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Food Analysis
Chapman and Hall (Verlag)
978-0-412-98551-5 (ISBN)
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Part I: General; Searching the literature; Sampling; Preparation of samples; Reporting results and reliability of analyses. Part II: Methods and instrumentation: Theory of spectroscopy; Visible and ultraviolet spectroscopy; Measurement of colour; Fluorimetry; Infrared spectroscopy; Flame Photometry, Atomic Absorption, and Inductively Coupled Plasmas; X-ray methods; Potentiometry; Coulometry; Conductivity; Electrophoresis; Capillary zone electrophoresis; Mass spectroscopy; Nuclear magnetic resonance; Radioactivity, counting techniques, radioimmunoassay; Column chromatography, size exclusion and ion exchange; High-performance liquid chromatography and ion chromatography; Paper and thin-layer chromatography; Gas-liquid chromatography; Extraction; Centrifugation; Densimetry; Refractometry and polarimetry; Rheology; Serology, immunochemistry and immunoelectrophoresis; Enzymatic methods; Analytical microbiology ; Thermal analysis of foods. Part III: General Applications and Chemical Composition; General remarks; Determination of moisture; Ash and minerals; Carbohydrates; Lipids; Nitrogenous compounds; Objective versus sensory evaluation of foods.
Zusatzinfo | 156 black & white illustrations, biography |
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Verlagsort | London |
Sprache | englisch |
Maße | 230 x 152 mm |
Gewicht | 1210 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-412-98551-9 / 0412985519 |
ISBN-13 | 978-0-412-98551-5 / 9780412985515 |
Zustand | Neuware |
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