Spectral Properties of Lipids
Chemistry and Technology of Oils and Fats
1st Edition
Published on 1. May 1999
Book
Hardback
416 pages
978-1-85075-926-3 (ISBN)
Description
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.
Reviews / Votes
"Fills [an] information gap, as it now combines all aspects of lipid structural analysis by various techniques in one single volume" - Lipid Technology NewsletterMore details
Language
English
Place of publication
Hoboken
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Professional and scholarly
Product notice
sewn/stitched
Cloth over boards
Dimensions
Height: 234 mm
Width: 156 mm
Thickness: 24 mm
Weight
757 gr
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 Classification
Persons
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.
John Cast is the editor of Spectral Properties of Lipids, is published by Wiley.
Content
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.
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.