00833nam0-2200265 --450 991028325540332120180911095322.020180911d1877----kmuy0itay5050 bafreFR 001yyHistoire générale des Arabesleur empire, leur civilisation, leurs écoles philosophiques, scientifiques et littérairespar L. A. Sedillot2. ed.ParisMaisonneuve et C.ie1877v.23 cm953Sedillot,Louis Pierre Eugene Amelie751692ITUNINAREICATUNIMARCBK9910283255403321SG 900/B 231 (1)s.i.FLFBCSG 900/B 231 (2)s.i.FLFBCFLFBCHistoire générale des Arabes1511155UNINA01127nam--2200397---450099000090970020331620091008090648.0978-88-07-01787-20090970USA010090970(ALEPH)000090970USA01009097020020128d2009----km-y0itay50------baitaengITy|||z|||001yyPechino è in comaMa Jiantraduzione di Katia BagnoliMilanoFeltrinelli2009633 p.22 cm<<I>> narratori2001<<I>> narratori2001Beijing coma45967895.1352MA,Jian551886BAGNOLI,KatiaITsalbcISBD990000909700203316VIII.2.A. 167217403 L.M.VIII.2.A.00228803BKUMAPATTY9020020128USA01113920020403USA011734PATRY9020040406USA011703ANNAMARIA9020091008USA010906Beijing coma45967UNISA04111nam 2200973z- 450 991055728960332120210501(CKB)5400000000041144(oapen)https://directory.doabooks.org/handle/20.500.12854/69439(oapen)doab69439(EXLCZ)99540000000004114420202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAdvances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with ChemometricsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (146 p.)3-03943-709-7 3-03943-710-0 Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product's composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.Research & information: generalbicssc16-O-methylcafestoladulterationantioxidant activitiesArbutus unedobeekeepers' honeyCaatingacaffeinecharacterizationchemometricscoffeedata bankdata handlingergosterolfeature variablefluorescenceFTIRfurfuryl alcoholglucanhoneyhoney codehoney varietyHPTLCHS-SPME/GC-MShyperspectral imaginginductively coupled plasma optical emission spectrometry (ICP-OES)jowl meatkahweollaser-induced breakdown spectroscopyLC-HRMSmagnetic resonance spectroscopymeatmeat adulterationmetabolomicsmid-infrared spectroscopyminced porkmineralsmultivariate regressionmultiway analysismushroomnativeoilseedsparallel factor analysis (PARAFAC)partial least square regressionPCAPleurotusPleurotus mushroomspredictionrapeseed oilspectrometryspectroscopytetramethylsilane (TMS)validation studiesvisualizationResearch & information: generalKarabagias Ioannis Kedt1324790Karabagias Ioannis KothBOOK9910557289603321Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics3036302UNINA