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Physical methods in food analysis /

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Bibliographic Details
Corporate Author: American Chemical Society. Division of Agricultural and Food Chemistry (sponsoring body.)
Format: eBook
Language:English
Language Notes:English.
Published: Washington, DC : American Chemical Society, [2013]
Series:ACS symposium series ; 1138.
Subjects:
Food > Analysis.
Food Analysis > methods
Food Analysis
Aliments > Analyse.
TECHNOLOGY & ENGINEERING / Food Science
Food > Analysis
Electronic books.
Electronic resource.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Machine generated contents note: 1.High-Performance Thin Layer Chromatography and Raman Microscopy of Cotton and Other Seed Oils / Jonathan Mitchell
  • 2.Nontargeted Unknown LC(ESI-)-Q/TOF MS Approaches for Food Verification / Alyson E. Mitchell
  • 3.HPLC/MS Fingerprinting Techniques for Quality Control of Gynostemma pentaphyllum (Thunb.) Makino Samples / Liangli (Lucy) Yu
  • 4.Lanthanide-Sensitized Luminescence Instrumentation and Methods for Analysis of Tetracycline and Fluoroquinolone Residues in Foods / Yue Du
  • 5.Estimating the Glycemic Potential of Extruded Food Materials / Audrey E. Thomas-Gahring
  • 6.Progress in Analyses of Citrus Flavonoids / Chi-Tang Ho
  • 7.Using Temperature Sweeps To Investigate Rheology of Bioplastics / Peter H. Cooke
  • 8.Isolation and Characterization of Natural Blue Pigments from Underexplored Sources / R. B. van Breemen
  • 9.Resonance Raman Study on the pH Dependence on Grape Anthocyanins / V. Cheynier
  • 10.Polydiacetylene-Based Smart Packaging / Timothy W. Hanks.