| Description |
1 online resource (xvii, 487 pages) : illustrations |
|
text txt rdacontent |
|
computer c rdamedia |
|
online resource cr rdacarrier |
| Series |
Techniques and instrumentation in analytical chemistry ; v. 18 |
|
Techniques and instrumentation in analytical chemistry ; v. 18.
|
| Bibliography |
Includes bibliographical references and index. |
| Contents |
Chromatography : principles and applications / Jacqueline M.R. Bélanger, Martine C. Bissonnette, J.R. Jocelyn Paré -- High performance liquid chromatography (HPLC) : principles and applications / Jacqueline M.R. Bélanger, J.R. Jocelyn Paré, Michel Sigouin -- Gas chromatography (GC) : principles and applications / Zhendi Wang, J.R. Jocelyn Paré -- Fourier transform infrared spectroscopy: principles and applications / Ashraf A. Ismail, Frederick R. van de Voort, Jacqueline Sedman -- Atomic absorption, emission and fluorescence spectrometry : principles and applications / William D. Marshall -- Nuclear magnetic resonance spectroscopy (NMR) : principles and applications / Calin Deleanu, J.R. Jocelyn Paré -- Mass spectrometry : principles and applications / J.R. Jocelyn Paré, Varoujian Yaylayan -- Electroanalytical techniques : principles and applications / James G. Dick -- Capillary electrophoresis : principles and applications / Sally Swedberg -- Microwave-assisted process (MAP) principles and applications / J.R. Jocelyn Paré, Jacqueline M.R. Bélanger -- Supercritical fluid extraction: principles and applications / Dennis R. Gere, Lenore G. Randall, Daniel Callahan. |
| Summary |
<IT>Instrumental Methods in Food Analysis</IT> is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques. No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two, relatively new techniques, the microwave-assisted processes (MAP<SUP>TM</SUP> (Chapter 10) and supercritical fluid extraction (Chapter 11). Features of this book: - is one the few academic books on food analysis specifically designed for a one semester or one year course -it contains updated information - the coverage gives a good balance between theory, and applications of techniques to various food commodities. The chapters are divided into two distinct sections: the first is a description of the basic theory regarding the technique and the second is dedicated to a description of examples to which the reader can relate in his/her daily work. |
| Note |
Print version record. |
| Subject |
Food -- Analysis.
|
|
Instrumental analysis.
|
|
Food Analysis |
|
Aliments -- Analyse.
|
|
Analyse instrumentale.
|
|
TECHNOLOGY & ENGINEERING -- Food Science.
|
|
Food -- Analysis
|
|
Instrumental analysis
|
|
Alimentos (controle de qualidade)
|
| Added Author |
Paré, J. R. J.
|
|
Bélanger, J. M. R.
|
| Other Form: |
Print version: Instrumental methods in food analysis. Amsterdam ; New York : Elsevier, 1997 0444818685 9780444818683 (DLC) 97007256 (OCoLC)36520972 |
| ISBN |
9780444818683 |
|
0444818685 |
|
9780080534770 |
|
0080534775 |
| Standard No. |
AU@ 000056736270 |
|
DEBBG BV042313802 |
|
DEBSZ 367768135 |
|
DEBSZ 482351845 |
|
NZ1 12432732 |
|
NZ1 15188795 |
|
