Wyniki wyszukiwania dla: FOOD FLAVOUR ANALYSIS

• New analytical sample preparation techniques in food flavour analysis

  Publikacja

  • T. Chmiel
  • T. Dymerski

  - Rok 2010

  In this chapter sample preparation techniques were broadly characterized and their applications in field of food analysis were presented. Usefulness of three extraction methods: SPME, SAFE and SDE for isolation of aroma compounds from complex food matrices was compared. Additionally, requirements for sample preparation methods using in food flavour analysis were detailed.

• JOURNAL OF FOOD COMPOSITION AND ANALYSIS

  Czasopisma

  ISSN: 0889-1575 , eISSN: 1096-0481

• Gas chromatography-olfactometry (GC-O), electronic noses (e-noses) and electronic tongues (e-tongues) for in vivo food flavour measurement

  Publikacja

  • W. Wardencki
  • T. Chmiel
  • T. Dymerski

  - Rok 2013

  The capter revies two types of artificial olfaction instrumentation, i.e. gas-chromatography-olfactometry (GC-O) and chemical sensor technologies (electronic nose and tongue), combined with multivariate data processing methods as promising approaches for rapid analysis of food. The chapter also includes examples of specific applications for the detection of food flavour and volatile components.

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• Food analysis using artificial senses.

  Publikacja

  • M. Śliwińska
  • P. Wiśniewska
  • T. Dymerski
  • J. Namieśnik
  • W. Wardencki

  - JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY - Rok 2014

  Nowadays, consumers are paying great attention to the characteristics of food such as smell, taste, and appearance. This motivates scientists to imitate human senses using devices known as electronic senses. These include electronic noses, electronic tongues, and computer vision. Thanks to the utilization of various sensors and methods of signal analysis, artificial senses are widely applied in food analysis for process monitoring...

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• Green adsorbents and solvents in food analysis

  Publikacja

  • H. Haq
  • M. S. Khan
  • M. J. Khan
  • M. B. Arain

  - Rok 2024

  Green analytical chemistry aims to minimize the negative impact of analytical procedures on the environment and human health. This can be achieved through the use of non-toxic and environmentally friendly reagents. Classical green solvents include water, ethanol, acetone, and supercritical fluids. Water has been used for the extraction of water-soluble compounds (sugars, amino acids). Ethanol and acetone have been used for the...

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• Sample preparation methods used in food flavor analysis

  Publikacja

  • P. Biernacka
  • M. Bielicka
  • M. Więcławska
  • I. Jankowiak

  - Rok 2011

  Jako, że żywność to skomplikowana matryca, a związki lotne w niej zawarte występują zazwyczaj na poziomie śladowym wymagane jest zastosowanie specjalnej procedury przygotowania próbek. W pracy zostały opisane niektóre metody przygotowywania próbek żywności, które łączą w sobie izolację i wzbogacanie analitów. Wśród opisanych metod znalazły się: PT, SPME, SDME, SBSE oraz SFE.

• Applications of sample preparation techniques in the analysis of pesticides and PCBS in food

  Publikacja

  • A. Beyer
  • M. Biziuk

  - FOOD CHEMISTRY - Rok 2008

  Pestycydy oraz anality z grupy polichlorowanych bifenyli (PCB), można znaleźć w żywności w niewielkich stężeniach, jednak ich zdolność do kumulacji i toksyczność powodują konieczność oznaczanie tych związków w żywności. Analiza próbek żywności pod kątem obecności pestycydów i analitów z grupy PCB przysparza wiele trudności ze względu na specyfikę przygotowania próbki w oparciu o wieloetapowe operacje oczyszczania próbki zawierającej...

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• Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins

  Publikacja

  • N. Maeda
  • D. Dulko
  • A. Macierzanka
  • C. Jungnickel

  - MOLECULES - Rok 2022

  In this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein form (e.g., ‘native’, ‘emulsion’, ‘gel’, etc.); molecular weight of the protein; treatment; temperature; and...

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• Comparative analysis of zinc status, food products' frequency intake and food habits of 11-year-old healthy children

  Publikacja

  • M. Schlegel-Zawadzka
  • Z. Zachwieja
  • A. Huzior-Baajewicz
  • J. Pietrzyk

  - FOOD ADDITIVES AND CONTAMINANTS - Rok 2002

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• Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis

  Publikacja

  • T. Dymerski

  - CRITICAL REVIEWS IN ANALYTICAL CHEMISTRY - Rok 2018

  The development of instrumental analytical techniques provided the opportunity for in-depth characterization of many food matrices. In particular, the use of gas chromatography coupled with mass spectrometry gives impressive results in terms of quality and authenticity testing, conducting food freshness evaluations and contamination assessments. A new variant of gas chromatography, namely two-dimensional gas chromatography (GC...

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