Analytical chemistry : developments, applications and challenges in food analysis
Author(s)
Bibliographic Information
Analytical chemistry : developments, applications and challenges in food analysis
(Analytical chemistry and microchemistry)(Food science and technology series)
Nova Science Publishers, c2017
- : hardcover
Available at 1 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
This book represents a collection of book chapters showing the validation and instrumental set up of analytical methods that are used to analyse foods and their ingredients. The different chapters include several topics discussing the validation of analytical methods, extraction procedures, and other multidisciplinary approaches for the analysis of foods, particularly supplements originated from raw plant materials. In these book chapters, we would like to collect different methods and tools to provide a multidisciplinary approach for the analysis of foods, their ingredients, natural and synthetic supplements. The book includes preliminary approaches used to validate analytical methods and a detailed description of the various matrix effects that disturb the analysis by using the hyphenated techniques, sample preparations, and a complete overview of principal phenolic constituents, until the use of instrumental configurations able to characterise foods (NMR and its applications). The use of voltammetry and atomic absorption spectroscopy for toxic metals in seafood, food supplements, the application of thermal techniques and innovative approaches in the analysis of proteins in foods and food supplements are included. Analytical chemists and researchers working in the field of validation methods, foods and food supplements, and those who use standard and innovative instruments to analyse products and/or innovative extraction procedures are potential audience members for this book.
Table of Contents
- Preface
- Method Validation & Hyphenated Techniques: Recent Trends & Future Perspectives
- Sample Preparation in Food Analysis: Practices, Problems & Future Outlook
- Applications of Magnetic Nanoparticles for the Selective Extraction of Trace Species from a Complex Matrix
- A Review of Phenolic Compounds from Medicinal Plants & Nutraceuticals, & Their Characterization by Different Antioxidant Assays
- NMR Methodologies in Food Analysis
- NMR Applications in Food Analysis: Part A
- NMR Applications in Food Analysis: Part B
- Voltammetry & Atomic Absorption Spectroscopy: A Critical Comparison of Two Techniques for Toxic Metal Determination in Seafood & Food Supplements
- Thermal Techniques & Their Applications: Taking Advantage of the Heat of the Moment"
- Isolation, Purification & Characterization of Proteins
- Index.
by "Nielsen BookData"