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Titre :	Food analysis by HPLC Ajouter au panier
Auteur(s) :	Leo M.L. Nollet, Éditeur scientifique Fidel Toldrá, Éditeur scientifique
Type de document :	Livre
Sujets :	HPLC ; CHROMATOGRAPHIE ; ACIDE AMINE ; PEPTIDE ; LIPIDE ; ALCOOL ; VITAMINE ; ACIDE ORGANIQUE ; MYCOTOXINE ; PESTICIDE ; PIGMENT ; AFLATOXINE ; ASPARTAME ; GLUCIDE ; PRODUIT ALIMENTAIRE ; PROTEINE ; COLORANT ; EDULCORANT ; AGENT DE CONSERVATION ; ANTIOXYGENE ; COMPOSE PHENOLIQUE ; HERBICIDE ; BOISSON ; PESTICIDE CHLORE ; ANTHOCYANE
Résumé :	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, phosphol[...] 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.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2013
Mention d'édition :	3rd ed.
Collection :	Food science and technology
Format :	1 vol. (XVI-1062 p.) / ill., couv. ill. en coul. / 26 cm
Note(s) :	Bibliogr. Index
Table des matières :	Recent Developments in High-Performance Liquid Chromatography Amino Acids Peptides HPLC of Food Proteins Neutral Lipids Phospholipids HPLC Determination of Carbohydrates in Foods HPLC Analysis of Alcohols in Foods and Beverages Fat-Soluble Vitamins Water-Soluble Vitamins Organic Acids Mycotoxins Sweeteners Colorants Preservatives Synthetic Phenolic Antioxidants Antimicrobial Resid[...] Recent Developments in High-Performance Liquid Chromatography Amino Acids Peptides HPLC of Food Proteins Neutral Lipids Phospholipids HPLC Determination of Carbohydrates in Foods HPLC Analysis of Alcohols in Foods and Beverages Fat-Soluble Vitamins Water-Soluble Vitamins Organic Acids Mycotoxins Sweeteners Colorants Preservatives Synthetic Phenolic Antioxidants Antimicrobial Residues Determination of Carbamate and Urea Pesticides in Foods Organochlorine and Organophosphates by HPLC Herbicides and Fungicides Phenolic Compounds Anthocyanins and Betalains Organic Bases HPLC of Nitrosamines in Food and Other Matrices Residues of Growth Promoters Determination of Anions and Cations in Food and Beverages by HPLC EDCs Polycyclic Aromatic Hydrocarbons Dioxins and PCBs (POPs)
Langue(s) :	Anglais
Identifiant :	978-1-4398-3084-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166176

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