Modern Techniques for Food Authentication 2nd ed. H 805 p. 18
目次
1. Introduction to Food Authentication 2. Spectroscopic Technique: Mid Infrared (MIR) and Fourier Transform Mid Infrared (FT-MIR) Spectroscopies 3. Spectroscopic Technique: Near Infrared (NIR) Spectroscopy 4. Spectroscopic Technique: Fourier Transform Near Infrared (FT-NIR) Spectroscopy 5. Spectroscopic Technique: Raman Spectroscopy 6. Spectroscopic Technique: Fourier Transform Raman (FT-Raman) Spectroscopy 7. Spectroscopic Technique: Fluorescent and Ultraviolet Visible (UV-Vis) Spectroscopy 8. Imaging Spectroscopic Technique: Hyperspectral Imaging 9. Imaging Spectroscopic Technique: Raman Chemical Imaging 10. Isotopic-Spectroscopic Technique: Site-Specific Nuclear Isotopic Fractionation studied by Nuclear Magnetic Resonance (SNIF-NMR) 11. Isotopic-Spectroscopic Technique: Stable Isotopic Ratio Mass Spectrometry (IRMS) 12. Chromatographic Technique: Gas Chromatography (GC) 13. Chromatographic Technique: High Performance Liquid Chromatography (HPLC) 14. DNA-Based Technique: Polymerase Chain Reaction (PCR) 15. Enzymic Technique: Enzyme-Linked Immunosorbent Assay (ELISA) 16. Electrophoretic Technique: Capillary Zone Electrophoresis 17. Chemometric Methods in Food Authentication 18. Trends in Food Authentication
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