A termék adatai:
| ISBN13: | 9780443139598 |
| ISBN10: | 0443139598 |
| Kötéstípus: | Puhakötés |
| Terjedelem: | 494 oldal |
| Méret: | 234x190 mm |
| Nyelv: | angol |
| 700 |
Témakör:
Sustainable Analytical Techniques in Food Science
Kiadó: Elsevier
Megjelenés dátuma: 2024. november 18.
Normál ár:
Kiadói listaár:
EUR 175.00
EUR 175.00
Az Ön ára:
67 142 (63 945 Ft + 5% áfa )
Kedvezmény(ek): 10% (kb. 7 460 Ft)
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Hosszú leírás:
Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contaminants, and microbiological studies as well as the approaches in food authentication, and characterization. With a focus on sustainability, this book provides a practical guide for researchers to adopt greener approaches for the study of food matrices including toxicity, safety and quality evaluations. It is an excellent guide for researchers working in the area of food sciences that want to assure the sustainability of the methodologies they are currently developing or applying in their laboratories.
Tartalomjegyzék:
1. Introduction to food analysis
2. Evolution of Analytical strategies in food sciences
3. Analysis of food constituents: bioactive carbohydrates
4. Analysis of food constituents: bioactive lipids
5. Analysis of food constituents: bioactive proteins
6. Analysis of food constituents: bioactive vitamins
7. Analysis of food constituents: other bioactive compounds
8. Analysis of inorganic species in food
9. Analysis of organic contaminants in food: pesticides
10. Analysis of organic contaminants in food: pharmaceuticals
11. Analysis of organic contaminants in food: mycotoxins
12. Analysis of organic contaminants in food: other organic compounds
13. Microbiological analysis in food
14. Characterization, traceability, and authentication in food
2. Evolution of Analytical strategies in food sciences
3. Analysis of food constituents: bioactive carbohydrates
4. Analysis of food constituents: bioactive lipids
5. Analysis of food constituents: bioactive proteins
6. Analysis of food constituents: bioactive vitamins
7. Analysis of food constituents: other bioactive compounds
8. Analysis of inorganic species in food
9. Analysis of organic contaminants in food: pesticides
10. Analysis of organic contaminants in food: pharmaceuticals
11. Analysis of organic contaminants in food: mycotoxins
12. Analysis of organic contaminants in food: other organic compounds
13. Microbiological analysis in food
14. Characterization, traceability, and authentication in food
