Chemical analysis of food : techniques and applications
Author(s)
Bibliographic Information
Chemical analysis of food : techniques and applications
Academic Press, an imprint of Elsevier, 2012
Available at 6 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
Description
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers.
The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.
Table of Contents
Part I. Chemical Analyis of Food 1. Basics and advances in sampling and sample preparation 2. Data analysis and chemometrics 3. Near-infrared, mid-infrared and Raman spectroscopy 4 Magnetic Resonance 5. Low intensity ultrasound 6. The applications of nanotechnology 7. Microfluidic devices: biosensors 8. Electronic noses and tongues 9. Mass spectrometry 10. Liquid Chromatography 11. Gas chromatography 12. Electrophoresis 13. Molecular Techniques
Part II. Applications 14. Traceability 15. Food Authenticity and Fraud 16. Food Proteomics 17. Nutritional Supplements 18. A particular case of novel food: Genetically modified organisms 19. Flavours and Odours 20. Emerging contaminants 21. Allergens 22. Metal speciation 23. Readionuclides
by "Nielsen BookData"