Author: British Standards Institute Staff
Publisher:
ISBN: 9780580567315
Category :
Languages : en
Pages : 18
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Book Description
Food products, Food testing, Chemical analysis and testing, Determination of content, Trace element analysis, Sodium, Magnesium, Calcium, Flame atomic absorption spectrometry
Author:
Publisher:
ISBN: 9788325152635
Category :
Languages : en
Pages : 15
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Book Description
Author: Josep M. Bayona
Publisher: Academic Press
ISBN: 0123813743
Category : Science
Languages : en
Pages : 2998
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Book Description
Comprehensive Sampling and Sample Preparation is a complete treatment of the theory and methodology of sampling in all physical phases and the theory of sample preparation for all major extraction techniques. It is the perfect starting point for researchers and students to design and implement their experiments and support those experiments with quality-reviewed background information. In its four volumes, fundamentals of sampling and sample preparation are reinforced through broad and detailed sections dealing with Biological and Medical, Environmental and Forensic, and Food and Beverage applications. The contributions are organized to reflect the way in which analytical chemists approach a problem. It is intended for a broad audience of analytical chemists, both educators and practitioners of the art and can assist in the preparation of courses as well in the selection of sampling and sample preparation techniques to address the challenges at hand. Above all, it is designed to be helpful in learning more about these topics, as well as to encourage an interest in sampling and sample preparation by outlining the present practice of the technology and by indicating research opportunities. Sampling and Sample preparation is a large and well-defined field in Analytical Chemistry, relevant for many application areas such as medicine, environmental science, biochemistry, pharmacology, geology, and food science. This work covers all these aspects and will be extremely useful to researchers and students, who can use it as a starting point to design and implement their experiments and for quality-reviewed background information There are limited resources that Educators can use to effectively teach the fundamental aspects of modern sample preparation technology. Comprehensive Sampling and Sample Preparation addresses this need, but focuses on the common principles of new developments in extraction technologies rather than the differences between techniques thus facilitating a more thorough understanding Provides a complete overview of the field. Not only will help to save time, it will also help to make correct assessments and avoid costly mistakes in sampling in the process Sample and sample preparation are integral parts of the analytical process but are often less considered and sometimes even completely disregarded in the available literature. To fill this gap, leading scientists have contributed 130 chapters, organized in 4 volumes, covering all modern aspects of sampling and liquid, solid phase and membrane extractions, as well as the challenges associated with different types of matrices in relevant application areas
Author: Carrick Devine
Publisher: Elsevier
ISBN: 0123847346
Category : Technology & Engineering
Languages : en
Pages : 1697
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Book Description
The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580441332
Category :
Languages : en
Pages : 14
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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: Sergio Caroli
Publisher: John Wiley & Sons
ISBN: 9780470140994
Category : Technology & Engineering
Languages : en
Pages : 752
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Book Description
State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innovations in instrumentation and techniques, covering: Fundamentals and method development, selected applications, and speciation analysis Applications of atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry Applications to foods of animal origin and applications to foods of vegetable origin Foreseeable developments of instrumental spectrometric techniques that can be exploited to better protect consumers' health, with a full account of the most promising trends in spectrometric instrumentation and ancillary apparatuses Applicable laws and regulations at the national and international levels This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580460128
Category :
Languages : en
Pages : 18
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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: 9780580590993
Category :
Languages : en
Pages : 10
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Book Description
Food products, Fruits, Vegetables, Canned foods, Preserved foods, Chemical analysis and testing, Determination of content, Tin, Cans, Trace element analysis, Atomic absorption spectrophotometry, Flame atomic absorption spectrometry, Food testing, Materials in contact with food
Author: British Standards Institute Staff
Publisher:
ISBN: 9780580403675
Category :
Languages : en
Pages : 14
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Book Description
Food products, Food testing, Trace element analysis, Mercury, Determination of content, Chemical analysis and testing, Atomic absorption spectrophotometry
Author: https://www.chinesestandard.net
Publisher: https://www.chinesestandard.net
ISBN:
Category : Health & Fitness
Languages : en
Pages : 14
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Book Description
This standard specifies four methods for the determination of potassium and sodium in food: the flame atomic absorption spectrometry, the flame atomic emission spectrometry, the inductively coupled plasma emission spectroscopy, AND the inductively coupled plasma mass spectrometry.
