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Food Analysis by HPLC
Langbeschreibung
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, this volume offers practical and immediately applicable information on all major topics of food components analyzable by HPLC. It examines recent trends in HPLC, separation techniques, and HPLC determinations of residues of various substances.
Inhaltsverzeichnis
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.
ISBN-13:
9781439830857
Veröffentl:
2012
Seiten:
1078
Autor:
Leo M. L. Nollet
eBook Typ:
PDF
eBook Format:
EPUB
Kopierschutz:
2 - DRM Adobe
Sprache:
Englisch
399,99 €*
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