Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications. It also brings chromatographic methods for the analysis of a wide range of food items including wheat flours, oils and fats. Written by a team of interdisciplinary experts, this is a valuable resource for researchers and personnel involved in food industries.
1. Food Quality Analysis - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. Preface - p. Page vii 9. List of Illustrations - p. Page ix 10. List of Tables - p. Page x 11. Chapter one : Importance of food quality analysis in relation to food safety and human health and COVID-19 in particular - p. Page x 12. Chapter two : Fourier transform infrared spectroscopy combined with multivariate analysis for quality analysis of fats and oils - p. Page 40 13. Chapter three : Fluorescence spectroscopy for beer quality analysis - p. Page 66 14. Chapter four : Raman spectroscopy combined with multivariate analysis in quality analysis of food and pharmaceutical materials - p. Page 93 15. Chapter five : Chromatographic methods for the analysis of oils and fats - p. Page 111 16. Chapter six : Gas chromatography and multivariate analysis for wheat flours - p. Page 143 17. Chapter seven : Electrochemical sensors coupled with machine learning for food safety and quality inspection - p. Page 165 18. Index - p. Page 194
Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications. It also brings chromatographic methods for the analysis of a wide range of food items including wheat flours, oils and fats. Written by a team of interdisciplinary experts, this is a valuable resource for researchers and personnel involved in food industries.
1. Food Quality Analysis - p. Page i 2. Cover - p. Page i 3. Title page - p. Page ii 4. Table of Contents - p. Page iii 5. Copyright - p. Page iii 6. Contents - p. Page vi 7. List of contributors - p. Page vii 8. Preface - p. Page vii 9. List of Illustrations - p. Page ix 10. List of Tables - p. Page x 11. Chapter one : Importance of food quality analysis in relation to food safety and human health and COVID-19 in particular - p. Page x 12. Chapter two : Fourier transform infrared spectroscopy combined with multivariate analysis for quality analysis of fats and oils - p. Page 40 13. Chapter three : Fluorescence spectroscopy for beer quality analysis - p. Page 66 14. Chapter four : Raman spectroscopy combined with multivariate analysis in quality analysis of food and pharmaceutical materials - p. Page 93 15. Chapter five : Chromatographic methods for the analysis of oils and fats - p. Page 111 16. Chapter six : Gas chromatography and multivariate analysis for wheat flours - p. Page 143 17. Chapter seven : Electrochemical sensors coupled with machine learning for food safety and quality inspection - p. Page 165 18. Index - p. Page 194
