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  • Trends in research in food chemistry = Trendi v raziskavah na področju analitike živil
    Ulberth, Franz
    As food chemistry developed into a broad discipline including analytical, nutritional, toxicological, immunological and technology oriented aspects, it is not possible to define overall trends which ... are likely to dominate the scientific literature in the next few years. In terms of analytical tools, hyphenated methods like the combination of high resolution chromatography and spectroscopy (e.g. GLC/MS, HPLC/MS) and in particular various MS/MS techniqueswill certainly be on the fore-front when organic contaminants in food are concerned. Immunological methods, especially for detecting residues of veterinary drugs, will supplement these high resolution methods. Given the fears of consumers regarding genetically modified foods, control authorities will need proper analytical procedures to check whether these food items are correctly labelled. The same applies to the detection of irradiated foods. Sensor methods will enable an efficient on-line control of the production process in the food as well as in the biotechnology industry. In general, control laboratories at the factory floor should profit from more convenient and more rapid methods brought about by Fourier-Transform IR spectroscopy, either in transmission or reflectance mode, in combination with advanced data handling by multivariate statistics. Another field of innovation concerns the substitution of toxic chemicals widely used in various methods for the extraction of the analytes by environmentally friendly supercritical carbon dioxide.
    Vir: Tehnologija, hrana, zdravje. Knjiga del = Technology, food, nutrition. Proceedings (Str. IL18-01, 855-861)
    Vrsta gradiva - prispevek na konferenci
    Leto - 1997
    Jezik - angleški
    COBISS.SI-ID - 2029944

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