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.
Rezensionen / Stimmen
"Fills [an] information gap, as it now combines all aspects of lipid structural analysis by various techniques in one single volume" - Lipid Technology Newsletter
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 234 mm
Breite: 156 mm
Dicke: 24 mm
Gewicht
ISBN-13
978-1-85075-926-3 (9781850759263)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Richard J. Hamilton, Consultant in Oils and Fats Chemistry, Liverpool / Secretary of the Oils and Fats Group, Society of Chemical Industry, London, UK.
John Cast is the editor of Spectral Properties of Lipids, is published by Wiley.
Herausgeber*in
Consultant in Oils and Fats Chemistry, Liverpool / Secretary of the Oils and Fats Group, Society of Chemical Industry, London, UK
School of Pharmacy and Chemistry, Liverpool John Moores University, UK
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.
