Handbook of Food Analysis Instruments

ISBN-13: 9781420045666 / Angielski / Twarda / 2008 / 560 str.

Semih Otles

Opis

Because the presence and interactions of various compounds in foods during storage and processing impact all aspects of quality, applying proper methods for the analysis of foods is a critical endeavor. During the past century, analytical methods have evolved considerably to include the use of increasingly sophisticated instruments. The Handbook of Food Analysis instruments focuses on the origin, concept, and use of these instruments. Each chapter presents a specific type of instrument, nuclear magnetic resonance spectroscopy, microwave-assisted process, and more. The operating principles, definitions, theory, and applications to food analysis are examined for every instrument covered in the text.

Spis treści

Data Analysis Techniques, M.H. Tunick Microextraction Methods in Food Analysis, K. Ridgway, S.P.D. Lalljie, and R.M. Smith Supercritical Fluid Extraction in Food Analysis, R. Askin, M. Goto, and M. Sasaki Microwave-Assisted Processes in Food Analysis, J.M.R. Bélanger and J.R.J. Paré Ultrasound-Assisted Extraction in Food Analysis, F. Chemat, V. Tomao, and M. Virot Advances in High-Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages, P. Varelis Gas Chromatography in Food Analysis, J. Hajslova and T. Cajka Preparative Layer Chromatography in Food Analysis, J. Sherma Ion Chromatography in Food Analysis, W.R. LaCourse Mass Spectrometry and Hyphenated Instruments in Food Analysis, T. Cajka, J. Hajslova, and K. Mastovska Instruments to Analyze Food Colors, C. Socaciu and H.A. Diehl High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition, I.C. Baianu and T. You Nuclear Magnetic Resonance Spectroscopy in Food Analysis, F. Capozzi and M.A. Cremonini Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis, J.R. Dean and R. Ma Autofluorescence Spectroscopy in Food Analysis, C. Møller Andersen, J. Petter Wold, and S. Balling Engelsen Electronic Nose Technology in Food Analysis, F. Korel and M.Ö. Balaban Electroanalytical Techniques and Instrumentation in Food Analysis, R. Gulaboski and C.M. Pereira Capillary Electrophoresis in Food Analysis, C. García-Ruiz and M.L. Marina Gel Electrophoresis in Food Analysis, R. Westermeier and B. Scheibe Multiplexed Immunoassays in Food Analysis, C.-S. Chen, A.J. Baeumner, and R.A. Durst Rheological Instruments in Food Analysis, N. Sozer and J.L. Kokini Scanning Electron and Transmission Electron Microscopies in Food Analysis, J.M. Aguilera and P. Bouchon Index

O autorze

Semih Otles