Chemical analysis of food : techniques and applications /

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Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applica...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Picó, Yolanda
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Amsterdam ; Boston : Elsevier/AP, 2012.
Edición:1st ed.
Temas:
Food > Analysis.
Food > Composition.
Food Analysis
Aliments > Analyse.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Analysis
Food > Composition
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Chemical Analysis of Food: Techniques and Applications; Copyright; Contents; Contributors; Foreword; Preface; Part I- ANALYTICAL TECHNIQUES; Chapter 1- Basics and Advances in Sampling and Sample Preparation; 1.1. INTRODUCTION; 1.2. TYPES OF SAMPLES AND THE ANALYTICAL PROCEDURE; 1.3. TRENDS IN SAMPLE PREPARATION FOR FOOD ANALYSIS; 1.4. CONCLUSIONS; References; Chapter 2
  • Data Analysis and Chemometrics; 2.1. INTRODUCTION
  • 2.2. FROM UNIVARIATE TO MULTIVARIATE2.3. MULTIVARIATE DATA ANALYSIS; References; Chapter 3
  • Near-Infrared, Mid-Infrared, and Raman Spectroscopy; 3.1. INTRODUCTION; 3.2. THEORY; 3.3. INSTRUMENTATION; 3.4. SAMPLE PRESENTATION; 3.5. NEW GENERATION OF SPECTROMETERS; 3.6. ADVANTAGES AND LIMITATIONS OF SPECTROSCOPIC TECHNIQUES; 3.7. CHEMOMETRIC APPROACH; 3.8. APPLICATIONS IN FOOD ANALYSIS; 3.9. CONCLUSION; References; Chapter 4
  • Nuclear Magnetic Resonance; 4.1. INTRODUCTION; 4.2. SPECIALTIES OF NMR SPECTROSCOPY; 4.3. RECENT ADVANCES IN NMR SPECTROSCOPY; 4.4. SELECTED APPLICATIONS
  • 4.5. CONCLUDING REMARKSReferences; Chapter 5
  • Low-Intensity Ultrasounds; ; 5.1. INTRODUCTION; 5.2. BASIC CONCEPTS OF ULTRASOUNDS; 5.3. LOW-INTENSITY ULTRASOUND; 5.4. SELECTED APPLICATIONS IN FOOD ANALYSIS; 5.5. CONCLUSIONS AND FUTURE TRENDS; References; Chapter6
  • The Applications of Nanotechnology; 6.1. INTRODUCTION; 6.2. THE ROLE OF NANOMATERIALS AND NANOSTRUCTURES AS DELIVERY SYSTEMS FOR THE FOOD INDUSTRY; 6.3. APPLICATIONS AND USE OF NANOMATERIALS; 6.4. CONCLUSIONS; References; Chapter7
  • Microfluidic Devices: Biosensors; 7.1. INTRODUCTION; 7.2. BIOSENSORS: CLASSES AND FUNDAMENTALS
  • 7.3. NANOBIOSENSORS, MICROFLUIDICS, AND LAB-ON-A-CHIP7.4. APPLICATION OF NEW BIOSENSING TECHNOLOGIES FOR FOOD SAFETY AND CONTROL; 7.5. COMMERCIAL INSTRUMENTATION AND FUTURE PERSPECTIVES; References; Chapter8
  • Electronic Noses and Tongues; 8.1. INTRODUCTION; 8.2. ELECTRONIC NOSES; 8.3. ELECTRONIC TONGUES; 8.4. VALIDATION OF ELECTRONIC NOSES AND TONGUES; 8.5. PATTERN-RECOGNITION MODELS; 8.6. CONCLUSIONS; References; Chapter9
  • Mass Spectrometry; 9.1. INTRODUCTION TO MASS SPECTROMETRY; 9.2. DIRECT INJECTION MASS SPECTROMETRY; 9.3. HYPHENATED TECHNOLOGIES; 9.4. NONTARGETED ANALYSIS
  • 9.5. CONCLUSIONS AND PERSPECTIVESReferences; Chapter10
  • Liquid Chromatography; 10.1.INTRODUCTION; 10.2.THE MAIN ANALYTICAL METHODS OF LC; 10.3.MAIN TERMS AND EQUATIONS IN LC; 10.4.QUESTIONS OF THE THEORY OF AN HPLC; 10.5.THE MOBILE PHASE (ELUENT); 10.6.THE STATIONARY PHASE (SORBENTS); 10.7.CHROMATOGRAPHIC COLUMN; 10.8.EXTRACTION METHODS IN THE CHROMATOGRAPHY; 10.9.INSTRUMENTATION FOR LC; 10.10.ANALYSIS OF FOOD BY LC; 10.11.CONCLUSIONS AND FUTURE TRENDS; References; Chapter11
  • Gas Chromatography; 11.1.INTRODUCTION; 11.2.FUNDAMENTAL ASPECTS OF CAPILLARY GAS CHROMATOGRAPHY

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