Food Analysis by HPLC  book cover
3rd Edition

Food Analysis by HPLC

ISBN 9781439830840
Published November 16, 2012 by CRC Press
1078 Pages 190 B/W Illustrations

FREE Standard Shipping
USD $375.00

Prices & shipping based on shipping country


Book Description

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.

Table of Contents

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


View More


“...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. . essential source."
". . .excellent coverage [of] HPLC analysis of foods and is recommended for beginning and experienced food analysts. . 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. . essential source."
“...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. . essential source."