Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis. A unique approach is used which fills a gap in the literature by bringing in applications to everyday problems. This timely text presents in-depth descriptions about different electrochemical techniques following their basic principles, instrumentation and main applications. Such techniques offer invaluable features such as inherent miniaturization, high sensitivity and selectivity, low cost, independence of sample turbidity, high compatibility with modern technologies such as microchips and biosensors, and the use of exciting nanomaterials such as nanoparticles, nanotubes and nanowires. Due to the advantages that modern electroanalytical techniques bring to food analysis, and the huge importance and emphasis given today to food quality and safety, this comprehensive work will be an essential read for professionals and researchers working in analytical laboratories and development departments, and a valuable guide for students studying for careers in food science, technology and chemistry.
This title deals with the principles of analytical nanoscience and nanotechnology, the analytical characterisation of nanomaterials, as well as the utilisation of nanomaterials in analytical chemistry.
The book describes a general vision of the miniaturization of the analytical systems, including their principles, designs and applications. Through ten chapters the different aspects characterizing the miniaturized systems are developed. Thus, the two first chapters include the basic concepts behind miniaturization in analytical chemistry, as well as the mechanical and electronic tools needed for designing and fabricating miniaturized analytical systems. Chapters 3 to 6 represent the core of the book, as they take as the basis the analytical process and deal with the miniaturization of sample treatment (including the consequent automation), with sections devoted to the problems associated with sample introduction in micro(nano) systems; miniaturized systems for analyte separation, depending of the forces involved in moving the flow; and detection in micro-size environments. Following on, Chapters 7 and 8 will deal with the miniaturization of the entire process: from sample introduction to the generation of the corresponding analytical results. The last part of the book will deal with two aspects of miniaturized analytical systems directly connected to their usefulness: the design of portable miniaturized systems (interesting for performing field tests) and how to assure the practical reliability of the micro(nano) systems (quality control tests, performance and validation activities, as well as the robustness of the miniaturized depicted systems. The ruggedness of micro(nano) systems are briefly discussed and related to the tools for designing and fabricating described in the first chapters of the book.
Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis. A unique approach is used which fills a gap in the literature by bringing in applications to everyday problems. This timely text presents in-depth descriptions about different electrochemical techniques following their basic principles, instrumentation and main applications. Such techniques offer invaluable features such as inherent miniaturization, high sensitivity and selectivity, low cost, independence of sample turbidity, high compatibility with modern technologies such as microchips and biosensors, and the use of exciting nanomaterials such as nanoparticles, nanotubes and nanowires. Due to the advantages that modern electroanalytical techniques bring to food analysis, and the huge importance and emphasis given today to food quality and safety, this comprehensive work will be an essential read for professionals and researchers working in analytical laboratories and development departments, and a valuable guide for students studying for careers in food science, technology and chemistry.
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