Instrumental Methods in Food Analysis
eBook - PDF

Instrumental Methods in Food Analysis

  1. 486 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Instrumental Methods in Food Analysis

About this book

Instrumental Methods in Food Analysis is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques. No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two, relatively new techniques, the microwave-assisted processes (MAPTM (Chapter 10) and supercritical fluid extraction (Chapter 11). Features of this book: - is one the few academic books on food analysis specifically designed for a one semester or one year course -it contains updated information - the coverage gives a good balance between theory, and applications of techniques to various food commodities. The chapters are divided into two distinct sections: the first is a description of the basic theory regarding the technique and the second is dedicated to a description of examples to which the reader can relate in his/her daily work.

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Yes, you can access Instrumental Methods in Food Analysis by J.R.J. Paré,J.M.R. Bélanger in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Analytic Chemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Elsevier Science
Year
1997
Print ISBN
9780444818683
eBook ISBN
9780080534770
Topic
Physical Sciences
Subtopic
Analytic Chemistry

Table of contents

  1. Front Cover
  2. Instrumental Methods in Food Analysis
  3. Copyright Page
  4. Contents
  5. Preface
  6. Chapter 1. Chromatography: Principles and Applications
  7. Chapter 2. High Performance Liquid Chromatography (HPLC): Principles and Applications
  8. Chapter 3. Gas Chromatography (GC): Principles and Applications
  9. Chapter 4. Fourier Transform Infrared Spectroscopy: Principles and Applications
  10. Chapter 5. Atomic Absorption, Emission and Fluorescence Spectrometry: Principles and Applications
  11. Chapter 6. Nuclear Magnetic Resonance Spectroscopy (NMR): Principles and Applications
  12. Chapter 7. Mass Spectrometry: Principles and Applications
  13. Chapter 8. Electroanalytical Techniques: Principles and Applications
  14. Chapter 9. Capillary Electrophoresis: Principles and Applications
  15. Chapter 10. Microwave-Assisted Process (MAP™): Principles and Applications
  16. Chapter 11. Supercritical Fluid Extraction: Principles and Applications
  17. Erratum