00999nam--2200361---450-99000147012020331620050906104341.0000147012USA01000147012(ALEPH)000147012USA0100014701220040302d1961----km-y0itay0103----bafreFR||||||||001yySidosuivi de "Les Villes de la Vigne"ColetteParisHachette1961243 p.17 cm.<<Le>> livre de poche2001<<Le>> livre de poche2001001-------2001COLETTE86346ITsalbcISBD990001470120203316VI.4. Coll.13/ 81(II F D1 82)13558 L.M.II FBKUMASIAV81020040302USA011521PATRY9020040406USA011743COPAT59020050906USA011043Sido937326UNISA01079nam0 22002893i 450 99643365020331620210819150259.019910618d1990----||||0itac50 baitaITSaggi mazziniani dedicati a Emilia MorelliGiovanni Spadolini ... [et al.]GenovaLa quercia1990165 p.24 cmDocumenti saggi e ricerche. N.s.1In testa al front.: Istituto per la storia del Risorgimento italiano, comitato di Genova.2001Documenti saggi e ricerche. N.s.Istituto per la storia del Risorgimento italiano. Comitato di Genova1Istituto per la storia del Risorgimento italianoMAZZINI, GIUSEPPEINTERPRETAZIONIBNCF945.08092SPADOLINI,GiovanniMORELLI,EmiliaITcbacbaREICAT996433650203316VI.7.B. 322002302VI.7.541878BKISLASaggi mazziniani dedicati a Emilia Morelli1860202UNISA05204nam 2200661Ia 450 991046247790332120200520144314.01-281-60427-597866137849640-12-384863-6(CKB)2670000000212645(EBL)974383(OCoLC)808107212(SSID)ssj0000695098(PQKBManifestationID)12276917(PQKBTitleCode)TC0000695098(PQKBWorkID)10675882(PQKB)10731841(MiAaPQ)EBC974383(PPN)170607062(Au-PeEL)EBL974383(CaPaEBR)ebr10582133(CaONFJC)MIL378496(EXLCZ)99267000000021264520120405d2012 uy 0engur|n|---|||||txtccrChemical analysis of food[electronic resource] techniques and applications /Yolanda Picó1st ed.Amsterdam ;Boston Elsevier/AP20121 online resource (813 p.)Description based upon print version of record.0-12-384862-8 Includes bibliographical references and index.Front Cover; Chemical Analysis of Food: Techniques and Applications; Copyright; Contents; Contributors; Foreword; Preface; Part I- ANALYTICAL TECHNIQUES; Chapter 1- Basics and Advances in Sampling and Sample Preparation; 1.1. INTRODUCTION; 1.2. TYPES OF SAMPLES AND THE ANALYTICAL PROCEDURE; 1.3. TRENDS IN SAMPLE PREPARATION FOR FOOD ANALYSIS; 1.4. CONCLUSIONS; References; Chapter 2 - Data Analysis and Chemometrics; 2.1. INTRODUCTION2.2. FROM UNIVARIATE TO MULTIVARIATE2.3. MULTIVARIATE DATA ANALYSIS; References; Chapter 3 - Near-Infrared, Mid-Infrared, and Raman Spectroscopy; 3.1. INTRODUCTION; 3.2. THEORY; 3.3. INSTRUMENTATION; 3.4. SAMPLE PRESENTATION; 3.5. NEW GENERATION OF SPECTROMETERS; 3.6. ADVANTAGES AND LIMITATIONS OF SPECTROSCOPIC TECHNIQUES; 3.7. CHEMOMETRIC APPROACH; 3.8. APPLICATIONS IN FOOD ANALYSIS; 3.9. CONCLUSION; References; Chapter 4 - Nuclear Magnetic Resonance; 4.1. INTRODUCTION; 4.2. SPECIALTIES OF NMR SPECTROSCOPY; 4.3. RECENT ADVANCES IN NMR SPECTROSCOPY; 4.4. SELECTED APPLICATIONS4.5. CONCLUDING REMARKSReferences; Chapter 5 - Low-Intensity Ultrasounds; ; 5.1. INTRODUCTION; 5.2. BASIC CONCEPTS OF ULTRASOUNDS; 5.3. LOW-INTENSITY ULTRASOUND; 5.4. SELECTED APPLICATIONS IN FOOD ANALYSIS; 5.5. CONCLUSIONS AND FUTURE TRENDS; References; Chapter6 - The Applications of Nanotechnology; 6.1. INTRODUCTION; 6.2. THE ROLE OF NANOMATERIALS AND NANOSTRUCTURES AS DELIVERY SYSTEMS FOR THE FOOD INDUSTRY; 6.3. APPLICATIONS AND USE OF NANOMATERIALS; 6.4. CONCLUSIONS; References; Chapter7 - Microfluidic Devices: Biosensors; 7.1. INTRODUCTION; 7.2. BIOSENSORS: CLASSES AND FUNDAMENTALS7.3. NANOBIOSENSORS, MICROFLUIDICS, AND LAB-ON-A-CHIP7.4. APPLICATION OF NEW BIOSENSING TECHNOLOGIES FOR FOOD SAFETY AND CONTROL; 7.5. COMMERCIAL INSTRUMENTATION AND FUTURE PERSPECTIVES; References; Chapter8 - Electronic Noses and Tongues; 8.1. INTRODUCTION; 8.2. ELECTRONIC NOSES; 8.3. ELECTRONIC TONGUES; 8.4. VALIDATION OF ELECTRONIC NOSES AND TONGUES; 8.5. PATTERN-RECOGNITION MODELS; 8.6. CONCLUSIONS; References; Chapter9 - Mass Spectrometry; 9.1. INTRODUCTION TO MASS SPECTROMETRY; 9.2. DIRECT INJECTION MASS SPECTROMETRY; 9.3. HYPHENATED TECHNOLOGIES; 9.4. NONTARGETED ANALYSIS9.5. CONCLUSIONS AND PERSPECTIVESReferences; Chapter10 - Liquid Chromatography; 10.1.INTRODUCTION; 10.2.THE MAIN ANALYTICAL METHODS OF LC; 10.3.MAIN TERMS AND EQUATIONS IN LC; 10.4.QUESTIONS OF THE THEORY OF AN HPLC; 10.5.THE MOBILE PHASE (ELUENT); 10.6.THE STATIONARY PHASE (SORBENTS); 10.7.CHROMATOGRAPHIC COLUMN; 10.8.EXTRACTION METHODS IN THE CHROMATOGRAPHY; 10.9.INSTRUMENTATION FOR LC; 10.10.ANALYSIS OF FOOD BY LC; 10.11.CONCLUSIONS AND FUTURE TRENDS; References; Chapter11 - Gas Chromatography; 11.1.INTRODUCTION; 11.2.FUNDAMENTAL ASPECTS OF CAPILLARY GAS CHROMATOGRAPHY11.3.GAS CHROMATOGRAPHY AND HYPHENATED TECHNIQUES IN FOOD ANALYSISChemical 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 approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniquesFoodAnalysisFoodCompositionElectronic books.FoodAnalysis.FoodComposition.664/.07Picó Yolanda993571MiAaPQMiAaPQMiAaPQBOOK9910462477903321Chemical analysis of food2275023UNINA