By Leo M.L. Nollet, Fidel Toldra
For foodstuff scientists, high-performance liquid chromatography (HPLC) is a strong instrument for product composition checking out and assuring product caliber. because the final version of this quantity used to be released, nice strides were made in HPLC research techniques―with specific cognizance given to miniaturization, automatization, and eco-friendly chemistry. completely up-to-date and revised, Food research through HPLC, 3rd Edition deals useful and instantly acceptable info on all significant subject matters of nutrition elements analyzable via HPLC.
Maintaining the rigorous criteria that made the former variations such a success and lauded via nutrients scientists around the world, this 3rd version examines:
- Recent developments in HPLC
- HPLC separation innovations for amino acids, peptides, proteins, impartial lipids, phospholipids, carbohydrates, alcohols, supplementations, and natural acids
- HPLC research innovations 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 progress promoters, endocrine disrupting chemical substances, polycyclic fragrant hydrocarbons, polychlorinated biphenyls, and dioxins
- HPLC functions for the research of phenolic compounds, anthocyanins, betalains, natural bases, anions, and cations
Presenting particular and useful purposes to nutrients chemistry, the individuals supply distinct and systematic directions on pattern training and separation stipulations. The ebook is a vital reference for these within the fields of chromatography, analytical chemistry, and, particularly, foodstuff chemistry and nutrients technology.
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Extra resources for Food Analysis by HPLC
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