by
Galanakis, Charis M.
Call Number
664.07
Publication Date
2020
Format:
Electronic Resources
Relevance:
219548.5781
by
Nielsen, S. Suzanne.
Call Number
664.07
Publication Date
2010
Format:
Electronic Resources
Relevance:
190145.8438
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by
Koolen, Hector.
Call Number
664.07
Publication Date
2022
Format:
Electronic Resources
Relevance:
170089.6250
by
Spyros, Apostolos.
Call Number
664.07
Publication Date
2012
Summary
This book is a compact and complete source of information for food scientists who wish to apply methodologies based on NMR spectroscopy in food analysis.
Format:
Electronic Resources
Relevance:
170089.3906
by
Stewart, Kent K.
Call Number
664.07
Publication Date
2012
Format:
Electronic Resources
Relevance:
170075.9688
by
Khan, Muhammad Kashif Iqbal.
Call Number
664.07
Publication Date
2019
Format:
Electronic Resources
Relevance:
170072.6563
by
Bicchi, Carlo.
Call Number
664.07
Publication Date
2019
Summary
Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.
Format:
Electronic Resources
Relevance:
155273.1875
by
OKennedy, Richard.
Call Number
664.07
Publication Date
2019
Summary
This book provides a description of antibody-based technologies used in food analysis. It focuses on key applications outlining the approaches used, their advantages and limitations, and future areas for development.
Format:
Electronic Resources
Relevance:
143757.6406
by
Kobun, Rovina.
Call Number
664.07
Publication Date
2020
Format:
Electronic Resources
Relevance:
143753.4844
by
Muntean, Edward, author.
Call Number
664.07 MUN
Publication Date
2022
Summary
This book provides updated information about applications of ion chromatography (IC) in food science, such as food quality control, food authentication and analysis of residues in certain food products. Among liquid chromatography methods, IC can be considered one of the most valuable analytical tools, an advantageous environmentally friendly technique able to provide a convenient determination of various analytes such as anions, cations, organic acids, carbohydrates, amines, amino acids, aminoglycosides, proteins, peptides, etc. Recent developments such as in-line eluent generation systems, capillary IC and combustion IC, are also described. The book is intended to serve as an organized resource for students, researchers and food analysts, but can be a relevant support for researchers from related fields. It highlights that IC can be even more powerful and effi cient when more complex equipment is available, while proper knowledge empowers the user to obtain relevant data from this.
Format:
Electronic Resources
Relevance:
143751.2813
by
Kontominas, Michael G.
Call Number
664.0074
Publication Date
2012
Summary
This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve quality and prevent spoilage caused by physical, chemical, and mostly microbiological agents. In this sense, microbiology is inherently related to food preservation. This book provides invaluable information regarding food substrates, toxicology, nutritional content, microbiology, and more. The experime
Format:
Electronic Resources
Relevance:
126776.7344
by
Pomeranz, Y. (Yeshajahu), 1922-
Call Number
664.07 POM
Publication Date
1982 1978
Format:
Books
Relevance:
120273.0156
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