edited by Richard J. Hamilton and John Cast
Spectral Properties of Lipids offers 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.
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
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