02395cam a2200313 a 4500 17243629 20180606065505.0 120405s2012 maua b 001 0 eng 7 cbc orignew 1 ecip 20 y-gencatlg acquire 2 shelf copies Sel/ddw, 2017-01-25 rd14 2012-04-05 xh10 2012-11-21 CIP Ver. to CALM xn12 2017-03-30 copy 2 added to CALM 2012008570 9780123848628 (hardback) 9780128101360 (paperback) DLC DLC DLC pcc TX545 .C434 2012 664/.07 23 Chemical analysis of food : techniques and applications / [edited by] Yolanda Picó. 1st ed. Waltham, MA : Academic Press, 2012. xiv, 798 p. : ill. ; 25 cm. "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. Includes bibliographical references and index. Food Analysis. Food Composition. Picó, Yolanda. r-SciRR TX545 .C434 2012 Copy 1 GenBib 6497 6497 0 0 ddc 0 0 NFIC MAIN MAIN GEN 2018-06-22 1 18909.50 0 664.07 PIC B0045882 2018-06-06 00:00:00 23636.88 2018-06-22 BK