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: Pic�o, Yolanda
Formato: Electrónico eBook
Idioma:Inglés
Publicado: [Place of publication not identified] : Academic Press, 2012.
Temas:
Food > Analysis.
Food > Composition.
Food Analysis
Aliments > Analyse.
voedselanalyse
food analysis
voedsel
food
chemische analyse
chemical analysis
technologie
technology
technieken
techniques
innovaties
innovations
nanotechnologie
nanotechnology
spectroscopie
spectroscopy
Voedselanalyse
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Part I. Chemical Analysis of Food :
  • 1. Basics and advances in sampling and sample preparation
  • 2. Data analysis and chemometrics
  • 3. Near-infrared, mid-infrared and Raman spectroscopy 4 Magnetic Resonance
  • 5. Low intensity ultrasound
  • 6. The applications of nanotechnology
  • 7. Microfluidic devices: biosensors
  • 8. Electronic noses and tongues
  • 9. Mass spectrometry
  • 10. Liquid Chromatography
  • 11. Gas chromatography
  • 12. Electrophoresis
  • 13. Molecular Techniques
  • Part II. Applications :
  • 14. Traceability
  • 15. Food Authenticity and Fraud
  • 16. Food Proteomics
  • 17. Nutritional Supplements
  • 18. A particular case of novel food: Genetically modified organisms
  • 19. Flavours and Odours
  • 20. Emerging contaminants
  • 21. Allergens
  • 22. Metal speciation
  • 23. Radionuclides.

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