Spectroscopy Europe PDF Download

Author:
Publisher:
ISBN:
Category : Spectrum analysis
Languages : en
Pages : 46

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Publisher: Academic Press
ISBN: 0080922171
Category : Science
Languages : en
Pages : 7207

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Book Description
The Second Edition of the Encyclopedia of Spectroscopy and Spectrometry pulls key information into a single source for quick access to answers and/or in-depth examination of topics. "SPEC-2" covers theory, methods, and applications for researchers, students, and professionals—combining proven techniques and new insights for comprehensive coverage of the field. The content is available in print and online via ScienceDirect, the latter of which offers optimal flexibility, accessibility, and usability through anytime, anywhere access for multiple users and superior search functionality. No other work gives analytical and physical (bio)chemists such unprecedented access to the literature. With 30% new content, SPEC-2 maintains the "authoritative, balanced coverage" of the original work while also breaking new ground in spectroscopic research. Incorporates more than 150 color figures, 5,000 references, and 300 articles (30% of which are new), for a thorough examination of the field Highlights new research and promotes innovation in applied areas ranging from food science and forensics to biomedicine and health Features a new co-editor: David Koppenaal of Pacific Northwest National Laboratory, Washington, USA, whose work in atomic mass spectrometry has been recognized internationally

Author: Adriana S. Franca
Publisher: CRC Press
ISBN: 1351648799
Category : Science
Languages : en
Pages : 797

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Book Description
Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.

Author: Gillian McMahon
Publisher: John Wiley & Sons
ISBN: 9780470518557
Category : Science
Languages : en
Pages : 318

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This valuable resource covers the principles of analytical instrumentation used by today's chemists and biologists and presents important advances in instrumentation, such as the drive to miniaturise and lab-on-a-chip devices. In terms of the lab-based analytical instrumentation, the five main categories of technique—spectroscopic, chromatographic, electrochemical, imaging and thermoanalytical, are included and presented in a practical, not theoretical way. Including relevant examples and applications in a number of fields such as healthcare, environment and pharmaceutical industry this book provides a complete overview of the instruments used within the chemistry industry, making this an important tool for professionals and students alike.

Author: Robin D. Rogers
Publisher: Springer Science & Business Media
ISBN: 9401001278
Category : Science
Languages : en
Pages : 563

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This book contains the lecture notes for the NATO Advanced Research Workshop on th Green Industrial Applications of Ionic Liquids held April 12th_16 , 2000 in Heraklion, Crete, Greece. This was the fIrst international meeting devoted to research in the area of ionic liquids (salts with melting points below 100 0c), and was intended to explore the promise of ionic liquids as well as to set a research agenda for the fIeld. It was the fIrst international meeting dedicated to the study and application of ionic liquids as solvents, and forty-one scientists and engineers from academia, industry, and government research laboratories (as well as six industry observers and four student assistants) met to discuss the current and future status of the application of ionic liquids to new green industrial technologies. It was immediately clear that the number of organic chemists and engineers working in the fIeld needed to be increased. It was also clear that the declining interest in high temperature molten salts and subsequent increase in low melting ionic liquid solvents had not yet taken hold in Eastern Europe. Participants from NATO Partner Countries contributed signifIcant expertise in high temperature molten salts and were able to take back a new awareness and interest in ionic liquid solvents.

Author: Da-Wen Sun
Publisher: Academic Press
ISBN: 0080886167
Category : Technology & Engineering
Languages : en
Pages : 714

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Book Description
With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods. Furthermore, manufacturers must be able to confirm the authenticity of components of their products in order to comply with government legislation. Protection of the rights of consumers, genuine food processors, and prevention of fraudulent or deceptive practices and the adulteration of food is an important and challenge facing the food industry.Rapid scientific and technological advances in the determination of food authenticity have taken place in recent years and Modern Techniques for Food Authentication focuses on many of those novel techniques. Including coverage of various spectroscopic technologies, methods based on isotopic analysis and chromatography, DNA, enzymatic analysis, electrophosresis and thermal methods, this book provides a valuable, international resource on the latest developments in food authentication. - A comprehensive overview of authentication techniques and technology - Written by an international group of academic and professional peers - Provides an excellent complement to more general books on food safety

Author: Eva Margui
Publisher: Momentum Press
ISBN: 1606503936
Category : Technology & Engineering
Languages : en
Pages : 149

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Book Description
X-ray fluorescence spectrometry (XRF) is a well-established analytical technique for qualitative and quantitative elemental analysis of a wide variety of routine quality control and research samples. Among its many desirable features, it delivers true multi-element character analysis, acceptable speed and economy, easy of automation, and the capacity to analyze solid samples. This remarkable contribution to this field provides a comprehensive and up-to-date account of basic principles, recent developments, instrumentation, sample preparation procedures, and applications of XRF analysis. If you are a professional in materials science, analytic chemistry, or physics, you will benefit from not only the review of basics, but also the newly developed technologies with XRF. Those recent technological advances, including the design of low-power micro- focus tubes and novel X-ray optics and detectors, have made it possible to extend XRF to the analysis of low-Z elements and to obtain 2D or 3D information on a micrometer-scale. And, the recent development and commercialization of bench top and portable instrumentation, offering extreme simplicity of operation in a low-cost design, have extended the applications of XRF to many more analytical problems.

Author: Yolanda Pico
Publisher: Academic Press
ISBN: 0128132671
Category : Technology & Engineering
Languages : en
Pages : 918

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Book Description
Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques, with the second reviewing innovative applications and issues in food analysis. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to newly emerging areas, such as nanotechnology, biosensors and electronic noses and tongues. This thoroughly updated edition includes new chapters on ambient mass spectrometry, imaging techniques, omics approaches in food analysis, natural toxins analysis, food contact materials, nanomaterials and organic foods. All chapters are updated or rewritten to bring the content completely up-to-date. - Reviews the attributes, benefits, limits and potential of all relevant analytic modalities, including spectroscopy, ultrasound and nanotechnology applications - Provides in-depth coverage of each technology, including near-infrared, mid-infrared, and Raman spectroscopy, low intensity ultrasound, microfluidic devices and biosensors, electronic noses and tongues, mass spectrometry and molecular techniques - Outlines practical solutions to challenging problems in food analysis, including how to combine techniques for improved efficacy - Covers all relevant applications of food analysis, such as traceability, authenticity and fraud, biologically-active food components, novel food and nutritional supplements, flavors and fragrances, and contaminants and allergens - Provides researchers with a single source of current research and includes contributions from internationally renowned experts in food science and technology and nutrition

Author: Ioannis S. Boziaris
Publisher: CRC Press
ISBN: 1466580763
Category : Science
Languages : en
Pages : 468

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Book Description
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (

Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128231556
Category : Medical
Languages : en
Pages : 408

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Book Description
Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. - Covers the last ten years of applications across existing and new technologies of food analytics - Presents an emphasis on techniques in food authenticity, traceability and food fraud - Discusses bioavailability testing and product analysis of food allergens and foodomics