rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Analysis of foods and beverages
    sub title: modern techniques
  name:
    name part: Charalambous, George
    name part: 1922-1994
  name:
    name part: ScienceDirect (Online service)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: xx
    place:
      place term: Place of publication not identified]
    publisher: Academic Press
    date issued: 1984
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource
  abstract: Analysis of Foods and Beverages.
  table of contents: Front Cover; Analysis of Foods and Beverages: Modern Techniques; Copyright Page; Table of Contents; Contributors; Foreword; Preface; Abbreviations; Chapter 1. Sample Preparation; I. Introduction; II. Distillation; III. Extraction; IV. Adsorption; V. Miscellaneous Sample Procedures; VI. Sample Manipulations; VII. Summary; References; Chapter 2. Sensory Analysis, Product Modeling, and Product Optimization; I. Introduction to Sensory Analysis; II. Describing the Sensory Attributes of Foods; III. Measuring Intensity of Perception; IV. Measuring Likes and Dislikes
  table of contents: v. Putting It All Together: Using Sensory Analysis for Product OptimizationVI. Matching a Product to a Concept; VII. Contrasting and Relating Expert Panel versus Consumer Panel Data; VIII. An Overview of Sensory Analysis; References; Chapter 3. Quantitative Thin-Layer Chromatography of Foods and Beverages; I. Introduction; II. Food- and Beverage-Related Applications of Instrumental TLC; III. Conclusions; References; Chapter 4. Gas Chromatography; I. Historical Aspects; II. Sample Preparation for GC Analysis; III. Examples of Applications; IV. Future View of GC; References
  table of contents: Chapter 5. HPLC in the Analysis of Foods and Beverages (Including Ion Chromatography)I. Introduction; II. Liquid Chromatography Systems; III. Review of the Separation Process; IV. Reversed-Phase Chromatography; V. Gradient Elution; VI. Size Exclusion; VII. Ion Chromatography; VIII. Qualitative and Quantitative Determinations; IX. Application to Foods and Beverages; X. Summary and Conclusions; References; Chapter 6. Mass Spectrometry; I. Introduction; II. The Mass Spectrometer and the Type of Studies It Permits; III. Applications; IV. Conclusions; References; Chapter 7. NMR Spectroscopy
  table of contents: I. IntroductionII. Low-Resolution or Wide-Line NMR; III. High-Resolution NMR; IV. Applications of High-Resolution NMR; V. New Applications; VI. Conclusions; References; Chapter 8. Minicomputers and Robotics; I. Introduction; II. Development of Computers for Laboratories; III. Computer Architecture; IV. Computer-Laboratory Interface; V. Software; VI. Laboratory Applications; Appendix: Microcomputer Terminology; References; Chapter 9. On-Line Methods; I. Introduction; II. Laboratory On-Line Methods; III. On-Line Analysis; References
  table of contents: Chapter 10. Molecular Structure -- Activity Analyses of Artificial FlavoringsI. Introduction and Background; II. Quantitative Structure-Activity Relationships; III. Analysis and Design of Artificial Sweeteners; IV. Application of Structure-Activity Methodology to Other Sensory Agents; V. Summary and Prospects; References; Chapter 11. Bioassays; I. Introduction and Aims; II. Principles of Bioassay; III. Methods of Bioassay; IV. Conclusions; References; Chapter 12. X-Ray Analysis; I. Introduction; II. Fundamentals of X Rays; III. Instrumentation in X-Ray Analysis; IV. Multielemental Analysis
  note: [edited by] George Charamlambous.
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Beverages
    topic: Analysis
  subject:
    topic: Beverages
    topic: analysis
  subject:
    topic: Food Analysis
    topic: methods
  subject:
    topic: Food Analysis
  subject:
    topic: Aliments
    topic: Analyse
  subject:
    topic: Boissons
    topic: Analyse
  subject:
    topic: Nutrition
  subject:
    topic: Analyse chimique
  subject:
    topic: Analyse des aliments
  subject:
    topic: Beverages
    topic: Analysis
  subject:
    topic: Food
    topic: Analysis
  subject:
    topic: Lebensmittelanalyse
  subject:
    topic: Aufsatzsammlung
  subject:
    topic: Chimie analytique
  subject:
    topic: Aliments
    topic: Analyse
  classification: TX541 .A53 1984
  classification: 641.3/1
  classification: QU 50 A532 1984
  classification: VN 8400
  classification: ZE 66000
  classification: CHE 505f
  related item:
    title info:
      title: Analysis of foods and beverages
    origin info:
      publisher: [Place of publication not identified] : Academic Press, 1984
    identifier: (DLC) 83011783
  related item:
    title info:
      title: Food science and technology (Academic Press)
  identifier: 9780121691608
  identifier: 0121691608
  identifier: 83011783
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: OPELS
    record creation date: 121119
    record change date: 20260326193123.6
    record identifier: in00005750718
    language of cataloging:
      language term: eng