Handbook of Food Analysis Instruments
1st Edition
Published on 19. April 2016
544 pages
978-1-4200-4567-3 (ISBN)
Description
Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or
Reviews / Votes
"With contributions from leading scientists, many of whom actually developed or refined each technique or instrument, the Handbook of Food Analysis Instruments discusses how to apply proper methods and use increasingly sophisticated instruments."- Translation, January 2009
More details
Edition
1. Auflage
Language
English
Place of publication
Baton Rouge
United States
Publishing group
Taylor & Francis Inc
Target group
Professional and scholarly
Food chemists, microbiologists, graduate students, and food regulatory personnel.
Illustrations
205 s/w Abbildungen, 8 farbige Abbildungen, 47 s/w Tabellen
205 b/w images, 8 color images and 47 tables
File size
11,03 MB
ISBN-13
978-1-4200-4567-3 (9781420045673)
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
Other editions
Additional editions
Semih Otles
Handbook of Food Analysis Instruments
Book
09/2008
1st Edition
CRC Press
€352.20
Shipment within 15-20 days
Person
Content
Data Analysis Techniques. Microextraction Methods in Food Analysis. Supercritical Fluid Extraction in Food Analysis. Microwave-Assisted Processes in Food Analysis. Ultrasound-Assisted Extraction in Food Analysis. Advances in High-Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages. Gas Chromatography in Food Analysis. Preparative Layer Chromatography in Food Analysis. Ion Chromatography in Food Analysis. Mass Spectrometry and Hyphenated Instruments in Food Analysis. Instruments to Analyze Food Colors. High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition. Nuclear Magnetic Resonance Spectroscopy in Food Analysis. Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis. Autofluorescence Spectroscopy in Food Analysis. Electronic Nose Technology in Food Analysis. Electroanalytical Techniques and Instrumentation in Food Analysis. Capillary Electrophoresis in Food Analysis. Gel Electrophoresis in Food Analysis. Multiplexed Immunoassays in Food Analysis. Rheological Instruments in Food Analysis. Scanning Electron and Transmission Electron Microscopies in Food Analysis. Index.
