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Spectral Properties of Lipids

Edited by Richard J Hamilton, John Cast

Published May 20th 1999 by Blackwell – 424 pages

Series: Sheffield Chemistry and Technology of Oils and Fats

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Description

Spectral Properties of Lipids and Lipid Synthesis and Manufacture offer essential professional- and reference-level information about lipids for those in the food science and food quality assurance/authentication fields, as well as analytical chemists; nutritionists; cosmetics scientists; and ingredients suppliers. Both texts:

  • present multinational perspectives of European and American academicians and industry practitioners

  • provide state-of-the-art research and technological information for practical application

    o include essential, up-to-date reference information

    • Contents

    Introduction, J. Cast and R.J. Hamilton

    Atomic Spectroscopy of Lipids, B. Rossell, V. Shiers, and G. Hammond

    Fluorescence/Chemiluminescence of Lipids, A. Weekly

    High Resolution Nuclear Magnetic Resonance Spectroscopy of Lipids, R.S. Jacobs

    Low Resolution Nuclear Magnetic Resonance Spectroscopy of Lipids, E. Deffense

    Mass Spectrometry of Lipids, P. Laakso and P. Manninen

    Gas Chromatography - Mass Spectrometry of Lipids,

    J. A. G. Roach, M. P. Yurawecz, M. M. Mossoba, and K. Eulitz

    Infra Red Spectroscopy of Lipids - Theory, Author to be finalized

    Infra Red Spectroscopy of Lipids - Applications, P. Kochhar

    Electron Spin Resonance of Lipids, C.J. Rhodes

    Ultra Violet Spectroscopy of Lipids, R.J. Hamilton and J. Cast

    X-Ray Crystallography of Lipids, Author to be finalized

    Colorimetry, A. Belbin

    References

    Index

    Name: Spectral Properties of Lipids (Hardback) – Blackwell 
    Description: Edited by Richard J Hamilton, John Cast. Spectral Properties of Lipids and Lipid Synthesis and Manufacture offer essential professional- and reference-level information about lipids for those in the food science and food quality assurance/authentication fields, as well as analytical chemists;...
    Categories: Food Chemistry, Lipids, Analytical Chemistry