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      Handbook of Food Analysis Instruments
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      Book

      Handbook of Food Analysis Instruments

      DOI link for Handbook of Food Analysis Instruments

      Handbook of Food Analysis Instruments book

      Handbook of Food Analysis Instruments

      DOI link for Handbook of Food Analysis Instruments

      Handbook of Food Analysis Instruments book

      Edited BySemih Otles
      Edition 1st Edition
      First Published 2008
      eBook Published 26 August 2008
      Pub. Location Boca Raton
      Imprint CRC Press
      DOI https://doi.org/10.1201/9781420045673
      Pages 544
      eBook ISBN 9780429147340
      Subjects Bioscience, Food Science & Technology, Physical Sciences
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      Otles, S. (Ed.). (2008). Handbook of Food Analysis Instruments (1st ed.). CRC Press. https://doi.org/10.1201/9781420045673

      ABSTRACT

      Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of whom actually developed or refined each technique or

      TABLE OF CONTENTS

      chapter 1|6 pages

      Data Analysis Techniques

      chapter 2|18 pages

      Microextraction Methods in Food Analysis

      chapter 3|32 pages

      Supercritical Fluid Extraction in Food Analysis

      chapter 4|28 pages

      Microwave-Assisted Processes in Food Analysis

      chapter 5|20 pages

      Ultrasound-Assisted Extraction in Food Analysis

      chapter 6|14 pages

      Advances in High-Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages

      chapter 7|26 pages

      Gas Chromatography in Food Analysis

      chapter 8|16 pages

      Preparative Layer Chromatography in Food Analysis

      chapter 9|36 pages

      Ion Chromatography in Food Analysis

      chapter 10|32 pages

      Mass Spectrometry and Hyphenated Instruments in Food Analysis

      chapter 11|18 pages

      Instruments to Analyze Food Colors

      chapter 12|34 pages

      High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition

      chapter 13|38 pages

      Nuclear Magnetic Resonance Spectroscopy in Food Analysis

      chapter 14|28 pages

      Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis

      chapter 15|18 pages

      Autofluorescence Spectroscopy in Food Analysis

      chapter 16|14 pages

      Electronic Nose Technology in Food Analysis

      chapter 17|24 pages

      Electroanalytical Techniques and Instrumentation in Food Analysis

      chapter 18|20 pages

      Capillary Electrophoresis in Food Analysis

      chapter 19|16 pages

      Gel Electrophoresis in Food Analysis

      chapter 20|22 pages

      Multiplexed Immunoassays in Food Analysis

      chapter 21|34 pages

      Rheological Instruments in Food Analysis

      chapter 22|18 pages

      Scanning Electron and Transmission Electron Microscopies in Food Analysis

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