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- Autorius: Sergio Caroli
- Leidėjas: Wiley-Interscience
- ISBN-10: 0471687847
- ISBN-13: 9780471687849
- Formatas: 16.4 x 23.5 x 4.2 cm, kieti viršeliai
- Kalba: Anglų
The Determination of Chemical Elements in Food (el. knyga) (skaityta knyga) | knygos.lt
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Aprašymas
State-of-the-art tools and applicationsfor food safety and food science researchAtomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innovations in instrumentation and techniques, covering:
- Fundamentals and method development, selected applications, and speciation analysis
- Applications of atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry
- Applications to foods of animal origin and applications to foods of vegetable origin
- Foreseeable developments of instrumental spectrometric techniques that can be exploited to better protect consumers' health, with a full account of the most promising trends in spectrometric instrumentation and ancillary apparatuses
- Applicable laws and regulations at the national and international levels
This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.
- Autorius: Sergio Caroli
- Leidėjas: Wiley-Interscience
- ISBN-10: 0471687847
- ISBN-13: 9780471687849
- Formatas: 16.4 x 23.5 x 4.2 cm, kieti viršeliai
- Kalba: Anglų
Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic. The Determination of Chemical Elements in Food: Applications for Atomic and Mass Spectrometry teaches the reader how to use these advanced technologies for food analysis. With chapters written by internationally renowned scientists, it provides a detailed overview of progress in the field and the latest innovations in instrumentation and techniques, covering:
- Fundamentals and method development, selected applications, and speciation analysis
- Applications of atomic absorption spectrometry, inductively coupled plasma atomic emission spectrometry, and inductively coupled plasma mass spectrometry
- Applications to foods of animal origin and applications to foods of vegetable origin
- Foreseeable developments of instrumental spectrometric techniques that can be exploited to better protect consumers' health, with a full account of the most promising trends in spectrometric instrumentation and ancillary apparatuses
- Applicable laws and regulations at the national and international levels
This is a core reference for scientists in food laboratories in the public andprivate sectors and academia, as well as members of regulatory bodies that deal with food safety.
Atsiliepimai