Description |
1 online resource (xv, 525 pages) : illustrations (some color) |
Contents |
Data Analysis Techniques, M.H. Tunick ; Microextraction Methods in Food Analysis, K. Ridgway, S.P.D. Lalljie, and R.M. Smith ; Supercritical Fluid Extraction in Food Analysis, R. Askin, M. Goto, and M. Sasaki ; Microwave-Assisted Processes in Food Analysis, J.M.R. Bélanger and J.R.J. Paré ; Ultrasound-Assisted Extraction in Food Analysis, F. Chemat, V. Tomao, and M. Virot ; Advances in High-Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages, P. Varelis ; Gas Chromatography in Food Analysis, J. Hajslova and T. Cajka ; Preparative Layer Chromatography in Food Analysis, J. Sherma ; Ion Chromatography in Food Analysis, W.R. LaCourse ; Mass Spectrometry and Hyphenated Instruments in Food Analysis, T. Cajka, J. Hajslova, and K. Mastovska ; Instruments to Analyze Food Colors, C. Socaciu and H.A |
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Diehl ; High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition, I.C. Baianu and T. You ; Nuclear Magnetic Resonance Spectroscopy in Food Analysis, F. Capozzi and M.A. Cremonini ; Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis, J.R. Dean and R. Ma ; Autofluorescence Spectroscopy in Food Analysis, C. Møller Andersen, J. Petter Wold, and S. Balling Engelsen ; Electronic Nose Technology in Food Analysis, F. Korel and M.Ö. Balaban ; Electroanalytical Techniques and Instrumentation in Food Analysis, R. Gulaboski and C.M. Pereira ; Capillary Electrophoresis in Food Analysis, C. García-Ruiz and M.L. Marina ; Gel Electrophoresis in Food Analysis, R. Westermeier and B. Scheibe ; Multiplexed Immunoassays in Food Analysis, C.-S. Chen, A.J. Baeumner, and R.A |
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Durst ; Rheological Instruments in Food Analysis, N. Sozer and J.L. Kokini ; Scanning Electron and Transmission Electron Microscopies in Food Analysis, J.M. Aguilera and P. Bouchon ; Index |
Summary |
Because the presence and interactions of various compounds in foods during storage and processing impact all aspects of quality, the analysis of foods is a critical endeavor; moreover, the application of proper methods is crucial. During the past century, analytical methods evolved considerably to include the use of increasingly sophisticated instruments. "Handbook of Food Analysis Instruments" focuses 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 |
Bibliography |
Includes bibliographical references and index |
Notes |
Print version record |
Subject |
Food -- Analysis -- Equipment and supplies -- Handbooks, manuals, etc
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Food Analysis -- instrumentation -- Handbooks
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Food Analysis -- instrumentation
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TECHNOLOGY & ENGINEERING -- Food Science.
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Food -- Analysis -- Equipment and supplies
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Genre/Form |
handbooks.
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manuals (instructional materials)
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Handbooks and manuals
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Handbooks and manuals.
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Guides et manuels.
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Form |
Electronic book
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Author |
Ötleş, Semih.
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ISBN |
1420045679 |
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9781420045673 |
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1281774251 |
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9781281774255 |
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9780429147340 |
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0429147341 |
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