Автор: Pico, Y. Название: Chemical Analysis of Food: Techniques and Applications ISBN: 0128101369 ISBN-13(EAN): 9780128101360 Издательство: Elsevier Science Цена: 22907.00 р. Наличие на складе: Есть у поставщикаПоставка под заказ. Описание: Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. . The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.
Описание: Energy costs impact the profitability of virtually all industrial processes.
Автор: Pico, Y. Название: Chemical Analysis of Food: Techniques and Applications ISBN: 0128101369 ISBN-13(EAN): 9780128101360 Издательство: Elsevier Science Рейтинг: Цена: 22907.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. . The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail.
Автор: Suzanne Nielsen Название: Food Analysis Laboratory Manual ISBN: 3319441256 ISBN-13(EAN): 9783319441252 Издательство: Springer Рейтинг: Цена: 9083.00 р. Наличие на складе: Поставка под заказ.
Описание: This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises.
Описание: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants.
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