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Title:
Food Analysis by HPLC (Food Science and Technology) |
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Division: Food Chem / Others / 英文版 |
Author/Editor: Leo M. L. Nollet Star:  |
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ISBN: 0824786238 |
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Introduce Date: 2007年09月24日22:08 , Release Date: 2007年09月26日12:57 |
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Introducer: xwtsq , Rate: 6/200 |
| Format: pdf(editorial) Download |
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| No comment is available! |
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| Description: |
Book Details
Hardcover: 759 pages
Publisher: Marcel Dekker (April 24, 1992)
Language: English
ISBN-10: 0824786238
ISBN-13: 978-0824786236
Product Dimensions: 10.2 x 7.5 x 1.8 inches
Shipping Weight: 3.4 pounds
Book Description
Completely updated and revised throughout, Food Analysis by HPLC maintains the high standard of quality that made the first edition so successful and highly lauded by food scientists worldwide.
The book offers practical, immediately applicable information on all major topics of food compounds analyzable by HPLC梚ncluding amino acids, peptides, proteins, lipids, carbo-hydrates, alcohols, vitamins, organic acids, organic bases, mycotoxins, additives, preservatives, colorants, sweeteners, antimicrobial residues, pesticide residues, bittering substances, phenolic compounds, pigments, nitrosamines, growth promoters, anions, and cations.
Contains new chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters!
With more than 40 international experts presenting the latest data available, Food Analysis by HPLC, Second Edition:
Reviews sample preparation, cleanup, separation, and derivatization techniques
Describes all the various HPLC methods used in food analysis
Discusses the most recently developed detection systems
Reveals future trends in HPLC food analysis
And much more!
With over 500 illustrations and tables and more than 3500 references, Food Analysis by HPLC serves as a unique and invaluable tool for food scientists and technologists; quality assurance and control, biochemical, and food engineers; food, biological, analytical, and brewing chemists and biochemists; biotechnologists; chromatographic analysts; and upper-level undergraduate, graduate, and continuing-education students in these disciplines.
Contents
1.HPLC
2.Amino Acids
3HPLC of Peptides
4.HPLC of Food Proteins
5.HPLC of Lipids
6.Phospholipid Analysis by HPLC
7HPLC Determination of Carbohydrates in Foods
8.HPLC Analysis of Alcohols in Foods and Beverages
9.The Fat-Soluble Vitamins
10.Quantitative Determination of Water-Soluble Vitamins
11.HPLC Analysis of Organic Acids
12.Determination of Mycotoxins in Grains and Related Products
I3.Intense Sweeteners and Synthetic Colorants
14.Preservatives and Antioxidants
15.HPLC Determination of Antimicrobial Residues in Edible Animal Products
16.Pesticide Residues: Carbamate and Urea Pesticides
17.Pesticide Residues: Organochlorine and Organophosphates
18.Liquid Chromatography of Hop Resin Components and Related Substances
19.HPLC Analysis of Phenolic Compounds
20.Pigments
21.HPLC Analysis of Organic Bases
22.Determination of N-Nitroso Compounds in Foods and Beverages Using HPLC
23.Residues of Growth Promoters
24.Determination of Anions and Cations in Food by HPLC
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