دانلود کتاب Chemical Analysis of Food: Techniques and Applications

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"The book contains twenty three chapters written by experts on the subject is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--;Part I. Abalytical techniques. Basics and advances in sampling and sample preparation / Lourdes Ramos -- Data analysis and chemometrics / Paolo Oliveri, Michele Forina -- Near-infrared, mid-infrared and Raman spectroscopy / Ouissam Abbas, Pierre Dardenne, Vincent Baeten -- Nuclear magnetic resonance / Photis Dais, Apostolos Spyros -- Low intensity ultrasound / Yolanda Pico -- The applications of nanotechnology / Nelsi Sozer, Jozef Kokini -- Microfluidic devices: biosensors / Marinella Farré́, Lina Kantiani, Damiá Barceló -- Electronic noses and tongues / M. Stella Cosio, Simona Benedetti, Matteo Scampicchio -- Mass spectrometry / George Kaklamanos, Eugenio Aprea, Georgios Theodoridis -- Liquid chromatography / YA. I. Yashin, A. YA. Yashin -- Gas chromatography / Chiara Cordero [and others] -- Electrophoresis / James M. Karlinsey -- Molecular techniques / Anu Singh [and others] -- Part II. Applications. Traceability / Esther Kok [and others] -- Food authenticity and fraud / Romdhane Karoui -- Food proteomics / Lisa Elviri, Monica Mattarozzi -- Nutritional supplements / Myriam Malet-Martino, Robert Martino, Pierre-Antoine Bonnet -- A particular case of novel food: genetically modified organisms / Virginia García-Cañas, Alejandro Cifuentes -- Flavors and odors / Barbara D'acampora [and others] -- Emerging contaminants / Yolanda Pico, Marinella Farré́, Damia Barceló -- Allergens / Linda Monaci, Angelo Visconti -- Metal speciation / Ashok Kumar Malik, Varinder Kaur, Sumati Kumar -- Readionuclides / Franca Carini.