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001 ocn948670247
003 OCoLC
005 20200827115123.0
006 m o d
007 cr |||||||||||
008 160502s2016 nyu ob 001 0 eng
010 _a 2016019751
040 _aDLC
_beng
_erda
_epn
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020 _a9781634850896
_q(electronic bk.)
020 _a1634850890
_q(electronic bk.)
020 _z9781634850728
_q(hardcover)
029 1 _aAU@
_b000057385565
035 _a(OCoLC)948670247
042 _apcc
050 1 0 _aTX541
072 7 _aTEC
_x012000
_2bisacsh
082 0 0 _a664/.07
_223
049 _aMAIN
245 0 0 _aNew trends in sample preparation techniques for food analysis /
_ceditors, Oscar N�u�nez and Paolo Lucci (Department of Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Barcelona, Spain, and others).
263 _a1606
264 1 _aHauppauge, New York :
_bNova Science Publishers, Inc.,
_c[2016]
300 _a1 online resource
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _adata file
_2rda
490 0 _aAnalytical chemistry and microchemistry
504 _aIncludes bibliographical references and index.
588 0 _aPrint version record and CIP data provided by publisher; resource not viewed.
505 0 _aNEW 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 _a3.4. 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 _a3.1. 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 _a2.3. 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 _aeBooks on EBSCOhost
_bEBSCO eBook Subscription Academic Collection - Worldwide
650 0 _aFood
_xAnalysis.
_0http://id.loc.gov/authorities/subjects/sh85050185
650 0 _aSample preparation (Chemistry)
_0http://id.loc.gov/authorities/subjects/sh2005006068
650 7 _aTECHNOLOGY & ENGINEERING
_xFood Science.
_2bisacsh
650 7 _aFood
_xAnalysis.
_2fast
_0(OCoLC)fst00930460
650 7 _aSample preparation (Chemistry)
_2fast
_0(OCoLC)fst01738458
655 4 _aElectronic books.
700 1 _aN�u�nez Burcio, Oscar,
_eeditor.
700 1 _aLucci, Paolo,
_eeditor.
776 0 8 _iPrint version:
_tNew trends in sample preparation techniques for food analysis.
_dHauppauge, New York : Nova Science Publishers, Inc., [2016]
_z9781634850728
_w(DLC) 2016012406
856 4 0 _uhttps://libproxy.firstcity.edu.my:8443/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1286255
938 _aProQuest Ebook Central
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938 _aEBSCOhost
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938 _aYBP Library Services
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