Enstrümental Gıda Analizleri El Kitabı
1.071,77 TL
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701.501.36
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Book Name: Instrumental Food Analysis Handbook
Author: Editor: Prof. Dr. Semih Ötleş
Publisher: Sidas Media
Page: 708
Publication Date: 2019
The topics of the book, which includes scientists from different countries and consists of 22 chapters, are as follows:
Data Analysis Techniques (Michael H. Tunick),
Microextraction Methods in Food Analysis (Kathy Ridgway, Sam PD Lalljie and Roger M. Smith),
Supercritical Fluid Extraction in Food Analysis) Ruhan Askin,
Motonobu Goto and Mitsuru Sasaki)
Microwave-Assisted Processes in Food Analysis (Jacqueline MR Bélanger and JR Jocelyn Paré)
Ultrasound-Assisted Extraction in Food Analysis (Farid Chemat, Valérie Tomao and Matthieu Virot),
Developments in High Performance Liquid Chromatography and Applications in Food and Beverage Analysis (Peter Varelis),
Gas Chromatography in Food Analysis (Jana Hajslova and Tomas Cajka),
Preparative Layer Chromatography in Food Analysis (Joseph Sherma),
Ion Chromatography in Food Analysis (William R. LaCourse),
Mass Spectrometry and Hybrid Devices in Food Analysis (Tomas Cajka, Jana Hajslova, and Katerina Mastovska),
Devices for the Analysis of Food Colours (Carmen Socaciu and Horst A. Diehl)
Analysis of Food and Grain Composition with High-Resolution Near-Infrared and Nuclear Magnetic Resonance (Ion C. Baianu and T. You),
Nuclear Magnetic Resonance Spectroscopy in Food Analysis (Francesco Capozzi and Mauro A. Cremonini),
Atomic Absorption, Atomic Emission and Inductively Coupled Plasma Spectroscopy in Food Analysis (John R. Dean and Renli Ma),
Autofluorescence Spectroscopy in Food Analysis (Charlotte Møller Andersen, Jens Petter Wold, and Søren Balling Engelsen),
Electronic Nose Technology in Food Analysis (Figen Korel and Murat Ö. Balaban),
Electroanalytical Techniques and Instrumentation in Food Analysis (Rubin Gulaboski and Carlos M. Pereira),
Capillary Electrophoresis in Food Analysis (Carmen García-Ruiz and Maria Luisa Marina),
Gel Electrophoresis in Food Analysis (Reiner Westermeier and Burghardt Scheibe),
Multiplex Immunoassay in Food Analysis (Chien-Sheng Chen, Antje J. Baeumner, and Richard A. Durst),
Rheological Instruments in Food Analysis (Nesli Sozer and Jozef L. Kokini),
Scanning Electron and Transmission Electron Microscopies in Food Analysis (José M. Aguilera and Pedro Bouchon)
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