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Handbook of Food Analysis Instruments
上一篇 /
下一篇 2008-05-14 01:26:28
Semih Otles
7/15/2008
Covers all instruments used in food analysis Presents such novel analysis instruments as microwave-assisted process and nuclear magnetic resonance spectroscopy Discusses data analysis techniques Includes color plates illustrations
Because the presence and interactions of various compounds in foods during storage and processing impact all aspects of quality, applying proper methods for the analysis of foods is a critical endeavor. During the past century, analytical methods have evolved considerably to include the use of increasingly sophisticated instruments. TheHandbook of Food Analysis instrumentsfocuses on the origin, concept, and use of these instruments. Each chapter presents a specific type of instrument, nuclear magnetic resonance spectroscopy, microwave-assisted process, and more. The operating principles, definitions, theory, and applications to food analysis are examined for every instrument covered in the text.
Table of Contents
Data Analysis Techniques. Reagents Strip Chemistry. Microcolumn Sample Preparation (MSP). Supercritical Fluid Extraction (SFE) in Food Analysis. Microwave-Assisted Process (MAP) in Food Analysis. High Pressure Liquid Chromatography (HPLC) in Food Analysis. Gas Chromatography (GC) in Food Analysis. Preparative Layer Chromatography (PLC) in Food Analysis. Ion Chromatography (IC) in Food Analysis. Mass Spectroscopy (MS) and Hyphenated Instruments (GC-MS, HPLC-MS, ICP-MS, ICP-MS, etc.) in Food Analysis. Instruments for Color Measurements in Food Analysis. Near Infrared Spectroscopy (NIR) in Food Analysis. Nuclear Magnetic Resonance Spectroscopy (NMR) in Food Analysis. Raman Spectroscopy (RS) in Food Analysis. Atomic Absorption (AAS), Emission (AES) and Inductively Couples Plasma (ICP) Spectroscopies in Food Analysis. Fluorescence Spectroscopy (AFS) in Food Analysis. Electronic Nose Technology in Food Analysis. Electroanalytical Instruments in Food Analysis. Capillary Electrophoresis (CE) in Food Analysis. Gel Electrophoresis (GE) in Food Analysis. Immunoassay and Other Bioanalytical Techniques in Food Analysis. Rheological Instruments in Food Analysis.
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