Application of Analytical Chemistry to Foods and Food Technology
Application of Analytical Chemistry to Foods and Food Technology
English[eng]
solid-liquid extraction||green extraction||RSLDE||bioactive compounds||Naviglio extractor||Naviglio’s principle||Hsian-tsao||Platostoma palustre (Blume)||headspace solid-phase microextraction (SPME)||volatile components||simultaneous distillation-extraction (SDE)||amino acid profiling||hydrophilic interaction chromatography (HILIC)||tandem mass spectrometry||Triticum species flours||flour quality characteristics||narrow-leaved oleaster fruits||near-infrared hyperspectral imaging||geographical origin||convolutional neural network||effective wavelengths||food colorants (synthetic, natural)||food matrices||instrumental analysis||sample preparation||mango||volatile compounds||frequency detection (FD)||order-specific magnitude estimation (OSME)||odor activity value||sensory analysis||lead (II)||ELISA||monoclonal antibody (mAb)||isothiocyanobenzyl-EDTA (ITCBE)||chemiluminescent enzyme immunoassay (CLEIA)||meadow saffron||metabolomics||UHPLC-QTOF-mass spectrometry||extraction methods||antioxidants||Pressurized liquid extraction||soxhlet||solvent extraction||green analytical chemistry||Rosemary||poultry eggs||spectinomycin||lincomycin||ASE||GC-EI/MS/MS||acrylamide||kobbah||transglutaminase||pectin||chitosan-nanoparticles||coatings||mesoporous silica nanoparticles||grass pea||HPLC-RP||Curcuma longa L.||curcuminoid stability||multi-step extraction||ultrasound-assisted extraction||extraction kinetic||functional foods||gas chromatography||health effects||liquid chromatography (HPLC)||mass spectrometry||nutraceuticals||phytochemicals||solid-liquid extraction techniques
English[eng]
solid-liquid extraction||green extraction||RSLDE||bioactive compounds||Naviglio extractor||Naviglio’s principle||Hsian-tsao||Platostoma palustre (Blume)||headspace solid-phase microextraction (SPME)||volatile components||simultaneous distillation-extraction (SDE)||amino acid profiling||hydrophilic interaction chromatography (HILIC)||tandem mass spectrometry||Triticum species flours||flour quality characteristics||narrow-leaved oleaster fruits||near-infrared hyperspectral imaging||geographical origin||convolutional neural network||effective wavelengths||food colorants (synthetic, natural)||food matrices||instrumental analysis||sample preparation||mango||volatile compounds||frequency detection (FD)||order-specific magnitude estimation (OSME)||odor activity value||sensory analysis||lead (II)||ELISA||monoclonal antibody (mAb)||isothiocyanobenzyl-EDTA (ITCBE)||chemiluminescent enzyme immunoassay (CLEIA)||meadow saffron||metabolomics||UHPLC-QTOF-mass spectrometry||extraction methods||antioxidants||Pressurized liquid extraction||soxhlet||solvent extraction||green analytical chemistry||Rosemary||poultry eggs||spectinomycin||lincomycin||ASE||GC-EI/MS/MS||acrylamide||kobbah||transglutaminase||pectin||chitosan-nanoparticles||coatings||mesoporous silica nanoparticles||grass pea||HPLC-RP||Curcuma longa L.||curcuminoid stability||multi-step extraction||ultrasound-assisted extraction||extraction kinetic||functional foods||gas chromatography||health effects||liquid chromatography (HPLC)||mass spectrometry||nutraceuticals||phytochemicals||solid-liquid extraction techniques