Outlines the basic principles, advanced instrumentation, applicationsand future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants.
Search this book Table of Contents Principles for nuclear magnetic resonance analysis of intact food materials; applications of nuclear magnetic resonance spectroscopy for food additive and contaminant problems; analytical applications of electron spin resonance in food science; application of GC/MS and SFC/MS to food analysis; liquid chromatography - mass spectrometry for the analysis of contaminants in food; MALDI TOF MS - food related applications; FTIR and hyphenated-FTIR techniques for the analysis of foods; attenuated in infrared analysis of food; Raman spectroscopy.
Spectral Methods in Food Analysis: Instrumentation and Applications下载
