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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.
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
“...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
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