Chemical analysis of food : techniques and applications /
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| Format: | eBook |
| Language: | English |
| Published: |
Amsterdam ; Boston :
Elsevier/AP,
2012.
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| Edition: | 1st ed. |
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| Online Access: | Connect to the full text of this electronic book |
| Item Description: | Description based on print version record. Machine generated contents note: Part I. Chemical Analyis of Food 1. Basics and advances in sampling and sample preparation 2. Data analysis and chemometrics 3. Near-infrared, mid-infrared and Raman spectroscopy 4 Magnetic Resonance 5. Low intensity ultrasound 6. The applications of nanotechnology 7. Microfluidic devices: biosensors 8. Electronic noses and tongues 9. Mass spectrometry 10. Liquid Chromatography 11. Gas chromatography 12. Electrophoresis 13. Molecular Techniques Part II. Applications 14. Traceability 15. Food Authenticity and Fraud 16. Food Proteomics 17. Nutritional Supplements 18. A particular case of novel food: Genetically modified organisms 19. Flavours and Odours 20. Emerging contaminants 21. Allergens 22. Metal speciation 23. Readionuclides. Electronic resource. |
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| Physical Description: | 1 online resource (798 pages) |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9780123848635 (electronic bk.) 0123848636 (electronic bk.) |