Hplc In Food Analysis
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Hplc In Food Analysis
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Author : R. Macrae
language : en
Publisher:
Release Date : 1982-01-01
Hplc In Food Analysis written by R. Macrae and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982-01-01 with Beverages categories.
Opisane so osnove tekočinske kromatografije in določevanje ogljikovih hidratov, maščob, vitaminov, aditivov, barvil, mikotoksinov, amino kislin in beljakovin v živilih s HPLC.
Food Analysis By Hplc
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2012-11-16
Food Analysis By Hplc written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-16 with Science categories.
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. Tho
Application Of Analytical Chemistry To Foods And Food Technology
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Author : Daniele Naviglio
language : en
Publisher: MDPI
Release Date : 2021-02-22
Application Of Analytical Chemistry To Foods And Food Technology written by Daniele Naviglio and has been published by MDPI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-02-22 with Science categories.
The application of analytical chemistry to the food sector allows the determination of the chemical composition of foods and the properties of their constituents, contributing to the definition of their nutritional and commodity value. Furthermore, it is possible to study the chemical modifications that food constituents undergo as a result of the treatments they undergo (food technology). Food analysis, therefore, allows us not only to determine the quality of a product or its nutritional value, but also to reveal adulterations and identify the presence of xenobiotic substances potentially harmful to human health. Furthermore, some foods, especially those of plant origin, contain numerous substances with beneficial effects on health. While these functional compounds can be obtained from a correct diet, they can also be extracted from food matrices for the formulation of nutraceutical products or added to foods by technological or biotechnological means for the production of functional foods. On the other hand, the enormous growth of the food industry over the last 50 years has broadened the field of application of analytical chemistry to encompass not only food but also food technology, which is fundamental for increasing the production of all types of food.
Hplc In Food Analysis
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Author : R. Macrae
language : en
Publisher:
Release Date : 1988-01
Hplc In Food Analysis written by R. Macrae and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-01 with Science categories.
Theory and practice of HPLC; Applications of HPLC to food analysis; Determination of carborydrates; The analysis of lipids by HPLC; Determination of vitamins; Determination of food additives by HPLC; Determination of synthetic food colours by HPLC; HPLC of natural pigments in foodstuffs; Determination of mycotoxins; Determination of polynuclear aromatic hydrocarbons and nitrosamines; Determination of pesticide residues; Determination of amino acids; liquid chromatography/mass spectrometry.
Food Analysis By Hplc Third Edition
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2012-11-16
Food Analysis By Hplc Third Edition written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-11-16 with Science categories.
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.
Essays In Biochemistry
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Author : Richard D. Marshall
language : en
Publisher: Academic Press
Release Date : 1988-01-01
Essays In Biochemistry written by Richard D. Marshall and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-01-01 with Science categories.
Food Analysis By Hplc Second Edition
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Author : Leo M.L. Nollet
language : en
Publisher: CRC Press
Release Date : 2000-04-05
Food Analysis By Hplc Second Edition written by Leo M.L. Nollet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-04-05 with Technology & Engineering categories.
Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.
Methods In Food Analysis
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Author : Rui M. S. Cruz
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Methods In Food Analysis written by Rui M. S. Cruz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Science categories.
This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis, p
Food Analysis
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Author : Suzanne Nielsen
language : en
Publisher: Springer Science & Business Media
Release Date : 2014-09-04
Food Analysis written by Suzanne Nielsen and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-04 with Technology & Engineering categories.
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.
Application Of Liquid Chromatography In Food Analysis
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Author : Oscar Núñez
language : en
Publisher:
Release Date : 2020-10-19
Application Of Liquid Chromatography In Food Analysis written by Oscar Núñez and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-19 with categories.
Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans.