Analysis of foods and beverages : modern techniques /

Analysis of Foods and Beverages.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Charalambous, George, 1922-1994
Formato: Electrónico eBook
Idioma:Inglés
Publicado: [Place of publication not identified] : Academic Press, 1984.
Colección:Food science and technology (Academic Press)
Temas:
Food > Analysis.
Beverages > Analysis.
Beverages > analysis
Food Analysis > methods
Food Analysis
Aliments > Analyse.
Boissons > Analyse.
Nutrition.
Analyse chimique.
Analyse des aliments.
Beverages > Analysis
Food > Analysis
Lebensmittelanalyse
Aufsatzsammlung
Chimie analytique.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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
  • 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
  • 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
  • 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
  • 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

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