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Part I. Chemical Analyis of Food 1. Basics and advances in sampling and sample preparation 2. Data analysis and chemometrics 3. Near-infrared, mid-infrared and Raman spectroscopy 4 Magnetic Resonance 5. Low intensity ultrasound 6. The applications of nanotechnology 7. Microfluidic devices: biosensors 8. Electronic noses and tongues 9. Mass spectrometry 10. Liquid Chromatography 11. Gas chromatography 12. Electrophoresis 13. Molecular Techniques
Part II. Applications 14. Traceability 15. Food Authenticity and Fraud 16. Food Proteomics 17. Nutritional Supplements 18. A particular case of novel food: Genetically modified organisms 19. Flavours and Odours 20. Emerging contaminants 21. Allergens 22. Metal speciation 23. Readionuclides
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Add Chemical Analysis of Food: Techniques and Applications, Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approache, Chemical Analysis of Food: Techniques and Applications to your collection on WonderClub |