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EBSCO_ocn948670247 |
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OCoLC |
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20231017213018.0 |
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m o d |
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160502s2016 nyu ob 001 0 eng |
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|a 2016019751
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|a DLC
|b eng
|e rda
|c DLC
|d OCLCF
|d N$T
|d YDXCP
|d EBLCP
|d SNK
|d DKU
|d INTCL
|d MHW
|d BTN
|d IGB
|d D6H
|d VTS
|d AGLDB
|d G3B
|d S8J
|d S9I
|d STF
|d DLC
|d OCLCO
|d OCLCQ
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|a 9781634850896
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|a 1634850890
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|z 9781634850728 (hardcover)
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|a AU@
|b 000057385565
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|a (OCoLC)948670247
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|a pcc
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|a TX541
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7 |
|a TEC
|x 012000
|2 bisacsh
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|a 664/.07
|2 23
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| 049 |
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|a UAMI
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0 |
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|a New trends in sample preparation techniques for food analysis /
|c Oscar Núñez and Paolo Lucci, editors.
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| 264 |
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|a New York :
|b Nova Publishers,
|c [2016]
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| 300 |
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|a 1 online resource.
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| 336 |
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|a text
|2 rdacontent
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| 337 |
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|a computer
|2 rdamedia
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| 338 |
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|a online resource
|2 rdacarrier
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| 347 |
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|a data file
|2 rda
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| 490 |
0 |
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|a Analytical chemistry and microchemistry
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
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|a Description based on print version record and CIP data provided by publisher; resource not viewed.
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0 |
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|a NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; CONTENTS ; PREFACE ; Chapter 1 NOVEL SORBENT MATERIALS FOR OFF-LINE AND ON-LINE SOLID-PHASE EXTRACTION APPLIED TO FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. OFF-LINE AND ON-LINE SPE APPROACHES ; 3. APPLICATION OF THE SPE PHASE IN FOOD ANALYSIS ; 3.1. Molecular Recognition Sorbents ; 3.1.1. Immunosorbents ; 3.1.2. Aptamers; 3.2. Graphene ; 3.3. Nanostructured Materials ; 3.3.1. Electrospun Polymer Nanofibers ; 3.3.2. Carbon Nanotubes
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| 505 |
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|a 3.4. Mixed Mode Polymeric Sorbents CONCLUSION ; REFERENCES ; Chapter 2 APPLICATION OF MOLECULARLY IMPRINTED POLYMERS TO SOLID-PHASE EXTRACTION IN FOOD ANALYSIS ; ABSTRACT; 1. INTRODUCTION ; 2. MOLECULAR IMPRINTING APPROACHES ; 3. POLYMERIZATION TECHNIQUES ; 4. APPLICATIONS OF MIPS TO SPE IN FOOD ANALYSIS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 3 TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. FUNDAMENTALS OF TURBULENT FLOW CHROMATOGRAPHY ; 3. SAMPLE PRE-TREATMENT FOR THE ANALYSIS OF ORGANIC CONTAMINANTS IN FOOD
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|a 3.1. Main Extraction Procedures from Solid Matrices 3.2. General Sample Pre-Treatments ; 4. APPLICATIONS OF TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS; 4.1. Food Adulterants ; 4.2. Mycotoxins in Food ; 4.3. Nutraceuticals ; 4.4. Perfluoroalkyl Substances ; 4.5. Pesticides ; 4.6. Pharmaceutical Residues ; CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES ; Chapter 4 QUECHERS PROCEDURES IN FOOD SAMPLE PREPARATION; ABSTRACT ; 1. INTRODUCTION ; 2. PRINCIPLES OF THE ORIGINAL QUECHERS PROCEDURE ; 3. IMPROVEMENTS ON THE QUECHERS PROCEDURE ; (i) Extraction/Partitioning Step
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|a (Ii) d-SPE Clean-Up Step 4. QUECHERS IN THE DETERMINATION OF PESTICIDES ; 5. QUECHERS IN THE DETERMINATION OF MYCOTOXINS ; 6. QUECHERS IN THE DETERMINATION OF PHARMACEUTICALS ; 7. QUECHERS IN THE DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBON (PAH) COMPOUNDS ; 8. QUECHERS IN THE DETERMINATION OF OTHER FAMILIES OF COMPOUNDS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 5 MICROEXTRACTION METHODS IN FOOD SAMPLE PREPARATION ; ABSTRACT ; 1. INTRODUCTION ; 2. SOLID-PHASE MICROEXTRACTION (SPME) ; 2.1. SPME Process ; Fiber Solid-Phase Microextraction ; In-Tube Solid-Phase Microextraction
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|a 2.3. SPME Optimization Selection of Extraction Mode ; Optimization of Extraction Conditions ; Optimization of Desorption Conditions ; Derivatization; 2.4. Theoretical Aspects of SPME ; Equilibrium Batch Extraction Mode ; Non-Equilibrium Batch Extraction Mode ; 2.5. SPME Applications; 3. STIR BAR SORPTIVE EXTRACTION (SBSE) ; 3.1. SBSE Process; 3.2. SBSE Optimization ; Optimization of Extraction ; Optimization of Desorption ; Derivatization ; 3.3. Theoretical Aspects of SBSE ; 3.4. SBSE Applications ; 4. SINGLE-DROP MICROEXTRACTION (SDME) ; 4.1. SDME Process ; Direct Immersion SDME
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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0 |
|a Food
|x Analysis.
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| 650 |
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0 |
|a Sample preparation (Chemistry)
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| 650 |
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6 |
|a Aliments
|x Analyse.
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| 650 |
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6 |
|a Préparation de l'échantillon (Chimie)
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| 650 |
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7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Food
|x Analysis.
|2 fast
|0 (OCoLC)fst00930460
|
| 650 |
|
7 |
|a Sample preparation (Chemistry)
|2 fast
|0 (OCoLC)fst01738458
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| 700 |
1 |
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|a Núñez Burcio, Oscar,
|e editor.
|
| 700 |
1 |
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|a Lucci, Paolo,
|e editor.
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| 776 |
0 |
8 |
|i Print version:
|t New trends in sample preparation techniques for food analysis
|d Hauppauge, New York : Nova Science Publishers, Inc., [2016]
|z 9781634850728
|w (DLC) 2016012406
|
| 856 |
4 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255
|z Texto completo
|
| 938 |
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|a YBP Library Services
|b YANK
|n 12933051
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| 938 |
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|a EBSCOhost
|b EBSC
|n 1286255
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| 938 |
|
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|a ProQuest Ebook Central
|b EBLB
|n EBL4616127
|
| 994 |
|
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|a 92
|b IZTAP
|
