New trends in sample preparation techniques for food analysis /:
Gespeichert in:
Weitere Verfasser: | , |
---|---|
Format: | Elektronisch E-Book |
Sprache: | English |
Veröffentlicht: |
New York :
Nova Publishers,
[2016]
|
Schriftenreihe: | Analytical chemistry and microchemistry
|
Schlagworte: | |
Online-Zugang: | Volltext |
Beschreibung: | 1 online resource. |
Bibliographie: | Includes bibliographical references and index. |
ISBN: | 9781634850896 1634850890 |
Internformat
MARC
LEADER | 00000cam a2200000 i 4500 | ||
---|---|---|---|
001 | ZDB-4-EBA-ocn948670247 | ||
003 | OCoLC | ||
005 | 20240705115654.0 | ||
006 | m o d | ||
007 | cr ||||||||||| | ||
008 | 160502s2016 nyu ob 001 0 eng | ||
010 | |a 2016019751 | ||
040 | |a DLC |b eng |e rda |c DLC |d OCLCF |d N$T |d YDXCP |d EBLCP |d SNK |d DKU |d INTCL |d MHW |d BTN |d IGB |d D6H |d VTS |d AGLDB |d G3B |d S8J |d S9I |d STF |d DLC |d OCLCO |d OCLCQ |d OCLCO |d OCLCL | ||
020 | |a 9781634850896 | ||
020 | |a 1634850890 | ||
020 | |z 9781634850728 (hardcover) | ||
035 | |a (OCoLC)948670247 | ||
042 | |a pcc | ||
050 | 0 | 0 | |a TX541 |
072 | 7 | |a TEC |x 012000 |2 bisacsh | |
082 | 7 | |a 664/.07 |2 23 | |
049 | |a MAIN | ||
245 | 0 | 0 | |a New trends in sample preparation techniques for food analysis / |c Oscar Núñez and Paolo Lucci, editors. |
264 | 1 | |a New York : |b Nova Publishers, |c [2016] | |
300 | |a 1 online resource. | ||
336 | |a text |2 rdacontent | ||
337 | |a computer |2 rdamedia | ||
338 | |a online resource |2 rdacarrier | ||
347 | |a data file |2 rda | ||
490 | 0 | |a Analytical chemistry and microchemistry | |
504 | |a Includes bibliographical references and index. | ||
588 | |a Description based on print version record and CIP data provided by publisher; resource not viewed. | ||
505 | 0 | |a NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; CONTENTS ; PREFACE ; Chapter 1 NOVEL SORBENT MATERIALS FOR OFF-LINE AND ON-LINE SOLID-PHASE EXTRACTION APPLIED TO FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. OFF-LINE AND ON-LINE SPE APPROACHES ; 3. APPLICATION OF THE SPE PHASE IN FOOD ANALYSIS ; 3.1. Molecular Recognition Sorbents ; 3.1.1. Immunosorbents ; 3.1.2. Aptamers; 3.2. Graphene ; 3.3. Nanostructured Materials ; 3.3.1. Electrospun Polymer Nanofibers ; 3.3.2. Carbon Nanotubes | |
505 | 8 | |a 3.4. Mixed Mode Polymeric Sorbents CONCLUSION ; REFERENCES ; Chapter 2 APPLICATION OF MOLECULARLY IMPRINTED POLYMERS TO SOLID-PHASE EXTRACTION IN FOOD ANALYSIS ; ABSTRACT; 1. INTRODUCTION ; 2. MOLECULAR IMPRINTING APPROACHES ; 3. POLYMERIZATION TECHNIQUES ; 4. APPLICATIONS OF MIPS TO SPE IN FOOD ANALYSIS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 3 TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. FUNDAMENTALS OF TURBULENT FLOW CHROMATOGRAPHY ; 3. SAMPLE PRE-TREATMENT FOR THE ANALYSIS OF ORGANIC CONTAMINANTS IN FOOD | |
505 | 8 | |a 3.1. Main Extraction Procedures from Solid Matrices 3.2. General Sample Pre-Treatments ; 4. APPLICATIONS OF TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS; 4.1. Food Adulterants ; 4.2. Mycotoxins in Food ; 4.3. Nutraceuticals ; 4.4. Perfluoroalkyl Substances ; 4.5. Pesticides ; 4.6. Pharmaceutical Residues ; CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES ; Chapter 4 QUECHERS PROCEDURES IN FOOD SAMPLE PREPARATION; ABSTRACT ; 1. INTRODUCTION ; 2. PRINCIPLES OF THE ORIGINAL QUECHERS PROCEDURE ; 3. IMPROVEMENTS ON THE QUECHERS PROCEDURE ; (i) Extraction/Partitioning Step | |
505 | 8 | |a (Ii) d-SPE Clean-Up Step 4. QUECHERS IN THE DETERMINATION OF PESTICIDES ; 5. QUECHERS IN THE DETERMINATION OF MYCOTOXINS ; 6. QUECHERS IN THE DETERMINATION OF PHARMACEUTICALS ; 7. QUECHERS IN THE DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBON (PAH) COMPOUNDS ; 8. QUECHERS IN THE DETERMINATION OF OTHER FAMILIES OF COMPOUNDS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 5 MICROEXTRACTION METHODS IN FOOD SAMPLE PREPARATION ; ABSTRACT ; 1. INTRODUCTION ; 2. SOLID-PHASE MICROEXTRACTION (SPME) ; 2.1. SPME Process ; Fiber Solid-Phase Microextraction ; In-Tube Solid-Phase Microextraction | |
505 | 8 | |a 2.3. SPME Optimization Selection of Extraction Mode ; Optimization of Extraction Conditions ; Optimization of Desorption Conditions ; Derivatization; 2.4. Theoretical Aspects of SPME ; Equilibrium Batch Extraction Mode ; Non-Equilibrium Batch Extraction Mode ; 2.5. SPME Applications; 3. STIR BAR SORPTIVE EXTRACTION (SBSE) ; 3.1. SBSE Process; 3.2. SBSE Optimization ; Optimization of Extraction ; Optimization of Desorption ; Derivatization ; 3.3. Theoretical Aspects of SBSE ; 3.4. SBSE Applications ; 4. SINGLE-DROP MICROEXTRACTION (SDME) ; 4.1. SDME Process ; Direct Immersion SDME | |
650 | 0 | |a Food |x Analysis. |0 http://id.loc.gov/authorities/subjects/sh85050185 | |
650 | 0 | |a Sample preparation (Chemistry) |0 http://id.loc.gov/authorities/subjects/sh2005006068 | |
650 | 6 | |a Aliments |x Analyse. | |
650 | 6 | |a Préparation de l'échantillon (Chimie) | |
650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
650 | 7 | |a Food |x Analysis |2 fast | |
650 | 7 | |a Sample preparation (Chemistry) |2 fast | |
700 | 1 | |a Núñez Burcio, Oscar, |e editor. | |
700 | 1 | |a Lucci, Paolo, |e editor. | |
758 | |i has work: |a New Trends in Sample Preparation Techniques for Food Analysis (Text) |1 https://id.oclc.org/worldcat/entity/E39PD3FmJxkx7bwJ3yW3C6wR83 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
776 | 0 | 8 | |i Print version: |t New trends in sample preparation techniques for food analysis |d Hauppauge, New York : Nova Science Publishers, Inc., [2016] |z 9781634850728 |w (DLC) 2016012406 |
856 | 1 | |l FWS01 |p ZDB-4-EBA |q FWS_PDA_EBA |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255 |3 Volltext | |
856 | 1 | |l CBO01 |p ZDB-4-EBA |q FWS_PDA_EBA |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255 |3 Volltext | |
938 | |a YBP Library Services |b YANK |n 12933051 | ||
938 | |a EBSCOhost |b EBSC |n 1286255 | ||
938 | |a ProQuest Ebook Central |b EBLB |n EBL4616127 | ||
994 | |a 92 |b GEBAY | ||
912 | |a ZDB-4-EBA |
Datensatz im Suchindex
DE-BY-FWS_katkey | ZDB-4-EBA-ocn948670247 |
---|---|
_version_ | 1813903718905544704 |
adam_text | |
any_adam_object | |
author2 | Núñez Burcio, Oscar Lucci, Paolo |
author2_role | edt edt |
author2_variant | b o n bo bon p l pl |
author_facet | Núñez Burcio, Oscar Lucci, Paolo |
building | Verbundindex |
bvnumber | localFWS |
callnumber-first | T - Technology |
callnumber-label | TX541 |
callnumber-raw | TX541 |
callnumber-search | TX541 |
callnumber-sort | TX 3541 |
callnumber-subject | TX - Home Economics |
collection | ZDB-4-EBA |
contents | NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; CONTENTS ; PREFACE ; Chapter 1 NOVEL SORBENT MATERIALS FOR OFF-LINE AND ON-LINE SOLID-PHASE EXTRACTION APPLIED TO FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. OFF-LINE AND ON-LINE SPE APPROACHES ; 3. APPLICATION OF THE SPE PHASE IN FOOD ANALYSIS ; 3.1. Molecular Recognition Sorbents ; 3.1.1. Immunosorbents ; 3.1.2. Aptamers; 3.2. Graphene ; 3.3. Nanostructured Materials ; 3.3.1. Electrospun Polymer Nanofibers ; 3.3.2. Carbon Nanotubes 3.4. Mixed Mode Polymeric Sorbents CONCLUSION ; REFERENCES ; Chapter 2 APPLICATION OF MOLECULARLY IMPRINTED POLYMERS TO SOLID-PHASE EXTRACTION IN FOOD ANALYSIS ; ABSTRACT; 1. INTRODUCTION ; 2. MOLECULAR IMPRINTING APPROACHES ; 3. POLYMERIZATION TECHNIQUES ; 4. APPLICATIONS OF MIPS TO SPE IN FOOD ANALYSIS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 3 TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. FUNDAMENTALS OF TURBULENT FLOW CHROMATOGRAPHY ; 3. SAMPLE PRE-TREATMENT FOR THE ANALYSIS OF ORGANIC CONTAMINANTS IN FOOD 3.1. Main Extraction Procedures from Solid Matrices 3.2. General Sample Pre-Treatments ; 4. APPLICATIONS OF TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS; 4.1. Food Adulterants ; 4.2. Mycotoxins in Food ; 4.3. Nutraceuticals ; 4.4. Perfluoroalkyl Substances ; 4.5. Pesticides ; 4.6. Pharmaceutical Residues ; CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES ; Chapter 4 QUECHERS PROCEDURES IN FOOD SAMPLE PREPARATION; ABSTRACT ; 1. INTRODUCTION ; 2. PRINCIPLES OF THE ORIGINAL QUECHERS PROCEDURE ; 3. IMPROVEMENTS ON THE QUECHERS PROCEDURE ; (i) Extraction/Partitioning Step (Ii) d-SPE Clean-Up Step 4. QUECHERS IN THE DETERMINATION OF PESTICIDES ; 5. QUECHERS IN THE DETERMINATION OF MYCOTOXINS ; 6. QUECHERS IN THE DETERMINATION OF PHARMACEUTICALS ; 7. QUECHERS IN THE DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBON (PAH) COMPOUNDS ; 8. QUECHERS IN THE DETERMINATION OF OTHER FAMILIES OF COMPOUNDS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 5 MICROEXTRACTION METHODS IN FOOD SAMPLE PREPARATION ; ABSTRACT ; 1. INTRODUCTION ; 2. SOLID-PHASE MICROEXTRACTION (SPME) ; 2.1. SPME Process ; Fiber Solid-Phase Microextraction ; In-Tube Solid-Phase Microextraction 2.3. SPME Optimization Selection of Extraction Mode ; Optimization of Extraction Conditions ; Optimization of Desorption Conditions ; Derivatization; 2.4. Theoretical Aspects of SPME ; Equilibrium Batch Extraction Mode ; Non-Equilibrium Batch Extraction Mode ; 2.5. SPME Applications; 3. STIR BAR SORPTIVE EXTRACTION (SBSE) ; 3.1. SBSE Process; 3.2. SBSE Optimization ; Optimization of Extraction ; Optimization of Desorption ; Derivatization ; 3.3. Theoretical Aspects of SBSE ; 3.4. SBSE Applications ; 4. SINGLE-DROP MICROEXTRACTION (SDME) ; 4.1. SDME Process ; Direct Immersion SDME |
ctrlnum | (OCoLC)948670247 |
dewey-full | 664/.07 |
dewey-hundreds | 600 - Technology (Applied sciences) |
dewey-ones | 664 - Food technology |
dewey-raw | 664/.07 |
dewey-search | 664/.07 |
dewey-sort | 3664 17 |
dewey-tens | 660 - Chemical engineering |
discipline | Chemie / Pharmazie |
format | Electronic eBook |
fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>05409cam a2200601 i 4500</leader><controlfield tag="001">ZDB-4-EBA-ocn948670247</controlfield><controlfield tag="003">OCoLC</controlfield><controlfield tag="005">20240705115654.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr |||||||||||</controlfield><controlfield tag="008">160502s2016 nyu ob 001 0 eng </controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a"> 2016019751</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DLC</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="c">DLC</subfield><subfield code="d">OCLCF</subfield><subfield code="d">N$T</subfield><subfield code="d">YDXCP</subfield><subfield code="d">EBLCP</subfield><subfield code="d">SNK</subfield><subfield code="d">DKU</subfield><subfield code="d">INTCL</subfield><subfield code="d">MHW</subfield><subfield code="d">BTN</subfield><subfield code="d">IGB</subfield><subfield code="d">D6H</subfield><subfield code="d">VTS</subfield><subfield code="d">AGLDB</subfield><subfield code="d">G3B</subfield><subfield code="d">S8J</subfield><subfield code="d">S9I</subfield><subfield code="d">STF</subfield><subfield code="d">DLC</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCL</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781634850896</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1634850890</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9781634850728 (hardcover)</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)948670247</subfield></datafield><datafield tag="042" ind1=" " ind2=" "><subfield code="a">pcc</subfield></datafield><datafield tag="050" ind1="0" ind2="0"><subfield code="a">TX541</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">TEC</subfield><subfield code="x">012000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">664/.07</subfield><subfield code="2">23</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">MAIN</subfield></datafield><datafield tag="245" ind1="0" ind2="0"><subfield code="a">New trends in sample preparation techniques for food analysis /</subfield><subfield code="c">Oscar Núñez and Paolo Lucci, editors.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York :</subfield><subfield code="b">Nova Publishers,</subfield><subfield code="c">[2016]</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="347" ind1=" " ind2=" "><subfield code="a">data file</subfield><subfield code="2">rda</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Analytical chemistry and microchemistry</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="588" ind1=" " ind2=" "><subfield code="a">Description based on print version record and CIP data provided by publisher; resource not viewed.</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; CONTENTS ; PREFACE ; Chapter 1 NOVEL SORBENT MATERIALS FOR OFF-LINE AND ON-LINE SOLID-PHASE EXTRACTION APPLIED TO FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. OFF-LINE AND ON-LINE SPE APPROACHES ; 3. APPLICATION OF THE SPE PHASE IN FOOD ANALYSIS ; 3.1. Molecular Recognition Sorbents ; 3.1.1. Immunosorbents ; 3.1.2. Aptamers; 3.2. Graphene ; 3.3. Nanostructured Materials ; 3.3.1. Electrospun Polymer Nanofibers ; 3.3.2. Carbon Nanotubes</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">3.4. Mixed Mode Polymeric Sorbents CONCLUSION ; REFERENCES ; Chapter 2 APPLICATION OF MOLECULARLY IMPRINTED POLYMERS TO SOLID-PHASE EXTRACTION IN FOOD ANALYSIS ; ABSTRACT; 1. INTRODUCTION ; 2. MOLECULAR IMPRINTING APPROACHES ; 3. POLYMERIZATION TECHNIQUES ; 4. APPLICATIONS OF MIPS TO SPE IN FOOD ANALYSIS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 3 TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. FUNDAMENTALS OF TURBULENT FLOW CHROMATOGRAPHY ; 3. SAMPLE PRE-TREATMENT FOR THE ANALYSIS OF ORGANIC CONTAMINANTS IN FOOD</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">3.1. Main Extraction Procedures from Solid Matrices 3.2. General Sample Pre-Treatments ; 4. APPLICATIONS OF TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS; 4.1. Food Adulterants ; 4.2. Mycotoxins in Food ; 4.3. Nutraceuticals ; 4.4. Perfluoroalkyl Substances ; 4.5. Pesticides ; 4.6. Pharmaceutical Residues ; CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES ; Chapter 4 QUECHERS PROCEDURES IN FOOD SAMPLE PREPARATION; ABSTRACT ; 1. INTRODUCTION ; 2. PRINCIPLES OF THE ORIGINAL QUECHERS PROCEDURE ; 3. IMPROVEMENTS ON THE QUECHERS PROCEDURE ; (i) Extraction/Partitioning Step</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">(Ii) d-SPE Clean-Up Step 4. QUECHERS IN THE DETERMINATION OF PESTICIDES ; 5. QUECHERS IN THE DETERMINATION OF MYCOTOXINS ; 6. QUECHERS IN THE DETERMINATION OF PHARMACEUTICALS ; 7. QUECHERS IN THE DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBON (PAH) COMPOUNDS ; 8. QUECHERS IN THE DETERMINATION OF OTHER FAMILIES OF COMPOUNDS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 5 MICROEXTRACTION METHODS IN FOOD SAMPLE PREPARATION ; ABSTRACT ; 1. INTRODUCTION ; 2. SOLID-PHASE MICROEXTRACTION (SPME) ; 2.1. SPME Process ; Fiber Solid-Phase Microextraction ; In-Tube Solid-Phase Microextraction</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">2.3. SPME Optimization Selection of Extraction Mode ; Optimization of Extraction Conditions ; Optimization of Desorption Conditions ; Derivatization; 2.4. Theoretical Aspects of SPME ; Equilibrium Batch Extraction Mode ; Non-Equilibrium Batch Extraction Mode ; 2.5. SPME Applications; 3. STIR BAR SORPTIVE EXTRACTION (SBSE) ; 3.1. SBSE Process; 3.2. SBSE Optimization ; Optimization of Extraction ; Optimization of Desorption ; Derivatization ; 3.3. Theoretical Aspects of SBSE ; 3.4. SBSE Applications ; 4. SINGLE-DROP MICROEXTRACTION (SDME) ; 4.1. SDME Process ; Direct Immersion SDME</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food</subfield><subfield code="x">Analysis.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85050185</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Sample preparation (Chemistry)</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh2005006068</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Aliments</subfield><subfield code="x">Analyse.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Préparation de l'échantillon (Chimie)</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING</subfield><subfield code="x">Food Science.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food</subfield><subfield code="x">Analysis</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Sample preparation (Chemistry)</subfield><subfield code="2">fast</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Núñez Burcio, Oscar,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Lucci, Paolo,</subfield><subfield code="e">editor.</subfield></datafield><datafield tag="758" ind1=" " ind2=" "><subfield code="i">has work:</subfield><subfield code="a">New Trends in Sample Preparation Techniques for Food Analysis (Text)</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PD3FmJxkx7bwJ3yW3C6wR83</subfield><subfield code="4">https://id.oclc.org/worldcat/ontology/hasWork</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="t">New trends in sample preparation techniques for food analysis</subfield><subfield code="d">Hauppauge, New York : Nova Science Publishers, Inc., [2016]</subfield><subfield code="z">9781634850728</subfield><subfield code="w">(DLC) 2016012406</subfield></datafield><datafield tag="856" ind1="1" ind2=" "><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="1" ind2=" "><subfield code="l">CBO01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">YBP Library Services</subfield><subfield code="b">YANK</subfield><subfield code="n">12933051</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBSCOhost</subfield><subfield code="b">EBSC</subfield><subfield code="n">1286255</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">ProQuest Ebook Central</subfield><subfield code="b">EBLB</subfield><subfield code="n">EBL4616127</subfield></datafield><datafield tag="994" ind1=" " ind2=" "><subfield code="a">92</subfield><subfield code="b">GEBAY</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield></record></collection> |
id | ZDB-4-EBA-ocn948670247 |
illustrated | Not Illustrated |
indexdate | 2024-10-25T16:23:09Z |
institution | BVB |
isbn | 9781634850896 1634850890 |
language | English |
lccn | 2016019751 |
oclc_num | 948670247 |
open_access_boolean | |
owner | MAIN |
owner_facet | MAIN |
physical | 1 online resource. |
psigel | ZDB-4-EBA |
publishDate | 2016 |
publishDateSearch | 2016 |
publishDateSort | 2016 |
publisher | Nova Publishers, |
record_format | marc |
series2 | Analytical chemistry and microchemistry |
spelling | New trends in sample preparation techniques for food analysis / Oscar Núñez and Paolo Lucci, editors. New York : Nova Publishers, [2016] 1 online resource. text rdacontent computer rdamedia online resource rdacarrier data file rda Analytical chemistry and microchemistry Includes bibliographical references and index. Description based on print version record and CIP data provided by publisher; resource not viewed. NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; CONTENTS ; PREFACE ; Chapter 1 NOVEL SORBENT MATERIALS FOR OFF-LINE AND ON-LINE SOLID-PHASE EXTRACTION APPLIED TO FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. OFF-LINE AND ON-LINE SPE APPROACHES ; 3. APPLICATION OF THE SPE PHASE IN FOOD ANALYSIS ; 3.1. Molecular Recognition Sorbents ; 3.1.1. Immunosorbents ; 3.1.2. Aptamers; 3.2. Graphene ; 3.3. Nanostructured Materials ; 3.3.1. Electrospun Polymer Nanofibers ; 3.3.2. Carbon Nanotubes 3.4. Mixed Mode Polymeric Sorbents CONCLUSION ; REFERENCES ; Chapter 2 APPLICATION OF MOLECULARLY IMPRINTED POLYMERS TO SOLID-PHASE EXTRACTION IN FOOD ANALYSIS ; ABSTRACT; 1. INTRODUCTION ; 2. MOLECULAR IMPRINTING APPROACHES ; 3. POLYMERIZATION TECHNIQUES ; 4. APPLICATIONS OF MIPS TO SPE IN FOOD ANALYSIS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 3 TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. FUNDAMENTALS OF TURBULENT FLOW CHROMATOGRAPHY ; 3. SAMPLE PRE-TREATMENT FOR THE ANALYSIS OF ORGANIC CONTAMINANTS IN FOOD 3.1. Main Extraction Procedures from Solid Matrices 3.2. General Sample Pre-Treatments ; 4. APPLICATIONS OF TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS; 4.1. Food Adulterants ; 4.2. Mycotoxins in Food ; 4.3. Nutraceuticals ; 4.4. Perfluoroalkyl Substances ; 4.5. Pesticides ; 4.6. Pharmaceutical Residues ; CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES ; Chapter 4 QUECHERS PROCEDURES IN FOOD SAMPLE PREPARATION; ABSTRACT ; 1. INTRODUCTION ; 2. PRINCIPLES OF THE ORIGINAL QUECHERS PROCEDURE ; 3. IMPROVEMENTS ON THE QUECHERS PROCEDURE ; (i) Extraction/Partitioning Step (Ii) d-SPE Clean-Up Step 4. QUECHERS IN THE DETERMINATION OF PESTICIDES ; 5. QUECHERS IN THE DETERMINATION OF MYCOTOXINS ; 6. QUECHERS IN THE DETERMINATION OF PHARMACEUTICALS ; 7. QUECHERS IN THE DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBON (PAH) COMPOUNDS ; 8. QUECHERS IN THE DETERMINATION OF OTHER FAMILIES OF COMPOUNDS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 5 MICROEXTRACTION METHODS IN FOOD SAMPLE PREPARATION ; ABSTRACT ; 1. INTRODUCTION ; 2. SOLID-PHASE MICROEXTRACTION (SPME) ; 2.1. SPME Process ; Fiber Solid-Phase Microextraction ; In-Tube Solid-Phase Microextraction 2.3. SPME Optimization Selection of Extraction Mode ; Optimization of Extraction Conditions ; Optimization of Desorption Conditions ; Derivatization; 2.4. Theoretical Aspects of SPME ; Equilibrium Batch Extraction Mode ; Non-Equilibrium Batch Extraction Mode ; 2.5. SPME Applications; 3. STIR BAR SORPTIVE EXTRACTION (SBSE) ; 3.1. SBSE Process; 3.2. SBSE Optimization ; Optimization of Extraction ; Optimization of Desorption ; Derivatization ; 3.3. Theoretical Aspects of SBSE ; 3.4. SBSE Applications ; 4. SINGLE-DROP MICROEXTRACTION (SDME) ; 4.1. SDME Process ; Direct Immersion SDME Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Sample preparation (Chemistry) http://id.loc.gov/authorities/subjects/sh2005006068 Aliments Analyse. Préparation de l'échantillon (Chimie) TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Analysis fast Sample preparation (Chemistry) fast Núñez Burcio, Oscar, editor. Lucci, Paolo, editor. has work: New Trends in Sample Preparation Techniques for Food Analysis (Text) https://id.oclc.org/worldcat/entity/E39PD3FmJxkx7bwJ3yW3C6wR83 https://id.oclc.org/worldcat/ontology/hasWork Print version: New trends in sample preparation techniques for food analysis Hauppauge, New York : Nova Science Publishers, Inc., [2016] 9781634850728 (DLC) 2016012406 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255 Volltext CBO01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255 Volltext |
spellingShingle | New trends in sample preparation techniques for food analysis / NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS ; CONTENTS ; PREFACE ; Chapter 1 NOVEL SORBENT MATERIALS FOR OFF-LINE AND ON-LINE SOLID-PHASE EXTRACTION APPLIED TO FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. OFF-LINE AND ON-LINE SPE APPROACHES ; 3. APPLICATION OF THE SPE PHASE IN FOOD ANALYSIS ; 3.1. Molecular Recognition Sorbents ; 3.1.1. Immunosorbents ; 3.1.2. Aptamers; 3.2. Graphene ; 3.3. Nanostructured Materials ; 3.3.1. Electrospun Polymer Nanofibers ; 3.3.2. Carbon Nanotubes 3.4. Mixed Mode Polymeric Sorbents CONCLUSION ; REFERENCES ; Chapter 2 APPLICATION OF MOLECULARLY IMPRINTED POLYMERS TO SOLID-PHASE EXTRACTION IN FOOD ANALYSIS ; ABSTRACT; 1. INTRODUCTION ; 2. MOLECULAR IMPRINTING APPROACHES ; 3. POLYMERIZATION TECHNIQUES ; 4. APPLICATIONS OF MIPS TO SPE IN FOOD ANALYSIS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 3 TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS ; ABSTRACT ; 1. INTRODUCTION ; 2. FUNDAMENTALS OF TURBULENT FLOW CHROMATOGRAPHY ; 3. SAMPLE PRE-TREATMENT FOR THE ANALYSIS OF ORGANIC CONTAMINANTS IN FOOD 3.1. Main Extraction Procedures from Solid Matrices 3.2. General Sample Pre-Treatments ; 4. APPLICATIONS OF TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS; 4.1. Food Adulterants ; 4.2. Mycotoxins in Food ; 4.3. Nutraceuticals ; 4.4. Perfluoroalkyl Substances ; 4.5. Pesticides ; 4.6. Pharmaceutical Residues ; CONCLUSION ; ACKNOWLEDGEMENTS ; REFERENCES ; Chapter 4 QUECHERS PROCEDURES IN FOOD SAMPLE PREPARATION; ABSTRACT ; 1. INTRODUCTION ; 2. PRINCIPLES OF THE ORIGINAL QUECHERS PROCEDURE ; 3. IMPROVEMENTS ON THE QUECHERS PROCEDURE ; (i) Extraction/Partitioning Step (Ii) d-SPE Clean-Up Step 4. QUECHERS IN THE DETERMINATION OF PESTICIDES ; 5. QUECHERS IN THE DETERMINATION OF MYCOTOXINS ; 6. QUECHERS IN THE DETERMINATION OF PHARMACEUTICALS ; 7. QUECHERS IN THE DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBON (PAH) COMPOUNDS ; 8. QUECHERS IN THE DETERMINATION OF OTHER FAMILIES OF COMPOUNDS ; CONCLUSION ; ACKNOWLEDGMENTS ; REFERENCES ; Chapter 5 MICROEXTRACTION METHODS IN FOOD SAMPLE PREPARATION ; ABSTRACT ; 1. INTRODUCTION ; 2. SOLID-PHASE MICROEXTRACTION (SPME) ; 2.1. SPME Process ; Fiber Solid-Phase Microextraction ; In-Tube Solid-Phase Microextraction 2.3. SPME Optimization Selection of Extraction Mode ; Optimization of Extraction Conditions ; Optimization of Desorption Conditions ; Derivatization; 2.4. Theoretical Aspects of SPME ; Equilibrium Batch Extraction Mode ; Non-Equilibrium Batch Extraction Mode ; 2.5. SPME Applications; 3. STIR BAR SORPTIVE EXTRACTION (SBSE) ; 3.1. SBSE Process; 3.2. SBSE Optimization ; Optimization of Extraction ; Optimization of Desorption ; Derivatization ; 3.3. Theoretical Aspects of SBSE ; 3.4. SBSE Applications ; 4. SINGLE-DROP MICROEXTRACTION (SDME) ; 4.1. SDME Process ; Direct Immersion SDME Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Sample preparation (Chemistry) http://id.loc.gov/authorities/subjects/sh2005006068 Aliments Analyse. Préparation de l'échantillon (Chimie) TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Analysis fast Sample preparation (Chemistry) fast |
subject_GND | http://id.loc.gov/authorities/subjects/sh85050185 http://id.loc.gov/authorities/subjects/sh2005006068 |
title | New trends in sample preparation techniques for food analysis / |
title_auth | New trends in sample preparation techniques for food analysis / |
title_exact_search | New trends in sample preparation techniques for food analysis / |
title_full | New trends in sample preparation techniques for food analysis / Oscar Núñez and Paolo Lucci, editors. |
title_fullStr | New trends in sample preparation techniques for food analysis / Oscar Núñez and Paolo Lucci, editors. |
title_full_unstemmed | New trends in sample preparation techniques for food analysis / Oscar Núñez and Paolo Lucci, editors. |
title_short | New trends in sample preparation techniques for food analysis / |
title_sort | new trends in sample preparation techniques for food analysis |
topic | Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Sample preparation (Chemistry) http://id.loc.gov/authorities/subjects/sh2005006068 Aliments Analyse. Préparation de l'échantillon (Chimie) TECHNOLOGY & ENGINEERING Food Science. bisacsh Food Analysis fast Sample preparation (Chemistry) fast |
topic_facet | Food Analysis. Sample preparation (Chemistry) Aliments Analyse. Préparation de l'échantillon (Chimie) TECHNOLOGY & ENGINEERING Food Science. Food Analysis |
url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255 |
work_keys_str_mv | AT nunezburciooscar newtrendsinsamplepreparationtechniquesforfoodanalysis AT luccipaolo newtrendsinsamplepreparationtechniquesforfoodanalysis |