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High-performance liquid chromatography (HPLC) is used increasingly in the analysis of food samples to separate and detect additives and contaminants. This method breaks down complex mixtures into individual compounds, which in turn are identified and quantified by suitable detectors. III. and data handling systems. Because separation and detec-tion occur at or slightly above ambient temperature, this method is ideally suited for compounds of limited thermal stability. The ability to inject large sample amounts (up to 1–2 ml per injection) makes HPLC a very sensitive analysis technique.
For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for .
For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality.
Food analysis by HPLC Elektronische Ressource. Food analysis by HPLC Elektronische Ressource. Download PDF book format. Choose file format of this book to download: pdf chm txt rtf doc. Download this format book. Book's title: Food analysis by HPLC Elektronische Ressource.
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introduction and a survey of modern HPLC in food analysis. Theory andtechnology of HPLC are discussed, as well as specific applications and practical aspects of HPLC infood analysis from recent developments. ly/ebook apetiga
Nollet, Fidel Toldrá. Boca Raton London New York. Chapter 1 is devoted to recent trends in HPLC. The next chapters, Chapters 2 through 11, deal with HPLC separation techniques of food components: amino acids, peptides, proteins, neutral lipids, phospholipids, carbohydrates, alcohols, both fat-soluble and water-soluble vitamins, and organic acids.
For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition .
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ISBN: 1439830843 | 2012 | PDF | 1078 pages | 23 MB
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.