Spectral Methods in Food Analysis

This book PDF is perfect for those who love Technology & Engineering genre, written by Mossoba and published by CRC Press which was released on 11 November 1998 with total hardcover pages 484. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Spectral Methods in Food Analysis books below.

Spectral Methods in Food Analysis

Author	: Mossoba
File Size	: 45,9 Mb
Publisher	: CRC Press
Language	: English
Release Date	: 11 November 1998
ISBN	: 0824702239
Pages	: 484 pages

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Spectral Methods in Food Analysis by Mossoba Book PDF Summary

Outlines the basic principles, advanced instrumentation, applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants.

Spectral Methods in Food Analysis by Mossoba

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Spectroscopic Methods in Food Analysis by Adriana S. Franca,Leo M.L. Nollet

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality

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Methods in Food Analysis by Rui M. S. Cruz,Igor Khmelinskii,Margarida Vieira

This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods

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Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed by Sarah De Saeger

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi – pose a significant risk to the food chain. Indeed, they may be the most hazardous of all food contaminants in terms of chronic toxicity and legislative limits on their levels in food and feed continue to be developed worldwide. Rapid and

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Handbook of Food Analytical Chemistry Volume 1 by Ronald E. Wrolstad,Terry E. Acree,Eric A. Decker,Michael H. Penner,David S. Reid,Steven J. Schwartz,Charles F. Shoemaker,Denise M. Smith,Peter Sporns

Emphasizing effective, state-of-the art methodology and written byrecognized experts in the field, the Handbook of Food AnalyticalChemistry is an indispensable reference for food scientists andtechnologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written byrecognized experts

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Handbook of Food Analysis Two Volume Set by Leo M.L. Nollet,Fidel Toldra

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,

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Food Colorants by Carmen Socaciu

Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The book emphasizes the structure-function

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Spectroscopic Methods of Analysis by Gunter Zweig,Joseph Sherma

Analytical Methods for Pesticides and Plant Growth Regulators, Volume IX: Spectroscopic Methods of Analysis covers the progress in spectroscopic methods for pesticide analysis. The book discusses the use of high-pressure liquid chromatography coupled to mass spectrometry for the analysis of heat-labile compounds; and the applications of nuclear magnetic resonance spectroscopy

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