Spectral Properties of Lipios

Chemistry and Technology of Oils and Fats
1. Auflage 1999
ISBN: 978-1-85075-926-3
Verlag: Wiley

Buch, Englisch, 416 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 757 g

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.

Autoren/Hrsg.

Hamilton, Richard J.

Cast, John

Inhaltsverzeichnis

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.

Über Autor(innen)

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.