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Analysis of foods and beverages : modern techniques /
Analysis of Foods and Beverages.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
[Place of publication not identified] :
Academic Press,
1984.
|
| Colección: | Food science and technology (Academic Press)
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn818645634 | ||
| 003 | OCoLC | ||
| 005 | 20231117044755.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 121119s1984 xx ob 001 0 eng d | ||
| 040 | |a OPELS |b eng |e pn |c OPELS |d IDEBK |d E7B |d OCLCF |d UIU |d OCLCQ |d LEAUB |d INARC |d VLY |d LUN |d OCLCQ |d OCLCA |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO | ||
| 016 | 7 | |a 8506279 |2 DNLM | |
| 019 | |a 1145784742 | ||
| 020 | |z 9780121691608 | ||
| 020 | |z 0121691608 | ||
| 035 | |a (OCoLC)818645634 |z (OCoLC)1145784742 | ||
| 050 | 4 | |a TX541 |b .A53 1984 | |
| 060 | 4 | |a QU 50 |b A532 1984 | |
| 082 | 0 | 4 | |a 641.3/1 |2 23 |
| 084 | |a VN 8400 |2 rvk | ||
| 084 | |a ZE 66000 |2 rvk | ||
| 084 | |a CHE 505f |2 stub | ||
| 245 | 0 | 0 | |a Analysis of foods and beverages : |b modern techniques / |c [edited by] George Charamlambous. |
| 260 | |a [Place of publication not identified] : |b Academic Press, |c 1984. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Food science and technology | |
| 588 | 0 | |a Publisher supplied information; title not viewed. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Front Cover; Analysis of Foods and Beverages: Modern Techniques; Copyright Page; Table of Contents; Contributors; Foreword; Preface; Abbreviations; Chapter 1. Sample Preparation; I. Introduction; II. Distillation; III. Extraction; IV. Adsorption; V. Miscellaneous Sample Procedures; VI. Sample Manipulations; VII. Summary; References; Chapter 2. Sensory Analysis, Product Modeling, and Product Optimization; I. Introduction to Sensory Analysis; II. Describing the Sensory Attributes of Foods; III. Measuring Intensity of Perception; IV. Measuring Likes and Dislikes | |
| 505 | 8 | |a v. Putting It All Together: Using Sensory Analysis for Product OptimizationVI. Matching a Product to a Concept; VII. Contrasting and Relating Expert Panel versus Consumer Panel Data; VIII. An Overview of Sensory Analysis; References; Chapter 3. Quantitative Thin-Layer Chromatography of Foods and Beverages; I. Introduction; II. Food- and Beverage-Related Applications of Instrumental TLC; III. Conclusions; References; Chapter 4. Gas Chromatography; I. Historical Aspects; II. Sample Preparation for GC Analysis; III. Examples of Applications; IV. Future View of GC; References | |
| 505 | 8 | |a Chapter 5. HPLC in the Analysis of Foods and Beverages (Including Ion Chromatography)I. Introduction; II. Liquid Chromatography Systems; III. Review of the Separation Process; IV. Reversed-Phase Chromatography; V. Gradient Elution; VI. Size Exclusion; VII. Ion Chromatography; VIII. Qualitative and Quantitative Determinations; IX. Application to Foods and Beverages; X. Summary and Conclusions; References; Chapter 6. Mass Spectrometry; I. Introduction; II. The Mass Spectrometer and the Type of Studies It Permits; III. Applications; IV. Conclusions; References; Chapter 7. NMR Spectroscopy | |
| 505 | 8 | |a I. IntroductionII. Low-Resolution or Wide-Line NMR; III. High-Resolution NMR; IV. Applications of High-Resolution NMR; V. New Applications; VI. Conclusions; References; Chapter 8. Minicomputers and Robotics; I. Introduction; II. Development of Computers for Laboratories; III. Computer Architecture; IV. Computer-Laboratory Interface; V. Software; VI. Laboratory Applications; Appendix: Microcomputer Terminology; References; Chapter 9. On-Line Methods; I. Introduction; II. Laboratory On-Line Methods; III. On-Line Analysis; References | |
| 505 | 8 | |a Chapter 10. Molecular Structure -- Activity Analyses of Artificial FlavoringsI. Introduction and Background; II. Quantitative Structure-Activity Relationships; III. Analysis and Design of Artificial Sweeteners; IV. Application of Structure-Activity Methodology to Other Sensory Agents; V. Summary and Prospects; References; Chapter 11. Bioassays; I. Introduction and Aims; II. Principles of Bioassay; III. Methods of Bioassay; IV. Conclusions; References; Chapter 12. X-Ray Analysis; I. Introduction; II. Fundamentals of X Rays; III. Instrumentation in X-Ray Analysis; IV. Multielemental Analysis | |
| 520 | |a Analysis of Foods and Beverages. | ||
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Beverages |x Analysis. | |
| 650 | 2 | |a Beverages |x analysis |0 (DNLM)D001628Q000032 | |
| 650 | 2 | |a Food Analysis |x methods |0 (DNLM)D005504Q000379 | |
| 650 | 2 | |a Food Analysis |0 (DNLM)D005504 | |
| 650 | 6 | |a Aliments |x Analyse. |0 (CaQQLa)201-0019673 | |
| 650 | 6 | |a Boissons |0 (CaQQLa)201-0004203 |x Analyse. |0 (CaQQLa)201-0374819 | |
| 650 | 7 | |a Nutrition. |2 eclas | |
| 650 | 7 | |a Analyse chimique. |2 eclas | |
| 650 | 7 | |a Analyse des aliments. |2 eclas | |
| 650 | 7 | |a Beverages |x Analysis |2 fast |0 (OCoLC)fst00831043 | |
| 650 | 7 | |a Food |x Analysis |2 fast |0 (OCoLC)fst00930460 | |
| 650 | 7 | |a Lebensmittelanalyse |2 gnd |0 (DE-588)4167032-2 | |
| 650 | 7 | |a Aufsatzsammlung |2 gnd |0 (DE-588)4143413-4 | |
| 650 | 7 | |a Chimie analytique. |2 ram | |
| 650 | 7 | |a Aliments |x Analyse. |2 ram | |
| 700 | 1 | |a Charalambous, George, |d 1922-1994. | |
| 776 | 0 | 8 | |i Print version: |t Analysis of foods and beverages. |d [Place of publication not identified] : Academic Press, 1984 |w (DLC) 83011783 |
| 830 | 0 | |a Food science and technology (Academic Press) | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780121691608 |z Texto completo |