Foodstuffs. Determination of Trace Elements. Determination of Inorganic Arsenic in Seaweed by Hydride Generation Atomic Absorption Spectrometry (HGAAS) After Acid Extraction PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Foodstuffs. Determination of Trace Elements. Determination of Inorganic Arsenic in Seaweed by Hydride Generation Atomic Absorption Spectrometry (HGAAS) After Acid Extraction PDF full book. Access full book title Foodstuffs. Determination of Trace Elements. Determination of Inorganic Arsenic in Seaweed by Hydride Generation Atomic Absorption Spectrometry (HGAAS) After Acid Extraction by British Standards Institute Staff. Download full books in PDF and EPUB format.
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580569500
Category :
Languages : en
Pages : 18
Get Book
Book Description
Food products, Food testing, Chlorophyta, Phaeophyta, Chemical analysis and testing, Determination of content, Trace element analysis, Arsenic inorganic compounds, Arsenic, Atomic absorption spectrophotometry, Hydrides
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580569500
Category :
Languages : en
Pages : 18
Get Book
Book Description
Food products, Food testing, Chlorophyta, Phaeophyta, Chemical analysis and testing, Determination of content, Trace element analysis, Arsenic inorganic compounds, Arsenic, Atomic absorption spectrophotometry, Hydrides
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580460128
Category :
Languages : en
Pages : 18
Get Book
Book Description
Food products, Food testing, Chemical analysis and testing, Determination of content, Arsenic, Selenium, Atomic absorption spectrophotometry, Spectrophotometry, Trace element analysis, Hydrides
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580460111
Category :
Languages : en
Pages : 16
Get Book
Book Description
Food products, Food testing, Chemical analysis and testing, Determination of content, Arsenic, Atomic absorption spectrophotometry, Spectrophotometry, Hydrides, Trace element analysis
Author: Fidel Toldrá
Publisher: CRC Press
ISBN: 1003825435
Category : Technology & Engineering
Languages : en
Pages : 969
Get Book
Book Description
Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products. This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections: Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood. Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring. Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids. Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception. Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients. Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added. Key Features: This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products. This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants. This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580441332
Category :
Languages : en
Pages : 14
Get Book
Book Description
Fish (meat), Food products, Food testing, Arsenic, Contaminants, Determination of content, Trace element analysis, Chemical analysis and testing, Atomic absorption spectrophotometry, Spectroscopy, Test equipment, Furnaces, Graphite, Mathematical calculations
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580446184
Category :
Languages : en
Pages : 18
Get Book
Book Description
Food products, Food testing, Chemical analysis and testing, Trace element analysis, Determination of content, Arsenic, Atomic absorption spectrophotometry, Spectrophotometry
Author:
Publisher:
ISBN: 9788325152635
Category :
Languages : en
Pages : 15
Get Book
Book Description
Author: William Horwitz
Publisher: Food & Agriculture Org.
ISBN: 9789251007273
Category : Technology & Engineering
Languages : en
Pages : 120
Get Book
Book Description
references
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580567315
Category :
Languages : en
Pages : 18
Get Book
Book Description
Food products, Food testing, Chemical analysis and testing, Determination of content, Trace element analysis, Sodium, Magnesium, Calcium, Flame atomic absorption spectrometry
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580799389
Category :
Languages : en
Pages : 18
Get Book
Book Description
Food products, Mathematical calculations, Precision, Reproducibility, Arsenic, Anions, Extraction, Quality control
