Spectral Properties of Lipios: Chemistry and Technology of Oils and Fats

ISBN-13: 9781850759263 / Angielski / Twarda / 1999 / 416 str.

Hamilton

Opis

This is the second volume in a series which presents the state of the art in chosen sectors of oil and fat chemistry, including its relevance to the food and pharmaceutical industries. The text in this book aims to provide an authoritative account of the use of a wide range of spectroscopic methods in the analysis of lipids, with an emphasis on topics that have attracted special attention.

Recenzje

"Fills [an] information gap, as it now combines all aspects of lipid structural analysis by various techniques in one single volume" – Lipid Technology Newsletter

Spis treści

Introduction; Atomic spectroscopy for heavy metal determination in edible oils and fats; Lipid chemiluminescence; NMR in conjunction with GC–MS and UV methods: a case study in marine lipids; Pulse–NMR in the food science laboratory; Mass spectrometric techniques in the analysis of triacylglycerols; Gas chromatography – mass spectrometry of lipids; Infrared spectroscopy of lipids: principles and applications; Electron spin resonance studies of lipids; UV / visible light spectroscopy of lipids; X–ray diffraction of lipids; Use of colorimetry; References; Index.

Blurb

This volume provides an authoritative account of the use of a wide range of spectroscopic methods in the analysis of lipids, with an emphasis on topics that are attracting special current attention. Some essential background theory is included within chapters.