Green Chemistry In Food Analysis
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| Author | : Mihkel Koel |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 232 |
| Release | : 2015-11-09 |
| Genre | : Science |
| ISBN | : 178262600X |
Concerns about environmental pollution, global climate change and hazards to human health have increased dramatically. This has led to a call for change in chemical processes including those that are part of chemical analysis. The development of analytical chemistry continues and every new discovery in chemistry, physics, molecular biology, and materials science brings new opportunities and challenges. Yet, contemporary analytical chemistry does not consume resources optimally. Indeed, the usage of toxic chemical compounds is at the highest rate ever. All this makes the emerging field of green chemistry a “hot topic” in industrial, governmental laboratories as well as in academia. This book starts by introducing the twelve principles of green chemistry. It then goes on to discuss how the principles of green chemistry can be used to assess the ‘greenness’ of analytical methodologies. The ‘green profile’ proposed by the ACS Green Chemistry Institute is also presented. A chapter on “Greening” sample preparation describes approaches to minimizing toxic solvent use, using non-toxic alternatives, and saving energy. The chapter on instrumental methods describes existing analytical approaches that are inherently green and making non-green methods greener. The final chapter on signal acquisition describes how quantitative structure-property relationship (QSPR) ideas could reduce experimental work thus making analysis greener. The book concludes with a discussion of how green chemistry is both possible and necessary. Green Analytical Chemistry is aimed at managers of analytical laboratories but will also interest teachers of analytical chemistry and green public policy makers.
| Author | : Shahid Ul Islam |
| Publisher | : Elsevier |
| Total Pages | : 408 |
| Release | : 2023-12-07 |
| Genre | : Science |
| ISBN | : 0443189587 |
Green Chemistry in Food Analysis: Conventional and Emerging Approaches provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis. The book compiles and discusses the advantages and limitations of sample preparation techniques that are relevant to green chemistry, addresses the latest developments in green spectroscopic and chromatographic techniques for food analysis, identifies and proposes solutions for the development of new strategies to solve real problems, and provides systematic and comprehensive coverage of emerging green materials, analytical technologies, and their applications in food analysis. Specific chapters are devoted to artificial intelligence, microfluidics and nanotechnology. The book's final section covers applications of these methods for the detection of allergens, dyes, pathogens and mycotoxins. - Provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis - Covers recent developments in the use of clean, rapid and non-invasive spectroscopic and chromatographic approaches in analytical food analysis - Introduces new green materials such as solvents, adsorbents and sensors that are transforming food analysis - Addresses cutting-edge and emerging technologies in food analysis such as artificial intelligence, microfluidics and nano sensor technology - Covers current and potential applications of emerging green technologies in food analysis
| Author | : Justyna Płotka-Wasylka |
| Publisher | : Springer |
| Total Pages | : 460 |
| Release | : 2019-08-02 |
| Genre | : Science |
| ISBN | : 981139105X |
The book explains the principles and fundamentals of Green Analytical Chemistry (GAC) and highlights the current developments and future potential of the analytical green chemistry-oriented applications of various solutions. The book consists of sixteen chapters, including the history and milestones of GAC; issues related to teaching of green analytical chemistry and greening the university laboratories; evaluation of impact of analytical activities on the environmental and human health, direct techniques of detection, identification and determination of trace constituents; new achievements in the field of extraction of trace analytes from samples characterized by complex composition of the matrix; “green” nature of the derivatization process in analytical chemistry; passive techniques of sampling of analytes; green sorption materials used in analytical procedures; new types of solvents in the field of analytical chemistry. In addition green chromatography and related techniques, fast tests for assessment of the wide spectrum of pollutants in the different types of the medium, remote monitoring of environmental pollutants, qualitative and comparative evaluation, quantitative assessment, and future trends and perspectives are discussed. This book appeals to a wide readership of the academic and industrial researchers. In addition, it can be used in the classroom for undergraduate and graduate Ph.D. students focusing on elaboration of new analytical procedures for organic and inorganic compounds determination in different kinds of samples characterized by complex matrices composition.Jacek Namieśnik was a Professor at the Department of Analytical Chemistry, Gdańsk University of Technology, Poland. Justyna Płotka-Wasylka is a teacher and researcher at the same department.
| Author | : Shahid Ul Islam |
| Publisher | : Elsevier |
| Total Pages | : 406 |
| Release | : 2023-12-04 |
| Genre | : Science |
| ISBN | : 0443189579 |
Green Chemistry in Food Analysis: Conventional and Emerging Approaches provides systematic analysis and up-to-date coverage of green sample preparation techniques in food analysis. The book compiles and discusses the advantages and limitations of sample preparation techniques that are relevant to green chemistry, addresses the latest developments in green spectroscopic and chromatographic techniques for food analysis, identifies and proposes solutions for the development of new strategies to solve real problems, and provides systematic and comprehensive coverage of emerging green materials, analytical technologies, and their applications in food analysis. Specific chapters are devoted to artificial intelligence, microfluidics and nanotechnology. The book's final section covers applications of these methods for the detection of allergens, dyes, pathogens and mycotoxins.
| Author | : Daniele Naviglio |
| Publisher | : MDPI |
| Total Pages | : 224 |
| Release | : 2021-02-22 |
| Genre | : Science |
| ISBN | : 3039434608 |
The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 408 |
| Release | : 2020-11-29 |
| Genre | : Medical |
| ISBN | : 0128231556 |
Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics
| Author | : Salvador Garrigues |
| Publisher | : Royal Society of Chemistry |
| Total Pages | : 398 |
| Release | : 2020-05-13 |
| Genre | : Science |
| ISBN | : 1788015371 |
Covering topics including solvent selection, miniaturization and metrics for the evaluation of greenness this is a useful resource for researchers interested in reducing the risks and environmental impacts of analytical methods.
| Author | : Miguel de la Guardia |
| Publisher | : Elsevier |
| Total Pages | : 269 |
| Release | : 2010-10-27 |
| Genre | : Science |
| ISBN | : 0444537104 |
This book provides basic coverage of the fundamentals and principles of green chemistry as it applies to chemical analysis. The main goal of Green Analytical Chemistry is to avoid or reduce the undesirable environmental side effects of chemical analysis, while preserving the classic analytical parameters of accuracy, sensitivity, selectivity, and precision. The authors review the main strategies for greening analytical methods, concentrating on minimizing sample preparation and handling, reducing solvent and reagent consumption, reducing energy consumption, minimizing of waste, operator safety and the economic savings that this approach offers. Suggestions are made to educators and editors to standardize terminology in order to facilitate the identification of analytical studies on green alternatives in the literature because there is not a wide and generalized use of a common term that can group efforts to prevent waste, avoid the use of potentially toxic reagents or solvents and those involving the decontamination of wastes. - provides environmentally-friendly alternatives to established analytical practice - focuses on the cost-saving opportunities offered - emphasis on laboratory personnel safety
| Author | : Sally A. Henrie |
| Publisher | : CRC Press |
| Total Pages | : 372 |
| Release | : 2015-03-18 |
| Genre | : Science |
| ISBN | : 1482230216 |
Green chemistry involves designing novel ways to create and synthesize products and implement processes that will eliminate or greatly reduce negative environmental impacts. Providing educational laboratory materials that challenge students with the customary topics found in a general chemistry laboratory manual, this lab manual enables students to see how green chemistry principles can be applied to real-world issues. Following a consistent format, each lab experiment includes objectives, prelab questions, and detailed step-by-step procedures for performing the experiments. Additional questions encourage further research about how green chemistry principles compare with traditional, more hazardous experimental methods.
| Author | : Mukesh Doble |
| Publisher | : Academic Press |
| Total Pages | : 343 |
| Release | : 2010-07-27 |
| Genre | : Technology & Engineering |
| ISBN | : 008052477X |
Chemical processes provide a diverse array of valuable products and materials used in applications ranging from health care to transportation and food processing. Yet these same chemical processes that provide products and materials essential to modern economies, also generate substantial quantities of wastes and emissions. Green Chemistry is the utilization of a set of principles that reduces or eliminate the use or generation of hazardous substances in design. Due to extravagant costs needed to managing these wastes, tens of billions of dollars a year, there is a need to propose a way to create less waste. Emission and treatment standards continue to become more stringent, which causes these costs to continue to escalate. Green Chemistry and Engineering describes both the science (theory) and engineering (application) principles of Green Chemistry that lead to the generation of less waste. It explores the use of milder manufacturing conditions resulting from the use of smarter organic synthetic techniques and the maintenance of atom efficiency that can temper the effects of chemical processes. By implementing these techniques means less waste, which will save industry millions of dollars over time. - Chemical processes that provide products and materials essential to modern economies generate substantial quantities of wastes and emissions, this new book describes both the science (theory) and engineering (application) principles of Green Chemistry that lead to the generation of less waste - This book contains expert advise from scientists around the world, encompassing developments in the field since 2000 - Aids manufacturers, scientists, managers, and engineers on how to implement ongoing changes in a vast developing field that is important to the environment and our lives
