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Chemical Analysis of Food : Techniques and Applications.
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington :
Elsevier Science,
2012.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Pico, Y. | |
| 245 | 1 | 0 | |a Chemical Analysis of Food : |b Techniques and Applications. |
| 260 | |a Burlington : |b Elsevier Science, |c 2012. | ||
| 300 | |a 1 online resource (813 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 505 | 0 | |a Cover image; Title page; Table of Contents; Copyright; 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; Acknowledgments; Chapter 2. Data Analysis and Chemometrics; 2.1 Introduction; 2.2 From Univariate to Multivariate; 2.3 Multivariate Data Analysis; References; Acknowledgment; Chapter 3. Near-Infrared, Mid-Infrared, and Raman Spectroscopy; 3.1 Introduction. | |
| 505 | 8 | |a 3.2 Theory3.3 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 Remarks; References; Chapter 5. Low-Intensity Ultrasounds; 5.1 Introduction; 5.2 Basic Concepts of Ultrasounds; 5.3 Low-Intensity Ultrasound. | |
| 505 | 8 | |a 5.4 Selected Applications in Food Analysis5.5 Conclusions and Future Trends; References; Acknowledgments; Chapter 6. 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; Chapter 7. Microfluidic Devices; 7.1 Introduction; 7.2 Biosensors: Classes and Fundamentals; 7.3 Nanobiosensors, Microfluidics, and Lab-on-a-Chip; 7.4 Application of New Biosensing Technologies for Food Safety and Control. | |
| 505 | 8 | |a 7.5 Commercial Instrumentation and Future PerspectivesReferences; Acknowledgments; Chapter 8. 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; Chapter 9. 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 Perspectives; References; Chapter 10. Liquid Chromatography; 10.1 Introduction; 10.2 The Main Analytical Methods of LC. | |
| 505 | 8 | |a 10.3 Main Terms and Equations in LC10.4 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; Chapter 11. Gas Chromatography; 11.1 Introduction; 11.2 Fundamental Aspects of Capillary Gas Chromatography; 11.3 Gas Chromatography and Hyphenated Techniques in Food Analysis; 11.4 Multidimensional Gas Chromatography; List of Abbreviations; References; Acknowledgments. | |
| 500 | |a Chapter 12. Electrophoresis. | ||
| 520 | |a 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 applications and future trends. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subjec. | ||
| 588 | 0 | |a Print version record. | |
| 504 | |a Includes bibliographical references and index. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 2 | |a Food Analysis | |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 7 | |a Food |x Analysis |2 fast | |
| 650 | 7 | |a Food |x Composition |2 fast | |
| 758 | |i has work: |a Chemical analysis of food (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFv9fW7b9WPdJMvjbtY8hb |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Pico, Y. |t Chemical Analysis of Food: Techniques and Applications. |d Burlington : Elsevier Science, ©2012 |z 9780123848628 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=974383 |z Texto completo |
| 938 | |a 123Library |b 123L |n 54439 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL974383 | ||
| 938 | |a YBP Library Services |b YANK |n 9369716 | ||
| 994 | |a 92 |b IZTAP | ||