Search Results - "Food analytical methods"

Rapid Visco Analyser (RVA) as a Tool for Measuring Starch-Related Physiochemical Properties in Cereals: a Review by Balet, Sandra, Guelpa, Anina, Fox, Glen, Manley, Marena

“…Starch, composed of amylose (AMY) and amylopectin (AP), is a common constituent of many agricultural grain crops and the main source of energy for both humans…”
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Validation of HPLC Multi-residue Method for Determination of Fluoroquinolones, Tetracycline, Sulphonamides and Chloramphenicol Residues in Bovine Milk by Moudgil, Pallavi, Bedi, Jasbir Singh, Aulakh, Rabinder Singh, Gill, Jatinder Paul Singh, Kumar, Amit

“…The occurrence of antibiotic residues in milk constitutes a potential risk to the health of consumers. The present study describes the optimisation and…”
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Evaluation of Aluminium Complexation Reaction for Flavonoid Content Assay by Pękal, Anna, Pyrzynska, Krystyna

“…Two widely applied spectrophotometric assays based on aluminium complex formation used for determination of total flavonoid content in food or medicinal plant…”
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Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique by Domínguez, Rubén, Purriños, Laura, Pérez-Santaescolástica, Cristina, Pateiro, Mirian, Barba, Francisco J., Tomasevic, Igor, Campagnol, Paulo Cesar Bastianello, Lorenzo, José M.

“…A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat…”
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Film Transparency and Opacity Measurements by Zhao, Jing, Wang, Yaosong, Liu, Changqi

“…Transparency is an important and commonly measured characteristic of food packaging films. Mixed definitions of film transparency and opacity have been used in…”
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Development of a Method Based on Natural Deep Eutectic Solvents for Extraction of Flavonoids from Food Samples by Bajkacz, Sylwia, Adamek, Jakub

“…Natural deep eutectic solvents (NADES) are promising green solvents for the extraction of compounds from natural products. This is the first study to use a…”
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Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES): a Powerful Analytical Technique for Elemental Analysis by Khan, Sharib Raza, Sharma, Babita, Chawla, Pooja A., Bhatia, Rohit

“…ICP-OES is a powerful, versatile, and advanced analytical technique with excellent detection properties. Due to its extraordinary features, it has been widely…”
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Interpreting and Reporting Principal Component Analysis in Food Science Analysis and Beyond by Cozzolino, D., Power, A., Chapman, J.

“…Principal component analysis (PCA) is one of the most widely used data mining techniques in sciences and applied to a wide type of datasets (e.g. sensory,…”
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Potential of Near-Infrared (NIR) Spectroscopy and Hyperspectral Imaging for Quality and Safety Assessment of Fruits: an Overview by Chandrasekaran, Indurani, Panigrahi, Shubham Subrot, Ravikanth, Lankapalli, Singh, Chandra B.

“…Daily consumption of fruits has rendered sophisticated techniques for accurate evaluation of its quality and how it can be initiated in a more rapid way has…”
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Modification of Multiresidue QuEChERS Protocol to Minimize Matrix Effect and Improve Recoveries for Determination of Pesticide Residues in Dried Herbs Followed by GC-MS/MS by Rutkowska, Ewa, Łozowicka, Bożena, Kaczyński, Piotr

“…An accurate, rapid, and reliable multiresidue QuEChERS method based on gas chromatography coupled with tandem mass spectrometry was developed for the…”
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Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review by Gliszczyńska-Świgło, Anna, Chmielewski, Jarosław

“…Counterfeiting of food is recently one of the risks relevant for producers, distributors, retailers, consumers, and national governments from economic (price),…”
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Hyperspectral Imaging Sensing of Changes in Moisture Content and Color of Beef During Microwave Heating Process by Liu, Yuwei, Sun, Da-Wen, Cheng, Jun-Hu, Han, Zhong

“…Moisture content (MC) and color are two important quality parameters of beef during microwave heating process. This study examined the effects of microwave…”
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Antioxidant and Antimicrobial Activity of Peptides Extracted from Meat By-products: a Review by Borrajo, Paula, Pateiro, Mirian, Barba, Francisco J., Mora, Leticia, Franco, Daniel, Toldrá, Fidel, Lorenzo, José M.

“…The worldwide consumption of high-protein food has notoriously increased in recent years. Meat industry generates substantial quantities of protein-rich raw…”
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Liquid Chromatography-Mass Spectrometry in the Analysis of Pesticide Residues in Food by Stachniuk, Anna, Fornal, Emilia

“…The analysis of pesticide residues in food is nowadays an increasingly important task. Quality control has to be very strict in order to safeguard the…”
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Fluorescent Turn-on Aptasensor of Staphylococcus aureus Based on the FRET Between Green Carbon Quantum Dot and Gold Nanoparticle by Pebdeni, Azam Bagheri, Hosseini, Morteza, Ganjali, Mohammad Reza

“…This paper describes a novel strategy based on fluorescence energy transfer (FRET) with green synthesis of carbon quantum dots (CQDs) and gold nanoparticles…”
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Optimization of Ultrasound-Assisted Extraction of Oil from Canola Seeds with the Use of Response Surface Methodology by Jalili, Farshid, Jafari, Seid Mahdi, Emam-Djomeh, Zahra, Malekjani, Narjes, Farzaneh, Vahid

“…In the current study, response surface optimization of canola oil extraction assisted by 35 kHz, 800 W ultrasound waves and with the use of hexane and 3:2…”
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Application of ZnO/CNTs Nanocomposite Ionic Liquid Paste Electrode as a Sensitive Voltammetric Sensor for Determination of Ascorbic Acid in Food Samples by Bijad, Majede, Karimi-Maleh, Hassan, Khalilzadeh, Mohammad A.

“…In this study, a simple and rapid analytical method development for ascorbic acid (AA) determination in food samples by using differential pulse voltammetry…”
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Formation, Mitigation, and Detection of Acrylamide in Foods by Bachir, Nivine, Haddarah, Amira, Sepulcre, Franscesc, Pujola, Montserrat

“…Acrylamide is classified as a toxic food contaminant, and it is formed in carbohydrate rich food when heated > 120 °C through the Maillard reaction. The main…”
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Development of an ELISA and Immunochromatographic Assay for Tetracycline, Oxytetracycline, and Chlortetracycline Residues in Milk and Honey Based on the Class-Specific Monoclonal Antibody by Chen, Yanni, Kong, Dezhao, Liu, Liqiang, Song, Shanshan, Kuang, Hua, Xu, Chuanlai

“…A sensitive class-specific monoclonal antibody against tetracyclines (TCs) was generated and used to develop an enzyme-linked immunosorbent assay (ELISA) and…”
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Non-destructive Detection and Screening of Non-uniformity in Microwave Sterilization Using Hyperspectral Imaging Analysis by Pan, Yuanyuan, Sun, Da-Wen, Cheng, Jun-Hu, Han, Zhong

“…The non-uniformity of microwave sterilization usually causes incomplete inactivation of microorganism (especially foodborne pathogens) and potential food…”
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