Nuclear Magnetic Resonance Studies in Animal Science PDF Download
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Author: Robert D. Warmbrodt
Publisher:
ISBN:
Category : Animal health
Languages : en
Pages : 30
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Author: Robert D. Warmbrodt
Publisher:
ISBN:
Category : Animal health
Languages : en
Pages : 30
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Author: Suzanne Nanis
Publisher:
ISBN:
Category : Animals
Languages : en
Pages : 20
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Author: National Agricultural Library (U.S.). Public Services Division
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 22
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Author:
Publisher:
ISBN:
Category : Agricultural libraries
Languages : en
Pages : 364
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Author: Robert D. Warmbrodt
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 22
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Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages :
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Author: Yolanda Pico
Publisher: Academic Press
ISBN: 0128132671
Category : Technology & Engineering
Languages : en
Pages : 918
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Book Description
Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. - Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications - Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques - Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy - Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens - Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition
Author: Vladimir M. Gun'ko
Publisher: CRC Press
ISBN: 1466551690
Category : Science
Languages : en
Pages : 1035
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Book Description
Properties and applications of high surface area materials depend on interfacial phenomena, including diffusion, sorption, dissolution, solvation, surface reactions, catalysis, and phase transitions. Among the physicochemical methods that give useful information regarding these complex phenomena, nuclear magnetic resonance (NMR) spectroscopy is the
Author: Yolanda Picó
Publisher: Academic Press
ISBN: 0123848628
Category : Science
Languages : en
Pages : 814
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Book Description
"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"--Provided by publisher.
Author:
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 882
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Book Description
