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Titre :	Handbook of food analysis : volume II Ajouter au panier
Auteur(s) :	Leo M.L. Nollet, Éditeur scientifique Fidel Toldrá, Éditeur scientifique
Type de document :	Livre
Sujets :	PESTICIDE ; VOLAILLE ; ORGANISME GENETIQUEMENT MODIFIE ; AMINE ; MATERIAU D'EMBALLAGE ; DECHET ; ALLERGIE ; MYCOTOXINE ; METAL ; SEPARATION ; EXTRACTION ; ABSORPTION ; PROPRIETE OPTIQUE ; VIANDE ; CALORIMETRIE ; CHROMATOGRAPHIE ; CHROMATOGRAPHIE GAZ LIQUIDE ; ELECTROPHORESE ; SPECTROSCOPIE ; SPECTROSCOPIE RMN ; PESTICIDE CHLORE ; HERBICIDE ; IRRADIATION ; ECHANTILLONNAGE ; BIOCAPTEUR ; SPECTROSCOPIE ULTRAVIOLETTE
Résumé :	Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in-depth look at how to determine the chemical composition of foodstuffs at the level required to safeguard consumer health, well-being, and safety. See What’s New in the Third Edition: Discussions of analysis techniques of rheological, thermal, and flavor properties of food Examination of methods and techniques in food analysis Coverage amines, flavorings, and food traceability Unparalleled in breadth and depth, the set delineates the ph[...] Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in-depth look at how to determine the chemical composition of foodstuffs at the level required to safeguard consumer health, well-being, and safety. See What’s New in the Third Edition: Discussions of analysis techniques of rheological, thermal, and flavor properties of food Examination of methods and techniques in food analysis Coverage amines, flavorings, and food traceability Unparalleled in breadth and depth, the set delineates the physical and chemical properties of nutrients and other food components. It presents an exhaustive compilation of analytical methods and provides step-by-step descriptions of preparation, detection, separation, derivatization, and clean-up techniques. It also assesses the relative advantage, accuracy, and reliability of each procedure.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2015
Mention d'édition :	3e éd.
Format :	1 vol. (XXIII-709 p.) / ill., couv. ill. en coul. / 29 cm
Note(s) :	Bibliogr. Index
Table des matières :	Section IV Residues and other food components 1. Mycotoxin analysis in poultry and processed meats 2. Phycotoxins of detection 3. Antibacterials 4. Growth promoters 5. Urea pesticide residues in food 6. Organochlorine pesticide residuesin food 7. Determination of carbamate in foods 8. Analysis of organophosphorus insecticides in foods 9. Fungicide residues 10. Herbicide residues 11. Packaging residues 12. Al[...] Section IV Residues and other food components 1. Mycotoxin analysis in poultry and processed meats 2. Phycotoxins of detection 3. Antibacterials 4. Growth promoters 5. Urea pesticide residues in food 6. Organochlorine pesticide residuesin food 7. Determination of carbamate in foods 8. Analysis of organophosphorus insecticides in foods 9. Fungicide residues 10. Herbicide residues 11. Packaging residues 12. Allergens 13. Risk management of polychlorinated dibenzodioxins, dibenzofurans, andbiphenyls in food in the european union: a historical view 14. Nitrosamines 15. Bioactive amines 16. Polycyclic aromatic hydrocarbons 17. Metals 18. Genetically modified organisms in food 19. Thermal analysis and DSC-FTIR microspectroscopy 20. Methods of detection of irradiated foodstuffs and relative products 21. Radionuclide concentrations in food Section V Methods, techniques, and instruments 22. Sample preparation and extraction techniques 23. Chemometrics 24. High-performance liquid chromatography: an established separation technique in food chemistry 25. Gas chromatography 26. Capillary electrophoresis in food analyses 27. Isoelectric focusing. Gel electrophoresis, and western blot 28. Differential scanning calorimetry 29. Nanoscale systems 30. Biosensors in food analysis 31. UV-visible absorption, Fluorescence, and chemiluminescence spectroscopy 32. Vibrational Spectroscopy methods for rapid control of agro-food products 33. Atomic absorption spectroscopy and inductively coupled plasma mass spectrometry 34. Mass spectrometry 35. NMR spectroscopy 36. Ultrasound analysis
Langue(s) :	Anglais
Identifiant :	978-1-4665-5658-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=185910

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

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