Food Analysis by HPLC, Third Edition

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Features

    • Discusses recent developments in HPLC since the publication of the last edition
    • Provides recent sample preparation techniques and 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
    • Includes description of methods from start (sample preparation) to end (detection)

    Summary

    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

    Author Bio(s)