The chemical nature of fibres is complex; dietary fibres are constituted of a mixture of chemical entities. The choice of analytic method to investigate fibres depends on the composition of each particular fibre (Elleuch et al., 2011).
There areusually a number of different analytical techniques available to determine aparticular property of a food material. It is therefore necessary to select themost appropriate technique for the specific application. The analyticaltechnique selected depends on the property to be measured, the type of food tobe analyzed, and the reason for carrying out the analysis. Information aboutthe various analytical procedures available can be obtained from a number ofdifferent sources. An analytical procedure may already be routinely used in thelaboratory or company where you are working. Alternatively, it may be possibleto contact an expert who could recommend a certain technique, aUniversity Professor or a Consultant. Often it is necessary to consultscientific and technical publications. There are a number of different sourceswhere information about the techniques used to analyze foods can be obtained:
Journal of Food and Drug Analysis - Elsevier
We are pleased to announce that the 2017 Impact Factor for IJFST has risen to 1.64. This represents the fourth consecutive increase in the impact of the journal and illustrates a continued strong performance of IJFST. Our thanks go out to our dedicated authors, in showcasing their pioneering research, and the swiftness of our reviewers which has resulted in a rapid manuscript processing time. IJFST now boasts a quick turnaround time, significantly increased levels of citations and downloads for manuscripts, and a rising impact factor. An ideal combination for you to publish your scientific research and be recognised as a leader in the area of food science and technology. On behalf of all the Editorial team at IJFST, we look forward to reading your new submissions very soon.
Analyzing Your Food Journal / Fitness - FitDay
The price ofcertain foods is dictated by the quality of the ingredients that they contain. Forexample, a packet of premium coffee may claim that the coffee beans are fromColumbia, or the label of an expensive wine may claim that it was produced in acertain region, using a certain type of grapes in a particular year. How do weverify these claims? There are many instances in the past where manufacturershave made false claims about the authenticity of their products in order to geta higher price. It is therefore important to have analytical techniques thatcan be used to test the authenticity of certain food components, to ensure thatconsumers are not the victims of economic fraud and that competition among foodmanufacturers is fair.
10/02/2018 · Analyzing Your Food Journal
To celebrate World Food Day 2014, we have put together a Virtual Issue of highly read articles from our Food Science and Technology journals for you to read and enjoy.
Journal of Food Chemistry and Nanotechnology - JFCN
Monitoringof food properties during processing.Itis advantageous for food manufacturers to be able to measure the properties offoods during processing. Thus, if any problem develops, then it can be quicklydetected, and the process adjusted to compensate for it. This helps to improvethe overall quality of a food and to reduce the amount of material and timewasted. For example, if a manufacturer were producing a salad dressing product,and the oil content became too high or too low they would want to adjust theprocessing conditions to eliminate this problem. Traditionally, samples areremoved from the process and tested in a quality assurance laboratory. Thisprocedure is often fairly time-consuming and means that some of the product isusually wasted before a particular problem becomes apparent. For this reason,there is an increasing tendency in the food industry to use analyticaltechniques which are capable of rapidly measuring the properties of foodson-line, without having to remove a sample from the process. These techniquesallow problems to be determined much more quickly and therefore lead toimproved product quality and less waste. The ideal criteria for an on-linetechnique is that it be capable of rapid and precise measurements, it isnon-intrusive, it is nondestructive and that it can be automated.