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    Nhan đề: Instrumental methods in food and beverage analysis /
ISBN 0444820183
DDC 664.07
Nhan đề Instrumental methods in food and beverage analysis / Edited by David L B Wetzel, George Charalambous
Thông tin xuất bản Amsterdam, New York : Elsevier, 1998
Mô tả vật lý 647 p. : illustration ; cm.
Tùng thư Developments in food science
Tóm tắt Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of <IT>Analytical Chemistry</IT> under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge
Thuật ngữ chủ đề Instrumental analysis
Thuật ngữ chủ đề Food -Analysis
Thuật ngữ chủ đề Beverages-Analysis
Khoa Khoa Công nghệ Hoá học & Thực phẩm
Khoa Khoa Du lịch và Việt Nam học
Tác giả(bs) CN Charalambous, George
Tác giả(bs) CN Wetzel, David L B
Địa chỉ Thư Viện Đại học Nguyễn Tất Thành
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245 |aInstrumental methods in food and beverage analysis / |cEdited by David L B Wetzel, George Charalambous
260 |aAmsterdam, New York : |bElsevier, |c1998
300 |a647 p. : |billustration ; |ccm.
490 |aDevelopments in food science
520 |aAdvances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands. Texts dealing with instrumental analysis alone are usually organized by the techniques without regard to applications. The biannual review issue of <IT>Analytical Chemistry</IT> under the topic of Food Analysis is organized by the analyte such as N and protein, carbohydrate, inorganics, enzymes, flavor and odor, color, lipids, and vitamins. Under 'flavor and odor' the subdivisions are not along the lines of the analyte but the matrix (e.g. wine, meat, dairy, fruit) in which the analyte is being determined. In "Instrumentation in Food and Beverage Analysis" the reader is referred to a list of 72 entries entitled "Instrumentation and Instrumental Techniques" among which molecular spectroscopy, chromatographic and other sophisticated separations in addition to hyphenated techniques such as GS-Mass spectrometry. A few of the entries appear under a chapter named for the technique. Most of the analytical techniques used for determination, separations and sample work prior to determination are treated in the context of an analytical method for a specific analyte in a particular food or beverage matrix with which the author has a professional familiarity, dedication, and authority. Since, in food analysis in particular, it is usually the food matrix that presents the research analytical chemist involved with method development the greatest challenge
541 |aMua
650 |aInstrumental analysis
650 |aFood |vAnalysis
650 |aBeverages|vAnalysis
690 |aKhoa Công nghệ Hoá học & Thực phẩm
690 |aKhoa Du lịch và Việt Nam học
700 |aCharalambous, George |eEdited
700 |aWetzel, David L B |eEdited
852 |aThư Viện Đại học Nguyễn Tất Thành
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