Food Analysis by Hplc

Description

This third edition maintains the high quality that made the previous editions so successful and lauded by food scientists worldwide. It offers comprehensive coverage in nearly all categories of food components analyzed by HPLC, including amino acids, peptides, proteins (proteomics), neutral lipids, phospholipids, carbohydrates, and alcohols. It also explores fat- and water-soluble vitamins, organic acids, mycotoxins, sweeteners, colorants, preservatives, antioxidants, antimicrobial residues, and pesticides. The book provides practical information for all those involved in the production, development, or routing analysis of foods and food products. This edition contains new chapters on herbicides and fungicides, EDCs, PAHs, dioxins, and PCBs (POPs).

Features

• Discusses recent developments in HPLC since the publication of the last edition
• Provides recent sample preparation techniques and recent developments in detection (MS), hyphenation, miniaturization, and automation
• Includes new chapters on herbicides and fungicides, endocrine disrupting chemicals, polyaromatic hydrocarbons, dioxins, and PCBs
• Makes extensive use of tables to summarize information
• Uses consistent chapter structures that made earlier editions so popular

Table of Contents

• Recent developments in HPLC
• Amino acids
• Peptides (+ proteomics)
• Proteins (+ proteomics)
• Neutral lipids
• Phospholipids
• Carbohydrates
• Alcohols
• Fat-soluble vitamins
• Water-soluble vitamins
• Organic acids
• Mycotoxins
• Sweeteners & Colorants
• Preservatives & Antioxidants
• Antimicrobial residues
• Pesticides: carbamate & urea
• Pesticides: organochlorine & organophosphate
• Herbicides & Fungicides
• Hop resins
• Phenolic compounds
• Pigments
• Organic bases (including biogenic amines)
• N-nitroso compounds
• Growth promoters residues
• Anions & Cations
• EDCs
• PAHs
• Dioxins & PCB's (POPs)