Food Analysis by HPLC: 3rd Edition (Hardback) book cover

Food Analysis by HPLC

3rd Edition

Edited by Leo M.L. Nollet, Fidel Toldra

CRC Press

1,078 pages | 190 B/W Illus.

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Hardback: 9781439830840
pub: 2012-11-16
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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

Index

About the Originator

Subject Categories

BISAC Subject Codes/Headings:
SCI013060
SCIENCE / Chemistry / Industrial & Technical
TEC012000
TECHNOLOGY & ENGINEERING / Food Science