Extraction of Organic Analytes from Foods : A Manual of Methods

Ron Self

ISBN 10: 0854045929 / ISBN 13: 9780854045921

Verlag: RSC Publishing Mai 2005, 2005

Beschreibung

Neuware - This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources. It offers ideas on how to facilitate progress towards the total automation of the assay, as well as proposing assays for unknowns by comparison with known methods.Beginning with an introduction to extraction methodology, Extraction of Organic Analytes from Foods then progresses through sample preparation, extraction techniques (partition, solvation, distillation, adsorption and diffusion) and applications. Subject indices for the applications are organised by commodity, method, chemical class and analyte, and provide useful examples of references from the literature to illustrate historical development of the techniques. Examples of methods that have been compared, combined or used in collaborative trials have been correlated and used to form the beginnings of a database that can be expanded and updated to provide a laboratory reference source.Logically structured and with numerous examples, Extraction of Organic Analytes from Foods will be invaluable to practising food analysts as both a reference and training guide. In addition, the introductory sections in each chapter have been written with food science and technology students in mind, making this an important title for academic libraries. TOC:Methodology and Proximate Analysis.- Sample Preparation for Extraction.- Partition.- Solvation.- Distillation.- Adsorption.- Diffusion.- Conclusion.- Appendices.- Subject Index.

Bestandsnummer des Verkäufers 9780854045921

Bibliografische Details

• Titel: Extraction of Organic Analytes from Foods : A Manual of Methods
• Verlag: RSC Publishing Mai 2005
• Erscheinungsjahr: 2005
• Sprache: Englisch
• ISBN-10: 0854045929
• ISBN-13: 9780854045921
• Einband: Buch
• Zustand: Neu

Über diesen Titel

Inhaltsangabe

Logically structured and with numerous examples, this book will be invaluable to practising food analysts as both a reference and training guide.

Über die Autorin bzw. den Autor

Charlotte y Peter Fiell son dos autoridades en historia, teoría y crítica del diseño y han escrito más de sesenta libros sobre la materia, muchos de los cuales se han convertido en éxitos de ventas. También han impartido conferencias y cursos como profesores invitados, han comisariado exposiciones y asesorado a fabricantes, museos, salas de subastas y grandes coleccionistas privados de todo el mundo. Los Fiell han escrito numerosos libros para TASCHEN, entre los que se incluyen 1000 Chairs, Diseño del siglo XX, El diseño industrial de la A a la Z, Scandinavian Design y Diseño del siglo XXI.