[PDF] Extraction of Organic Analytes from Foods A Manual of Methods by Ron Self, Peter S Belton | Perlego
Get access to over 650,000 titles
Start your free trial today and explore our endless library.
Start free trial
Join perlego now to get access to over 650,000 books
Join perlego now to get access to over 650,000 books
Join perlego now to get access to over 650,000 books
Extraction of Organic Analytes from Foods
Extraction of Organic Analytes from Foods

Extraction of Organic Analytes from Foods

A Manual of Methods
Ron Self, Peter S Belton
Start free trial
shareBook
Share book
pages
410 pages
language
English
format
PDF
availableOnMobile
Available on iOS & Android

Extraction of Organic Analytes from Foods

A Manual of Methods
Ron Self, Peter S Belton
Book details
Table of contents

About This Book

This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources. It offers ideas on how to facilitate progress towards the total automation of the assay, as well as proposing assays for unknowns by comparison with known methods. Beginning with an introduction to extraction methodology, Extraction of Organic Analytes from Foods then progresses through sample preparation, extraction techniques (partition, solvation, distillation, adsorption and diffusion) and applications. Subject indices for the applications are organised by commodity, method, chemical class and analyte, and provide useful examples of references from the literature to illustrate historical development of the techniques. Examples of methods that have been compared, combined or used in collaborative trials have been correlated and used to form the beginnings of a database that can be expanded and updated to provide a laboratory reference source. Logically structured and with numerous examples, Extraction of Organic Analytes from Foods will be invaluable to practising food analysts as both a reference and training guide. In addition, the introductory sections in each chapter have been written with food science and technology students in mind, making this an important title for academic libraries.

Read More

Information

Publisher
Royal Society of Chemistry
Year
2007
ISBN
9781847552488
Topic
Technology & Engineering
Subtopic
Food Science
Edition
1

Table of contents