Fluorescence analysis in foods
著者
書誌事項
Fluorescence analysis in foods
Longman Scientific & Technical , J. Wiley, 1989
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注記
Includes bibliographies and index
内容説明・目次
内容説明
Fluorescence analysis is a technique used in the food industry, mainly for the purpose of quality control. This book provides an overview for scientists wishing to apply this versatile method. Written by international specialists in the field to give a global outlook on the subject, the aspects discussed cover the full range of food products such as cereals, fish and meat. This art survey also includes a useful chapter dealing with the new instructive "UNSCRAMBLER" data evaluation programs, designed to make use of information from complex fluorescence spectra.
目次
- Practical experiences in the development of fluorescence analysis in an applied food research laboratory, L.Munck
- principles of fluorescence spectroscopy in the assay of food products, G.G.Guilbault
- fluorescence microscopy - applications in food analysis, R.G.Fulcher et al
- practical applications of fluorescence image analysis, A.de Francisco and L.Munck
- combined fluorescence and scanning electron microscopy - a technique for interchangeable examination of one specimen with two microscopes, A.de Francisco
- fluorescence microscopy techniques in the practice of food microbiology, P.Sigsgaard
- fluorescence microscopy in protoplast fusion and food crop improvement, C.H.Bornman & K-c Hsiao
- detection of selected mycotoxins in foods by fluorescence, G.M.Wood P.J.Mann
- fluorometric measurement of wheat germ, P.J.Barnes and K.G.Joorgensen
- fluorescence analysis in fish and meat technology, S.Aa Jensen and L.Munck
- fluorescence due to interactions of oxidizing lipids and proteins in meats, Z.Nakhost and M.Karel
- fluorometric measurement of fats, P.J.Barnes and R.G.Fulcher
- multivariate calibration of fluorescence data, B.Pedersen and H.Martens.
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