Recent Developments in High-Performance Liquid Chromatography; Chiara Fanali, Paola Dugo, Luigi Mondello, Giovanni D’Orazio, and Salvatore Fanali
Amino Acids; M-Concepción Aristoy and Fidel Toldrá
Peptides; Blanca Hernández-Ledesma, Daniel Martínez-Maqueda, Beatriz Miralles, Lourdes Amigo, and José Ángel Gómez-Ruiz
HPLC of Food Proteins; C. Esteve, M. L. Marina, and M. C. García
Neutral Lipids; Domenico Marini and Federico Marini
Phospholipids; Harrabi Saoussem
HPLC Determination of Carbohydrates in Foods; Miguel Peris-Tortajada
HPLC Analysis of Alcohols in Foods and Beverages; María Jesús Lerma García and Ernesto Fco. Simó Alfonso
Fat-Soluble Vitamins; Leo M. L. Nollet
Water-Soluble Vitamins; L. F. Russell
Organic Acids; Mónica González and Venerando González
Mycotoxins; Carlo Brera, Barbara De Santis, Francesca Debegnach, Emanuela Gregori, and Elena Pannunzi
Sweeteners; Maroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis
Colorants; Alexandros G. Asimakopoulos, Maroula G. Kokotou, and Nikolaos S. Thomaidis
Preservatives; Constantinos K. Zacharis and Paraskevas D. Tzanavaras
Synthetic Phenolic Antioxidants; Aida Serra, Alba Macia, and Mario Estévez
Antimicrobial Residues; Susanne Rath and Ricardo Mathias Orlando
Determination of Carbamate and Urea Pesticides in Foods; Evaristo Ballesteros Tribaldo and Beatriz Jurado Sánchez
Organochlorine and Organophosphates by HPLC; Vicente Andreu, Cristina Blasco, and Yolanda Picó
Herbicides and Fungicides; Juan F. García-Reyes, Bienvenida Gilbert-López, Natividad Ramos-Martos, and Antonio Molina-Díaz
Phenolic Compounds; Dietmar R. Kammerer, Maike Kramer, and Reinhold Carle
Anthocyanins and Betalains; Nadia Mulinacci and Marzia Innocenti
Organic Bases; Micaela Benzi, Marco Bobba, Marco Demartini, Valentina Gianotti, Fabio Gosetti, Emilio Marengo, Eleonora Mazzucco, Elisa Robotti, and Davide Zampieri
HPLC of Nitrosamines in Food and Other Matrices; Sheetal Mital
Residues of Growth Promoters; Christof Van Poucke, Christ’l Detavernier, and Carlos Van Peteghem
Determination of Anions and Cations in Food and Beverages by HPLC; Neil D. Danielson, Jeffrey H. Sherman, and Shau Grossman
EDCs; Guang-Guo Ying and Shan Liu
Polycyclic Aromatic Hydrocarbons; Silvia Amelia Verdiani Tfouni and Mônica Cristiane Rojo Camargo
Dioxins and PCBs (POPs); Perugini Monia
Index
Biography
Leo M.L. Nollet, Fidel Toldra
“...should be included in all laboratory libraries where food analysis is carried out either on a routine quality control basis or for method and product development. . ..an essential source."
—Bioseparation
". . .excellent coverage [of] HPLC analysis of foods and is recommended for beginning and experienced food analysts. . ..gives comprehensive coverage to nearly all categories of food components that have been analyzed by HPLC, including peptides, carbohydrates, vitamins, and food additives. . ..authors are from a variety of affiliations and international locations. . . providing diversity in perspective and coverage. . . .[a] complete treatment of HPLC as it applies to foods. It is a valuable reference book, not just for chromatography, but for food analysis and food chemistry in general."
—Food Technology
"...uniformly well-written and the overall editing is excellent....focused and comprehensive. The book has a 'cookbook' flavor and should interest food scientists or engineers working in quality control or in research and development. Methods are clearly explained, a detail which should appeal to both beginning and experienced analytical chemists....a very useful addition to the library of any scientist involved in the analysis of food or food products or as a reference text for advanced undergraduate or graduate students in the fields of food chemistry, biochemistry or processing."
—Inform, 2000
“...should be included in all laboratory libraries where food analysis is carried out either on a routine quality control basis or for method and product development. . ..an essential source."
—Bioseparation
“...should be included in all laboratory libraries where food analysis is carried out either on a routine quality control basis or for method and product development. . ..an essential source."
—Bioseparation
