食品添加剂和检测方法的演变:综述。

IF 4.2 2区 化学 Q1 CHEMISTRY, ANALYTICAL Critical reviews in analytical chemistry Pub Date : 2024-07-17 DOI:10.1080/10408347.2024.2372501
Aiswarya P S, Ditto Abraham Thadathil, Louis George, Anitha Varghese
{"title":"食品添加剂和检测方法的演变:综述。","authors":"Aiswarya P S, Ditto Abraham Thadathil, Louis George, Anitha Varghese","doi":"10.1080/10408347.2024.2372501","DOIUrl":null,"url":null,"abstract":"<p><p>Food additives are essential constituents of food products in the modern world. The necessity of food processing went up rapidly as to meet requirements including, imparting desirable properties like preservation, enhancement and regulation of color and taste. The methods of identification and analysis of such substances are crucial. With the advancement of technology, a variety of techniques are emerging for this purpose which have many advantages over the existing conventional ways. This review is on different kinds of additives used in the food industry and few prominent methods for their determination ranging from conventional chromatographic techniques to the recently evolved nano-sensor techniques.</p>","PeriodicalId":10744,"journal":{"name":"Critical reviews in analytical chemistry","volume":null,"pages":null},"PeriodicalIF":4.2000,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Food Additives and Evolved Methods of Detection: A Review.\",\"authors\":\"Aiswarya P S, Ditto Abraham Thadathil, Louis George, Anitha Varghese\",\"doi\":\"10.1080/10408347.2024.2372501\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Food additives are essential constituents of food products in the modern world. The necessity of food processing went up rapidly as to meet requirements including, imparting desirable properties like preservation, enhancement and regulation of color and taste. The methods of identification and analysis of such substances are crucial. With the advancement of technology, a variety of techniques are emerging for this purpose which have many advantages over the existing conventional ways. This review is on different kinds of additives used in the food industry and few prominent methods for their determination ranging from conventional chromatographic techniques to the recently evolved nano-sensor techniques.</p>\",\"PeriodicalId\":10744,\"journal\":{\"name\":\"Critical reviews in analytical chemistry\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.2000,\"publicationDate\":\"2024-07-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Critical reviews in analytical chemistry\",\"FirstCategoryId\":\"92\",\"ListUrlMain\":\"https://doi.org/10.1080/10408347.2024.2372501\",\"RegionNum\":2,\"RegionCategory\":\"化学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, ANALYTICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Critical reviews in analytical chemistry","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.1080/10408347.2024.2372501","RegionNum":2,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, ANALYTICAL","Score":null,"Total":0}
引用次数: 0

摘要

食品添加剂是现代世界食品的基本成分。为了满足食品加工的要求,食品加工的必要性迅速增加,包括赋予食品理想的特性,如防腐、增色和调节口感。识别和分析此类物质的方法至关重要。随着技术的进步,各种用于此目的的技术不断涌现,与现有的传统方法相比,它们具有许多优势。本综述介绍了食品工业中使用的各种添加剂,以及从传统色谱技术到最近发展起来的纳米传感器技术等几种主要的测定方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Food Additives and Evolved Methods of Detection: A Review.

Food additives are essential constituents of food products in the modern world. The necessity of food processing went up rapidly as to meet requirements including, imparting desirable properties like preservation, enhancement and regulation of color and taste. The methods of identification and analysis of such substances are crucial. With the advancement of technology, a variety of techniques are emerging for this purpose which have many advantages over the existing conventional ways. This review is on different kinds of additives used in the food industry and few prominent methods for their determination ranging from conventional chromatographic techniques to the recently evolved nano-sensor techniques.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
CiteScore
12.00
自引率
4.00%
发文量
137
审稿时长
6 months
期刊介绍: Critical Reviews in Analytical Chemistry continues to be a dependable resource for both the expert and the student by providing in-depth, scholarly, insightful reviews of important topics within the discipline of analytical chemistry and related measurement sciences. The journal exclusively publishes review articles that illuminate the underlying science, that evaluate the field''s status by putting recent developments into proper perspective and context, and that speculate on possible future developments. A limited number of articles are of a "tutorial" format written by experts for scientists seeking introduction or clarification in a new area. This journal serves as a forum for linking various underlying components in broad and interdisciplinary means, while maintaining balance between applied and fundamental research. Topics we are interested in receiving reviews on are the following: · chemical analysis; · instrumentation; · chemometrics; · analytical biochemistry; · medicinal analysis; · forensics; · environmental sciences; · applied physics; · and material science.
期刊最新文献
Comprehensive Application and Prospects of Surface-Enhanced Raman Spectroscopy in Natural Product Research. Electroanalysis of Statin Drugs: A Review on the Electrochemical Sensor Architectures Ranging from Classical to Modern Systems. Application Progress of Stable Isotope Dilution Analysis in Volatile Flavor Analysis of Food. Recent Advances in the Quantitative Determination of Protein Receptor-Ligand Interaction Kinetics. Unraveling the Metabolomics Mysteries in Camellia Oil: From Cognition to Application.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1