000			01947nam a22002657a 4500
999			_c7853 _d7853
003			OSt
005			20190621072233.0
008			190621b ||||| |||| 00| 0 eng d
020			_a9788123908311
020			_a9788123908311
040			_aDLC _cDLC _dDLC
042			_apcc
050	0	0	_aTX545 _b.N54 2002
082	0	0	_a664/.07 _223
100			_aNielsen,S Suzanne
245	0	0	_aIntroduction to Chemical analysis of food :
250			_a1st ed.
260			_aWaltham, MA : _bAcademic Press, _c2012.
300			_axiv, 530 p. : _bill. ; _c28 cm.
504			_aIncludes bibliographical references and index.
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"-- _cProvided by publisher.
650		0	_aFood _xAnalysis.
650		0	_aFood _xComposition.
942			_2lcc _cBK