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Food analysis by HPLC
Title statement Food analysis by HPLC / editors, Leo M.L. Nollet, Fidel Toldrá Edition statement Third edition Publication Boca Raton, FL : CRC Press, 2013 Phys.des. 1 online zdroj ISBN 9781439830857 (online ; pdf) 1439830851 Internal Bibliographies/Indexes Note Obsahuje bibliografické odkazy a rejstřík Contents 1. Recent developments in high-performance liquid chromatography / Chiara Fanali [and others] -- 2. Amino acids / M-Concepción Aristoy and Fidel Toldrá -- 3. Peptides / Blanca Hernández-Ledesma [and others] -- 4. HPLC of food proteins / Clara Esteve, María Luisa Marina, and María Concepción García -- 5. Neutral lipids / Domenico Marini and Federico Marini -- 6. Phospholipids / Harrabi Saoussem -- 7. HPLC determination of carbohydrates in foods / Miguel Peris-Tortajada -- 8. HPLC analysis of alcohols in foods and beverages / María Jesús Lerma García and Ernesto Fco. Simó Alfonso -- 9. Fat-soluble vitamins / Leo M.L. Nollet -- 10. Water-soluble vitamins / L. Faye Russell -- 11. Organic acids / Mónica González and Venerando González -- 12. Mycotoxins / Carlo Brera [and others] -- 13. Sweeteners / Maroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis -- 14. Colorants / Alexandros G. Asimakopoulos, Maroula G. Kokotou, and Nikolaos S. Thomaidis -- 15. Preservatives / Constantinos K. Zacharis and Paraskevas D. Tzanavaras -- 16. Synthetic phenolic antioxidants / Aida Serra, Alba Macia, and Mario Estévez -- 17. Antimicrobial residues / Susanne Rath and Ricardo Mathias Orlando -- 18. Determination of carbamate and urea pesticides in foods / Evaristo Ballesteros Tribaldo and Beatriz Jurado Sánchez -- 19. Organochlorine and organophosphates by HPLC / Vicente Andreu, Cristina Blasco, and Yolanda Picó -- 20. Herbicides and fungicides / Juan F. García-Reyes [and others] -- 21. Phenolic compounds / Dietmar R. Kammerer, Maike Kramer, and Reinhold Carle -- 22. Anthocyanins and betalains / Nadia Mulinacci and Marzia Innocenti -- 23. Organic bases / Micaela Benzi [and others] -- 24. HPLC of nitrosamines in food and other matrices / Sheetal Mital -- 25. Residues of growth promoters / Christof Van Poucke, Christ'l Detavernier, and Carlos Van Peteghem -- 26. Determination of anions and cations in food and beverages by HPLC / Neil D. Danielson, Jeffrey H. Sherman, and Shau Grossman -- 27. EDCs / Guang-Guo Ying and Shan Liu -- 28. Polycyclic aromatic hydrocarbons / Silvia Amelia Verdiani Tfouni and Mônica Cristiane Rojo Camargo -- 29. Dioxins and PCBs (POPs) / Perugini Monia. Notes to Availability Přístup pouze pro oprávněné uživatele Note Způsob přístupu: World Wide Web Defekty eBooks on EBSCOhost Another responsib. Nollet, Leo M. L., 1948- (editor) Toldrá, Fidel (editor) Subj. Headings vysokoúčinná kapalinová chromatografie high performance liquid chromatography * analýza potravin food analysis Form, Genre elektronické knihy electronic books Conspect 543 - Analytická chemie UDC 543.544.5.068.7 , 543.6:663/664 , (0.034.2:08) Country Florika Language angličtina Document kind Electronic sources URL http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=511713 
book
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.
1. Recent developments in high-performance liquid chromatography / Chiara Fanali [and others] -- 2. Amino acids / M-Concepción Aristoy and Fidel Toldrá -- 3. Peptides / Blanca Hernández-Ledesma [and others] -- 4. HPLC of food proteins / Clara Esteve, María Luisa Marina, and María Concepción García -- 5. Neutral lipids / Domenico Marini and Federico Marini -- 6. Phospholipids / Harrabi Saoussem -- 7. HPLC determination of carbohydrates in foods / Miguel Peris-Tortajada -- 8. HPLC analysis of alcohols in foods and beverages / María Jesús Lerma García and Ernesto Fco. Simó Alfonso -- 9. Fat-soluble vitamins / Leo M.L. Nollet -- 10. Water-soluble vitamins / L. Faye Russell -- 11. Organic acids / Mónica González and Venerando González -- 12. Mycotoxins / Carlo Brera [and others] -- 13. Sweeteners / Maroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis -- 14. Colorants / Alexandros G. Asimakopoulos, Maroula G. Kokotou, and Nikolaos S. Thomaidis -- 15. Preservatives / Constantinos K. Zacharis and Paraskevas D. Tzanavaras -- 16. Synthetic phenolic antioxidants / Aida Serra, Alba Macia, and Mario Estévez -- 17. Antimicrobial residues / Susanne Rath and Ricardo Mathias Orlando -- 18. Determination of carbamate and urea pesticides in foods / Evaristo Ballesteros Tribaldo and Beatriz Jurado Sánchez -- 19. Organochlorine and organophosphates by HPLC / Vicente Andreu, Cristina Blasco, and Yolanda Picó -- 20. Herbicides and fungicides / Juan F. García-Reyes [and others] -- 21. Phenolic compounds / Dietmar R. Kammerer, Maike Kramer, and Reinhold Carle -- 22. Anthocyanins and betalains / Nadia Mulinacci and Marzia Innocenti -- 23. Organic bases / Micaela Benzi [and others] -- 24. HPLC of nitrosamines in food and other matrices / Sheetal Mital -- 25. Residues of growth promoters / Christof Van Poucke, Christ'l Detavernier, and Carlos Van Peteghem -- 26. Determination of anions and cations in food and beverages by HPLC / Neil D. Danielson, Jeffrey H. Sherman, and Shau Grossman -- 27. EDCs / Guang-Guo Ying and Shan Liu -- 28. Polycyclic aromatic hydrocarbons / Silvia Amelia Verdiani Tfouni and Mônica Cristiane Rojo Camargo -- 29. Dioxins and PCBs (POPs) / Perugini Monia.
Number of the records: 1