By Leo M.L. Nollet, Fidel Toldra
For foodstuff scientists, high-performance liquid chromatography (HPLC) is a robust instrument for product composition checking out and assuring product caliber. because the final version of this quantity was once released, nice strides were made in HPLC research techniques—with specific consciousness given to miniaturization, automatization, and eco-friendly chemistry. completely up-to-date and revised, Food research by means of HPLC, 3rd Edition bargains sensible and instantly appropriate details on all significant subject matters of nutrients elements analyzable through HPLC.
Maintaining the rigorous criteria that made the former variants such a success and lauded by way of nutrients scientists all over the world, this 3rd variation examines:
- Recent traits in HPLC
- HPLC separation options for amino acids, peptides, proteins, impartial lipids, phospholipids, carbohydrates, alcohols, supplementations, and natural acids
- HPLC research ideas 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 development promoters, endocrine disrupting chemical compounds, polycyclic fragrant hydrocarbons, polychlorinated biphenyls, and dioxins
- HPLC functions for the research of phenolic compounds, anthocyanins, betalains, natural bases, anions, and cations
Presenting particular and useful functions to nutrition chemistry, the members offer distinctive and systematic directions on pattern practise and separation stipulations. The publication is a vital reference for these within the fields of chromatography, analytical chemistry, and, in particular, nutrients chemistry and nutrients technology.
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