Food Analysis by HPLC

Leo M.L. Nollet, Fidel Toldra (Herausgeber)

Buch | Hardcover

1078 Seiten

2012 | 3rd edition
Crc Press Inc (Verlag)
978-1-4398-3084-0 (ISBN)

Artikel merken

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques—with particular attention given to miniaturization, automatization, and green chemistry. Thoroughly updated and revised, Food Analysis by HPLC, Third Edition offers practical and immediately applicable information on all major topics of food components analyzable by HPLC.

Maintaining the rigorous standards that made the previous editions so successful and lauded by food scientists worldwide, this third edition examines:

Recent trends in HPLC
HPLC separation techniques for amino acids, peptides, proteins, neutral lipids, phospholipids, carbohydrates, alcohols, vitamins, and organic acids
HPLC analysis techniques for sweeteners, colorants, preservatives, and antioxidants
HPLC determinations of residues of mycotoxins, antimicrobials, carbamates, organochlorines, organophosphates, herbicides, fungicides, and nitrosamines
HPLC determinations of residues of growth promoters, endocrine disrupting chemicals, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, and dioxins
HPLC applications for the analysis of phenolic compounds, anthocyanins, betalains, organic bases, anions, and cations

Presenting specific and practical applications to food chemistry, the contributors provide detailed and systematic instructions on sample preparation and separation conditions. The book is an essential reference for those in the fields of chromatography, analytical chemistry, and, especially, food chemistry and food technology.

Leo M.L. Nollet, Fidel Toldra

Recent Developments in High-Performance Liquid Chromatography. Amino Acids. Peptides. HPLC of Food Proteins. Neutral Lipids. Phospholipids. HPLC Determination of Carbohydrates in Foods. HPLC Analysis of Alcohols in Foods and Beverages. Fat-Soluble Vitamins. Water-Soluble Vitamins. Organic Acids. Mycotoxins. Sweeteners. Colorants. Preservatives. Synthetic Phenolic Antioxidants. Antimicrobial Residues. Determination of Carbamate and Urea Pesticides in Foods. Organochlorine and Organophosphates by HPLC. Herbicides and Fungicides. Phenolic Compounds. Anthocyanins and Betalains. Organic Bases. HPLC of Nitrosamines in Food and Other Matrices. Residues of Growth Promoters. Determination of Anions and Cations in Food and Beverages by HPLC. EDCs. Polycyclic Aromatic Hydrocarbons. Dioxins and PCBs (POPs). Index.

Erscheint lt. Verlag	18.1.2013
Zusatzinfo	143 Tables, black and white; 190 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	178 x 254 mm
Gewicht	2160 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4398-3084-3 / 1439830843
ISBN-13	978-1-4398-3084-0 / 9781439830840
Zustand	Neuware