ENGLISH

Food contact materials analysis: mass spectrometry techniques

By Michele , Suman

Book information

Publisher
Royal Society of Chemistry
Year
2019
ISBN
9781788012973, 9781788011242, 9781788017190, 1788011244, 1788012976, 1788017196
Language
english
Format
PDF
Filesize
10 MB (11009950 bytes)
Series
Food chemistry function and analysis no. 10
Pages
274 pages\285
Time added
2020-10-11 07:47:51
Food--Analysis;Food--Packaging;Food--Safety measur

Description

This book outlines how ingredients and their interrelationship with processing and packaging have developed with the exploitation of mass spectrometry and gives practical protocols to stake holders showing the flexibility of this technique.;Intro; Halftitle; Series editor; Title; Copyright; Contents; Chapter 1 Risk Assessment of Plastic-based Food Contact Materials: Focus on Polyolefins 1; 1.1 Introduction; 1.2 Evaluation of Analytical Approaches; 1.3 GPC: First Approach; 1.4 GC-MS and HPLC-MS Approaches; 1.5 Samples; 1.6 Characterization: SHS; 1.7 Characterization: TDS (Thermal Desorption System); 1.8 Characterization: Solvent Extraction; 1.8.1 NIASs (Other than Hydrocarbons) and IASs with SMLs; 1.8.2 POHs and MOHs; 1.9 Conclusion; Acknowledgements; References

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