Extraction of organic analytes from foods a manual of methods

This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources. It offers ideas on how to facilitate progress towards the total automation of the assay, as well as proposing assays for unknowns by comparison with known...

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Bibliographic Details
Main Author Self, Ron
Format eBook Book
LanguageEnglish
Published Cambridge, UK Royal Society of Chemistry 2005
NBN International
Royal Society of Chemistry (RSC)
Royal Society of Chemistry, The
Edition1
SeriesRSC food analysis monographs
Subjects
Analysis
Analytic
Chemistry
Composition
Food
Food - Analysis
Food Science
Manufacture & Processing
Organic compounds
Science
TECHNOLOGY & ENGINEERING
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Summary:This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources. It offers ideas on how to facilitate progress towards the total automation of the assay, as well as proposing assays for unknowns by comparison with known methods. Beginning with an introduction to extraction methodology, the book progresses through: Sample preparation, extraction techniques (partition, solvation, distillation, adsorption and diffusion), and applications. Subject indices for the applications are organized by commodity, method, chemical class and analyte, and provide useful examples of references from the literature to illustrate historical development of the techniques. Examples of methods that have been compared, combined or used in collaborative trials, have been correlated and used to form the beginnings of a database that can be expanded and updated to provide a laboratory reference source.
Bibliography:0854045929
ISBN:9780854045921
0854045929
184755248X
9781847552488