New trends in sample preparation techniques for food analysis / (Record no. 53017)
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| fixed length control field | 05566cam a22006258i 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn948670247 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20200827115123.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr ||||||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160502s2016 nyu ob 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2016019751 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Description conventions | rda |
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| Transcribing agency | DLC |
| Modifying agency | OCLCO |
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| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781634850896 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1634850890 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9781634850728 |
| Qualifying information | (hardcover) |
| 029 1# - OTHER SYSTEM CONTROL NUMBER (OCLC) | |
| OCLC library identifier | AU@ |
| System control number | 000057385565 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)948670247 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | pcc |
| 050 10 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TX541 |
| 072 #7 - SUBJECT CATEGORY CODE | |
| Subject category code | TEC |
| Subject category code subdivision | 012000 |
| Source | bisacsh |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664/.07 |
| Edition number | 23 |
| 049 ## - LOCAL HOLDINGS (OCLC) | |
| Holding library | MAIN |
| 245 00 - TITLE STATEMENT | |
| Title | New trends in sample preparation techniques for food analysis / |
| Statement of responsibility, etc. | editors, Oscar N�u�nez and Paolo Lucci (Department of Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Barcelona, Spain, and others). |
| 263 ## - PROJECTED PUBLICATION DATE | |
| Projected publication date | 1606 |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Hauppauge, New York : |
| Name of producer, publisher, distributor, manufacturer | Nova Science Publishers, Inc., |
| Date of production, publication, distribution, manufacture, or copyright notice | [2016] |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS | |
| File type | data file |
| Source | rda |
| 490 0# - SERIES STATEMENT | |
| Series statement | Analytical chemistry and microchemistry |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes bibliographical references and index. |
| 588 0# - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Print version record and CIP data provided by publisher; resource not viewed. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | (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# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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 |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | eBooks on EBSCOhost |
| Provenance (VM) [OBSOLETE] | EBSCO eBook Subscription Academic Collection - Worldwide |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Analysis. |
| Authority record control number or standard number | http://id.loc.gov/authorities/subjects/sh85050185 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sample preparation (Chemistry) |
| Authority record control number or standard number | http://id.loc.gov/authorities/subjects/sh2005006068 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Food Science. |
| Source of heading or term | bisacsh |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Analysis. |
| Source of heading or term | fast |
| Authority record control number or standard number | (OCoLC)fst00930460 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Sample preparation (Chemistry) |
| Source of heading or term | fast |
| Authority record control number or standard number | (OCoLC)fst01738458 |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | N�u�nez Burcio, Oscar, |
| Relator term | editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Lucci, Paolo, |
| Relator term | editor. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Title | New trends in sample preparation techniques for food analysis. |
| Place, publisher, and date of publication | Hauppauge, New York : Nova Science Publishers, Inc., [2016] |
| International Standard Book Number | 9781634850728 |
| Record control number | (DLC) 2016012406 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://libproxy.firstcity.edu.my:8443/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255">https://libproxy.firstcity.edu.my:8443/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255</a> |
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