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DDC	664.07
Nhan đề	Chemical analysis of food : techniques and applications / edited by Yolanda Picó.
Lần xuất bản	1st ed.
Thông tin xuất bản	Waltham, MA : Academic Press, 2012.
Mô tả vật lý	xiv, 798 p. : ill. ; 25 cm.
Tóm tắt	"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"--
Thuật ngữ chủ đề	Food-Analysis.
Thuật ngữ chủ đề	Food-Composition.
Môn học	Phân tích thực phẩm
Môn học	Hóa thực phẩm
Tác giả(bs) CN	Picó, Yolanda.


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010	\|a 2012008570
020	\|a9780123848628 (hardback)
039	\|a20140417101118\|bthanhnhan\|y20140417100756\|zthanhnhan
082	00\|a664.07\|223
245	00\|aChemical analysis of food : \|btechniques and applications / \|cedited by Yolanda Picó.
250	\|a1st ed.
260	\|aWaltham, MA : \|bAcademic Press, \|c2012.
300	\|axiv, 798 p. : \|bill. ; \|c25 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.
690	\|aPhân tích thực phẩm
690	\|aHóa thực phẩm
700	1 \|aPicó, Yolanda.
856	1\|uhttps://thuvien.ntu.edu.vn/ntukiposdata3/sachdientu/tienganh/600_khoahocungdung_congnghe/660_kythuathoahoc/chemicalanalysisoffoodtechniques_yolandapico/00123848628_001thumbimage.jpg
890	\|a0\|b0\|c1\|d3

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Chemical analysis of food : techniques and applications / edited by Yolanda Picó.

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