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Spectral Properties of Lipids

  • ID: 2179272
  • Book
  • 416 Pages
  • John Wiley and Sons Ltd
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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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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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Richard J. Hamilton
John Cast
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