Food Analysis by HPLC / 3rd ed
By: Nollet, Leo M.L
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Contributor(s): Nollet, Leo M.L | Toldra, Fidel.
Material type: 
BookPublisher: USA : CRC Press, 2013Edition: 3rd ed.Description: 1078 p.ISBN: 1439830843 (hardcover); 9781439830840 (hardcover).Subject(s): Food ScienceDDC classification: 664.07 Nollet 30099 3/e 2013 Food.Science Summary: 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
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UVAS Library Food Sci. & Human Nutrition | Veterinary Science | 664.07 Nollet 30099 3/e 2013 Food.Science (Browse shelf) | Available | 30099 |
Browsing UVAS Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Veterinary Science Close shelf browser
| 664.07 Nielsen 19485 3rd 2003 Food.Science Food Analysis / 3rd ed | 664.07 Nielsen 20844 3rd 2003 Food.Science Food Analysis / 3rd ed | 664.07 Nielsen 32317 3rd 2017 Food.Science Food Analysis Laboratory Manual / 3rd ed. | 664.07 Nollet 30099 3/e 2013 Food.Science Food Analysis by HPLC / 3rd ed | 664.07 Pomeranz 14972 3rd 1994 Food.Science Food Analysis: Theory and Practice | 664.07 Rao 20459 1st 2005 Food.Science Engineering Properties of Foods / 3rd ed | 664.07 Schuck 28886 1st 2012 Food.Science Analytical Methods for Food and Dairy Powders |
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
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