Hamilton, Cast

Spectral Properties of Lipios

Chemistry and Technology of Oils and Fats

• Gebundenes Buch

Produktbeschreibung

This volume provides an authoritative account of the use of a wide range of spectroscopic methods in the analysis of lipids, with an emphasis on topics that are attracting special current attention. Some essential background theory is included within chapters.

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Produktdetails

• Verlag: Wiley
• Seitenzahl: 416
• Erscheinungstermin: 1. Mai 1999
• Englisch
• Abmessung: 234mm x 156mm x 24mm
• Gewicht: 757g
• ISBN-13: 9781850759263
• ISBN-10: 185075926X
• Artikelnr.: 35659141

Autorenporträt

Richard J. Hamilton, Consultant in Oils and Fats Chemistry, Liverpool / Secretary of the Oils and Fats Group, Society of Chemical Industry, London, UK. John Cast is the editor of Spectral Properties of Lipids, is published by Wiley.

Inhaltsangabe

Introduction.
Atomic spectroscopy for heavy metal determination in edible oils and fats.
Lipid chemiluminescence.
NMR in conjunction with GC-MS and UV methods: a case study in marine
lipids.
Pulse-NMR in the food science laboratory.
Mass spectrometric techniques in the analysis of triacylglycerols.
Gas chromatography - mass spectrometry of lipids.
Infrared spectroscopy of lipids: principles and applications.
Electron spin resonance studies of lipids.
UV / visible light spectroscopy of lipids.
X-ray diffraction of lipids.
Use of colorimetry.
References.
Index.