UID:
almafu_9958115784602883
Umfang:
1 online resource (813 p.)
Ausgabe:
1st ed.
ISBN:
9786613784964
,
9781281604279
,
1281604275
,
9780123848635
,
0123848636
Inhalt:
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
Anmerkung:
Description based upon print version of record.
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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
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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
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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
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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
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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
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11.3.GAS CHROMATOGRAPHY AND HYPHENATED TECHNIQUES IN FOOD ANALYSIS
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English
Weitere Ausg.:
ISBN 9780123848628
Weitere Ausg.:
ISBN 0123848628
Sprache:
Englisch
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