Chemical analysis of food Infodoc

Accueil

Adresse

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

France

contact

Array
(
    [TITRE] => <b>Type de document : </b>
    [TITRE_CLEAN] => Type de document
    [OPAC_SHOW] => 1
    [TYPE] => list
    [AFF] => Livre
    [ID] => 4
    [NAME] => cp_typdoc
    [DATATYPE] => integer
    [VALUES] => Array
        (
            [0] => 5
        )

)

Titre :	Chemical analysis of food : techniques and applications Ajouter au panier
Auteur(s) :	Yolanda Picó, Éditeur scientifique
Type de document :	Livre
Sujets :	Résonance magnétique nucléaire ; Spectroscopie ; Chromatographie ; Électrophorèse ; Traçabilité ; Organismes transgéniques ; Aliments -- Saveur et odeur ; Aliments -- Analyse sensorielle ; Aliments -- Contamination ; Biologie moléculaire ; Échantillonnage ; Biocapteurs ; Métaux -- Toxicologie ; Aliments ; Chimie analytique ; Chimiométrie ; Analyse multivariée ; spectrométrie infrarouge ; Bactéries pathogènes ; Chromatographie en phase liquide ; Chromatographie en phase gazeuse ; Spectroscopie de masse ; Imagerie par résonance magnétique ; Aliments transgéniques ; Toxines ; Allergènes
Résumé :	Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techni[...] Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date.
Editeur(s) :	London : Academic Press
Date de publication :	2020
Mention d'édition :	2e ed.
Format :	1 vol. (XVI-889 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	PART I: Chemical analysis 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. Nuclear magnetic resonance 5. The applications of nanotechnology 6. Molecular techniques 6. Microfluidic devices, biosensors 7. Electronic noses and tongues 8. Liquid chromatography in food analysis 9. Gas chromatography 10. Electroph[...] PART I: Chemical analysis 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. Nuclear magnetic resonance 5. The applications of nanotechnology 6. Molecular techniques 6. Microfluidic devices, biosensors 7. Electronic noses and tongues 8. Liquid chromatography in food analysis 9. Gas chromatography 10. Electrophoresis 11. Mass spectrometry: principles and instrumentation 12. Applications of imaging techniques in food science PART II: Applications 13. Food Authenticity and Fraud 14. Biologically Active and Health Promoting Food Components of nuts, oilseeds, fruits, vegetables, cereals, and legumes 15. Foodomics evaluation of genetically modified organisms 16. Flavours and Odours analysis 17. Emerging Contaminants and toxins 18. Natural Toxins Analysis 19 Advances in MS methods for food allergens detection 20. Review on metal speciation and their applications since 2010
Langue(s) :	Anglais
Identifiant :	978-0-12-813266-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=201012

Réserver

Exemplaires (1)

Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU2.1 PIC	Papier	Empruntable Disponible

Infodoc : Réseau des bibliothèques et centres de documentation d'AgroParisTech

Infodoc : Sciences, Techniques et Culture

Accueil

Sélection de la langue

Adresse

Exemplaires (1)

Se connecter