Handbook of Food Analysis Instruments
eBook - PDF

Handbook of Food Analysis Instruments

  1. 544 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Handbook of Food Analysis Instruments

About this book

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

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Yes, you can access Handbook of Food Analysis Instruments by Semih Otles in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Science Research & Methodology. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2016
Print ISBN
9781420045666
eBook ISBN
9781420045673
Edition
1
Topic
Physical Sciences
Subtopic
Science Research & Methodology

Table of contents

  1. Front cover
  2. Contents
  3. Preface
  4. Acknowledgments
  5. Editor
  6. Contributors
  7. Chapter 1. Data Analysis Techniques
  8. Chapter 2. Microextraction Methods in Food Analysis
  9. Chapter 3. Supercritical Fluid Extraction in Food Analysis
  10. Chapter 4. Microwave-Assisted Processes in Food Analysis
  11. Chapter 5. Ultrasound-Assisted Extraction in Food Analysis
  12. Chapter 6. Advances in High- Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages
  13. Chapter 7. Gas Chromatography in Food Analysis
  14. Chapter 8. Preparative Layer Chromatography in Food Analysis
  15. Chapter 9. Ion Chromatography in Food Analysis
  16. Chapter 10. Mass Spectrometry and Hyphenated Instruments in Food Analysis
  17. Chapter 11. Instruments to Analyze Food Colors
  18. Chapter 12. High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition
  19. Chapter 13. Nuclear Magnetic Resonance Spectroscopy in Food Analysis
  20. Chapter 14. Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis
  21. Chapter 15. Autofluorescence Spectroscopy in Food Analysis
  22. Chapter 16. Electronic Nose Technology in Food Analysis
  23. Chapter 17. Electroanalytical Techniques and Instrumentation in Food Analysis
  24. Chapter 18. Capillary Electrophoresis in Food Analysis
  25. Chapter 19. Gel Electrophoresis in Food Analysis
  26. Chapter 20. Multiplexed Immunoassays in Food Analysis
  27. Chapter 21. Rheological Instruments in Food Analysis
  28. Chapter 22. Scanning Electron and Transmission Electron Microscopies in Food Analysis
  29. Index
  30. Back cover