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To undertake any analysis, unless the whole amount of food to be considered is very small so that the food can be used for testing in its entirety, it is usually necessary for a portion of it to be taken (e.g. a small quantity from a full production batch, or a portion of what is on sale in a shop) – this process is known as food sampling.
Another emerging trend is the use of nutritional analysis services that do a complete analysis of any recipe by using their proprietary database. Users provide recipes, cooking methods and serving sizes. In turn, the service provides a complete nutritional analysis.
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Laboratory quality control is designed to detect, reduce, and correct deficiencies in a laboratory's internal analytical process prior to the release of patient results, in order to improve the quality of the results reported by the laboratory. Quality control (QC) is a measure of precision, or how well the measurement system reproduces the ...
The transient techniques perform a measurement during the process of heating up. The advantage is that measurements can be made relatively quickly. Transient methods are usually carried out by needle probes. Non-steady-state methods to measure the thermal conductivity do not require the signal to obtain a constant value.
Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. [1][2] The biological substances include such items as meat, poultry, lettuce, beer, milk as examples. It is similar to biochemistry in its main components such as carbohydrates, lipids, and protein, but it also includes ...
Analytical quality control. Analytical quality control (AQC) refers to all those processes and procedures designed to ensure that the results of laboratory analysis are consistent, comparable, accurate and within specified limits of precision. [1] Constituents submitted to the analytical laboratory must be accurately described to avoid faulty ...