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Food Analysis by HPLC

By: (Edited by) Fidel Toldra , (Edited by) Leo M.L. Nollet

Manufacture on Demand

Ksh 58,500.00

Format: Hardback or Cased Book

ISBN-10: 1439830843

ISBN-13: 9781439830840

Edition Number: 3

Publisher: Taylor & Francis Inc

Imprint: CRC Press Inc

Country of Manufacture: US

Country of Publication: GB

Publication Date: Nov 16th, 2012

Print length: 1078 Pages

Weight: 1,972 grams

Dimensions (height x width x thickness): 26.00 x 18.70 x 5.30 cms

Product Classification: Food & beverage technology

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  • Description

  • Reviews

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.

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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