Chemical analysis of food techniques and applications

"The book contains twenty three chapters written by experts on the subject is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analys...

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Bibliographic Details
Corporate Author: EBSCO Publishing (firma)
Other Authors: Picó García, Yolanda (Editor)
Format: eBook
Language: English
Published: Waltham, MA : Academic Press, 2012
Edition: 1st ed.
Subjects:
analýza potravin
chemická analýza
analytické metody
food analysis
chemical analysis
analytical methods
kolektivní monografie
elektronické knihy
collective monographs
electronic books
ISBN: 9780123848635
Physical Description: 1 online zdroj (xiv, 798 s.) : il.

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Table of contents

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245 0 0 |a Chemical analysis of food  |h [elektronický zdroj] :  |b techniques and applications /  |c [edited by] Yolanda Picó 
250 |a 1st ed. 
260 |a Waltham, MA :  |b Academic Press,  |c 2012 
300 |a 1 online zdroj (xiv, 798 s.) :  |b il. 
504 |a Obsahuje bibliografie a rejstřík 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "The book contains twenty three chapters written by experts on the subject is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Vydavatelská anotace 
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650 0 7 |a analýza potravin  |7 ph135544  |2 czenas 
650 0 7 |a chemická analýza  |7 ph114232  |2 czenas 
650 0 7 |a analytické metody  |7 ph174607  |2 czenas 
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650 0 9 |a chemical analysis  |2 eczenas 
650 0 9 |a analytical methods  |2 eczenas 
655 7 |a kolektivní monografie  |7 fd501537  |2 czenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a collective monographs  |2 eczenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Picó García, Yolanda  |7 utb2014802448  |4 edt 
710 2 |a EBSCO Publishing (firma)  |7 ko2003184421 
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992 |a BK  |b SK  |c SCI-INFO 
999 |c 70944  |d 70944 
993 |x NEPOSILAT  |y EIZ 

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