring such as sample pre-treatment, in which the use of reagents and chemical solvents that may be hazardous or harmful to the environment is common. These facts highlight the need for the development of new analytical methods that offer the possibility of rapid, non-invasive, on-site, environmentally friendly analyses that can be carried out along the entire production chain. In addition, recent technological developments and advances in data mining and machine learning offer the opportunity to introduce changes that could transform the role of food integrity.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 432 pp. Englisch. Codice articolo 9783031764646
Compra nuovo
EUR 246,09
Spese di spedizione:
EUR 60,00
Da: Germania a: U.S.A.
Quantità: 2 disponibili
Immagini fornite dal venditore
Non-invasive and Non-destructive Methods for Food Integrity
Editore:
Springer Nature Switzerland, Springer Nature Switzerland, 2024
ISBN 10: 3031764641
ISBN 13: 9783031764646
Nuovo
Rilegato
Da: AHA-BUCH GmbH, Einbeck, Germania
Valutazione del venditore 5 su 5 stelle
Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much information as possible about products quickly and efficiently. Therefore, the rapid detection of indicators that determine food quality and safety risks helps to ensure an effective and comprehensive food sovereignty system. For this purpose, the most powerful and commonly used analytical techniques are liquid or gas chromatography, both coupled to different detection systems. The use of these analytical techniques involves long analysis times and prior procedures of fitness for measuring such as sample pre-treatment, in which the use of reagents and chemical solvents that may be hazardous or harmful to the environment is common. These facts highlight the need for the development of new analytical methods that offer the possibility of rapid, non-invasive, on-site, environmentally friendly analyses that can be carried out along the entire production chain. In addition, recent technological developments and advances in data mining and machine learning offer the opportunity to introduce changes that could transform the role of food integrity.Non-invasive and Non-destructive Methods for Food Integrity is dedicated to describing the fundamentals and applications of existing analytical technologies and the current state of these techniques at industrial level. The text utilizes reported studies and applications, differentiating by particular food and beverage groups, in order to provide a comprehensive and detailed overview of the current state of the art of non-invasive / non-destructive analytical techniques for food quality and integrity. For each technique covered, an introduction is included and thechemical information obtained and why this technology is useful for food analysis. Information on the instrumentation available for the application of each technique in food is also provided, as well as information on data processing, with reference to the treatment of the signal obtained and the use of chemometrics. Applications published in scientific literature are detailed for different categories of similar foods, based on the techniques that are already used for the routinecontrol of food integrity. This book provides guidance for potential users in the food industries and quality control laboratories for choosing which technology to implement based on the type of product and the results to be obtained. Codice articolo 9783031764646
Compra nuovo
EUR 246,09
Spese di spedizione:
EUR 64,05
Da: Germania a: U.S.A.
Quantità: 1 disponibili
Foto dell'editore
Non-invasive and Non-destructive Methods for Food Integrity
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. Codice articolo 26403549065
Compra nuovo
EUR 308,88
Spese di spedizione:
EUR 3,44
In U.S.A.
Quantità: 4 disponibili
Foto dell'editore
Non-invasive and Non-destructive Methods for Food Integrity (Hardcover)
Editore:
Springer International Publishing AG, Cham, 2024
ISBN 10: 3031764641
ISBN 13: 9783031764646
Nuovo
Rilegato
Da: AussieBookSeller, Truganina, VIC, Australia
Valutazione del venditore 5 su 5 stelle
Hardcover. Condizione: new. Hardcover. There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much information as possible about products quickly and efficiently. Therefore, the rapid detection of indicators that determine food quality and safety risks helps to ensure an effective and comprehensive food sovereignty system. For this purpose, the most powerful and commonly used analytical techniques are liquid or gas chromatography, both coupled to different detection systems. The use of these analytical techniques involves long analysis times and prior procedures of fitness for measuring such as sample pre-treatment, in which the use of reagents and chemical solvents that may be hazardous or harmful to the environment is common. These facts highlight the need for the development of new analytical methods that offer the possibility of rapid, non-invasive, on-site, environmentally friendly analyses that can be carried out along the entire production chain. In addition, recent technological developments and advances in data mining and machine learning offer the opportunity to introduce changes that could transform the role of food integrity. Non-invasive and Non-destructive Methods for Food Integrity is dedicated to describing the fundamentals and applications of existing analytical technologies and the current state of these techniques at industrial level. The text utilizes reported studies and applications, differentiating by particular food and beverage groups, in order to provide a comprehensive and detailed overview of the current state of the art of non-invasive / non-destructive analytical techniques for food quality and integrity. For each technique covered, an introduction is included and thechemical information obtained and why this technology is useful for food analysis. Information on the instrumentation available for the application of each technique in food is also provided, as well as information on data processing, with reference to the treatment of the signal obtained and the use of chemometrics. Applications published in scientific literature are detailed for different categories of similar foods, based on the techniques that are already used for the routine control of food integrity. This book provides guidance for potential users in the food industries and quality control laboratories for choosing which technology to implement based on the type of product and the results to be obtained. There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Codice articolo 9783031764646
Compra nuovo
EUR 290,37
Spese di spedizione:
EUR 31,92
Da: Australia a: U.S.A.
Quantità: 1 disponibili