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Titre :	Chemical analysis of food : techniques and applications Ajouter au panier
Auteur(s) :	Yolanda Picó, Éditeur scientifique
Type de document :	Livre
Sujets :	RMN ; SPECTROSCOPIE ; CHROMATOGRAPHIE ; ELECTROPHORESE ; TECHNIQUE ANALYTIQUE ; TRACABILITE ; ORGANISME GENETIQUEMENT MODIFIE ; FLAVEUR ; ODEUR ; AGENT DE CONTAMINATION ; BIOLOGIE MOLECULAIRE ; ECHANTILLONNAGE ; SPECTROSCOPIE INFRAROUGE ; BIOCAPTEUR ; METAL ; ALLERGIE ; ADULTERATION
Résumé :	Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for[...] Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.
Editeur(s) :	Amsterdam : Elsevier
Date de publication :	2012
Format :	1 vol. (XIV-798 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Part I. Chemical Analyis of Food 1. Basics and advances in sampling and sample preparation 2. Data analysis and chemometrics 3. Near-infrared, mid-infrared and Raman spectroscopy 4. Magnetic Resonance 5. Low intensity ultrasound 6. The applications of nanotechnology 7. Microfluidic devices: biosensors 8. Electronic noses and tongues 9. Mass spectrometry 10. Liquid Chromatography 11. Gas chromatography 12. El[...] Part I. Chemical Analyis of Food 1. Basics and advances in sampling and sample preparation 2. Data analysis and chemometrics 3. Near-infrared, mid-infrared and Raman spectroscopy 4. Magnetic Resonance 5. Low intensity ultrasound 6. The applications of nanotechnology 7. Microfluidic devices: biosensors 8. Electronic noses and tongues 9. Mass spectrometry 10. Liquid Chromatography 11. Gas chromatography 12. Electrophoresis 13. Molecular Techniques Part II. Applications 14. Traceability 15. Food Authenticity and Fraud 16. Food Proteomics 17. Nutritional Supplements 18. A particular case of novel food: Genetically modified organisms 19. Flavours and Odours 20. Emerging contaminants 21. Allergens 22. Metal speciation 23. Readionuclides
Langue(s) :	Anglais
Identifiant :	978-0-12-384862-8
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166616

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