Description

Book Synopsis
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.

Trade Review
"Fills [an] information gap, as it now combines all aspects of lipid structural analysis by various techniques in one single volume" - Lipid Technology Newsletter

Table of Contents

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.

Spectral Properties of Lipids

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    A Hardback by Richard J. Hamilton, John Cast

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      Book details

      Publisher John Wiley and Sons Ltd
      Published 1 May 1999
      ISBN-13 9781850759263
      978-1850759263
      ISBN-10 185075926X
      Also in:
      Analytical chemistry Biochemistry Polymer chemistry

      Description

      Book Synopsis
      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.

      Trade Review
      "Fills [an] information gap, as it now combines all aspects of lipid structural analysis by various techniques in one single volume" - Lipid Technology Newsletter

      Table of Contents

      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.

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