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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 |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Boston :
Elsevier/AP,
2012.
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| Edición: | 1st ed. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
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| 008 | 120405s2012 ne ob 001 0 eng d | ||
| 010 | |z 2012008570 | ||
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| 070 | 0 | |a TX545 |b .C434 2012 | |
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| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Chemical analysis of food : |b techniques and applications / |c Yolanda Picó. |
| 250 | |a 1st ed. | ||
| 260 | |a Amsterdam ; |a Boston : |b Elsevier/AP, |c 2012. | ||
| 300 | |a 1 online resource (798 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a data file |2 rda | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 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. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques. | ||
| 546 | |a English. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 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 TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Analysis |2 fast | |
| 650 | 7 | |a Food |x Composition |2 fast | |
| 700 | 1 | |a Picó, Yolanda. | |
| 776 | 0 | 8 | |i Print version: |t Chemical analysis of food. |b 1st ed. |d Amsterdam ; Boston : Elsevier/AP, 2012 |w (DLC) 2012008570 |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpCAFTA002/toc |z Texto completo |
| 938 | |a ebrary |b EBRY |n ebr10582133 | ||
| 938 | |a EBSCOhost |b EBSC |n 472267 | ||
| 938 | |a YBP Library Services |b YANK |n 9369716 | ||
| 994 | |a 92 |b IZTAP | ||