New trends in sample preparation techniques for food analysis /:
Saved in:
| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York :
Nova Publishers,
[2016]
|
| Series: | Analytical chemistry and microchemistry
|
| Subjects: | |
| Online Access: | DE-862 DE-863 |
| Physical Description: | 1 online resource. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781634850896 1634850890 |
Staff View
MARC
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| 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. | ||
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| 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 | ||
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| author_facet | Núñez Burcio, Oscar Lucci, Paolo |
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| 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 |
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| illustrated | Not Illustrated |
| indexdate | 2025-04-11T08:43:08Z |
| institution | BVB |
| isbn | 9781634850896 1634850890 |
| language | English |
| lccn | 2016019751 |
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| 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 |
| 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 |
| work_keys_str_mv | AT nunezburciooscar newtrendsinsamplepreparationtechniquesforfoodanalysis AT luccipaolo newtrendsinsamplepreparationtechniquesforfoodanalysis |