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Application of Liquid Chromatography in Food Analysis

Oscar Núñez,Paolo Lucci

Author : Oscar Núñez,Paolo Lucci
Publisher : Unknown
Page : 132 pages
File Size : 45,9 Mb
Release : 2020
Category : Electronic
ISBN : 3039433636

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Application of Liquid Chromatography in Food Analysis by Oscar Núñez,Paolo Lucci Pdf

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.

Application of Liquid Chromatography in Food Analysis

Oscar Núñez,Paolo Lucci

Author : Oscar Núñez,Paolo Lucci
Publisher : Unknown
Page : 132 pages
File Size : 52,5 Mb
Release : 2020-10-19
Category : Electronic
ISBN : 3039433628

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Application of Liquid Chromatography in Food Analysis by Oscar Núñez,Paolo Lucci Pdf

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.

HPLC in Food Analysis

R. Macrae

Author : R. Macrae
Publisher : Unknown
Page : 340 pages
File Size : 47,5 Mb
Release : 1982-01-01
Category : Beverages
ISBN : 0124647804

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HPLC in Food Analysis by R. Macrae Pdf

Opisane so osnove tekočinske kromatografije in določevanje ogljikovih hidratov, maščob, vitaminov, aditivov, barvil, mikotoksinov, amino kislin in beljakovin v živilih s HPLC.

Residue Analysis in Food

Michael O'Keefe

Author : Michael O'Keefe
Publisher : CRC Press
Page : 324 pages
File Size : 54,7 Mb
Release : 2014-04-21
Category : Technology & Engineering
ISBN : 9781482283525

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Residue Analysis in Food by Michael O'Keefe Pdf

Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available. This text uniquely combines the principles and applications of the various techniques employed in residue analysis, so as to provide the reader with a thorough understanding and pr

Food Analysis by HPLC

Leo M.L. Nollet,Fidel Toldra

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 1078 pages
File Size : 46,7 Mb
Release : 2012-11-16
Category : Science
ISBN : 9781439830857

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Food Analysis by HPLC by Leo M.L. Nollet,Fidel Toldra Pdf

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

Chromatography in Food Science and Technology

Tibor Cserhati,Esther Forgacs

Author : Tibor Cserhati,Esther Forgacs
Publisher : CRC Press
Page : 576 pages
File Size : 50,5 Mb
Release : 2020-08-26
Category : Science
ISBN : 9781000160116

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Chromatography in Food Science and Technology by Tibor Cserhati,Esther Forgacs Pdf

oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.

Principles and Applications of Gas Chromatography in Food Analysis

Michael H. Gordon

Author : Michael H. Gordon
Publisher : Springer Science & Business Media
Page : 371 pages
File Size : 41,9 Mb
Release : 2013-03-08
Category : Science
ISBN : 9781461306818

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Principles and Applications of Gas Chromatography in Food Analysis by Michael H. Gordon Pdf

The food analyst plays an important role in modern society. Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food. However. analysis of food is required for many reasons, including detection of toxic components, monitoring legislation, detecting adulteration, formulation of controlled diets, controlling formulation during product development and detecting changes in food during storage and processing. Foods comprise a complex mixture of components and food analysis requires efficient methods of separation with high sensitivity or specificity of detection. Although many food components are involatile or thermally labile and therefore not suitable for analysis by gas chromatography, other components are volatile and this technique is the preferred analytical method. Developments in methods of derivati zation, injector design and column technology have also extended the applicability of gas chromatography to the analysis of relatively involatile compounds.

Ultra Performance Liquid Chromatography Mass Spectrometry

Mu Naushad,Mohammad Rizwan Khan

Author : Mu Naushad,Mohammad Rizwan Khan
Publisher : CRC Press
Page : 480 pages
File Size : 42,5 Mb
Release : 2014-03-18
Category : Science
ISBN : 9781466591547

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Ultra Performance Liquid Chromatography Mass Spectrometry by Mu Naushad,Mohammad Rizwan Khan Pdf

Due to its high sensitivity and selectivity, liquid chromatography–mass spectrometry (LC–MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis presents a unique collection of up-to-date UPLC-MS/MS methods for the separation and quantitative determination of components, contaminants, vitamins, and aroma and flavor compounds in a wide variety of foods and food products. The book begins with an overview of the history, principles, and advancement of chromatography. It discusses the use of UHPLC techniques in food metablomics, approaches for analysis of foodborne carcinogens, and details of UPLC-MS techniques used for the separation and determination of capsaicinoids. Chapters describe the analysis of contaminants in food, including pesticides, aflatoxin, perfluorochemicals, and acrylamide, as well as potentially carcinogenic heterocyclic amines in cooked foods. The book covers food analysis for beneficial compounds, such as the determination of folate, vitamin content analysis, applications for avocado metabolite studies, virgin olive oil component analysis, lactose determination in milk, and analysis of minor components of cocoa and phenolic compounds in fruits and vegetables. With contributions by experts in interdisciplinary fields, this reference offers practical information for readers in research and development, production, and routing analysis of foods and food products.

Mass Spectrometry for Food Analysis

Hector Koolen

Author : Hector Koolen
Publisher : Springer Nature
Page : 326 pages
File Size : 44,5 Mb
Release : 2022-06-25
Category : Technology & Engineering
ISBN : 9781071621073

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Mass Spectrometry for Food Analysis by Hector Koolen Pdf

This volume details protocols on mass spectrometry and associated techniques. Chapters guide readers through micro- and macronutrients analysis, mass spectrometry-related methodologies, direct insertion, matrix-assisted laser desorption ionization (MALDI), gas chromatography (uni- and bi-dimensional), liquid chromatography, plasma mass spectrometry (ICP-MS), and analyses in food samples. Authoritative and cutting-edge, Mass Spectrometry for Food Analysis aims to provide comprehensive and updated state-of-art methodologies and models for food analysis.

Fast Liquid Chromatography-Mass Spectrometry Methods in Food and Environmental Analysis

Oscar Núñez,Oscar Núñez Burcio,Paolo Lucci

Author : Oscar Núñez,Oscar Núñez Burcio,Paolo Lucci
Publisher : World Scientific Publishing Company Incorporated
Page : 606 pages
File Size : 47,6 Mb
Release : 2015
Category : Science
ISBN : 1783264934

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Fast Liquid Chromatography-Mass Spectrometry Methods in Food and Environmental Analysis by Oscar Núñez,Oscar Núñez Burcio,Paolo Lucci Pdf

There is a growing need for high-throughput separations in food and environmental research that are able to cope with the analysis of a large number of compounds in very complex matrices. Laboratories worldwide are now demanding fast and efficient analytical procedures with enough sensitivity, robustness, effectiveness and high resolution to be able to perform both qualitative and quantitative analysis while at the same time achieving cost-effective methodologies with reduced analysis times. Whereas the most common approach for solving many analytical problems has often been high-performance liquid chromatography (HPLC), the recent use of fast or ultra-fast chromatographic methods for environmental and food analysis has increased the overall sample throughput and laboratory efficiency without loss (and even with an improvement) in the resolution obtained by conventional HPLC systems.This book brings together researchers at the top of their field from across the world to discuss and analyze recent advances in fast liquid chromatography–mass spectrometry (LC–MS) methods for food and environmental analysis. It focuses on the development of the analytical method: sample preparation, chromatographic separation, mass spectrometry and, finally, confirmation and quantification aspects. These topics are addressed in three main parts. First, the most novel approaches to achieve fast and ultra-fast methods as well as the use of alternative and complementary stationary phases are described. In the second part, advances in fast LC–MS methods are addressed, focusing on novel treatment procedures coupled with LC–MS, new ionization sources, high-resolution mass spectrometry, and the problematic confirmation and quantification aspects in mass spectrometry. Finally, the third part is devoted to relevant LC–MS applications in food and environmental analysis and addresses the analysis of pesticides, mycotoxins, food packaging contaminants, perfluorinated compounds and polyphenolic compounds.This book brings together researchers working at the top of the field at universities and in industry from across the world to present the state-of-the-art in current research on food and environmental analysis. The scope of the book is intentionally broad and is aimed at worldwide analytical laboratories working in food and environmental applications as well as researchers in universities worldwide.

Application of Analytical Chemistry to Foods and Food Technology

Daniele Naviglio,Monica Gallo

Author : Daniele Naviglio,Monica Gallo
Publisher : MDPI
Page : 224 pages
File Size : 53,7 Mb
Release : 2021-02-22
Category : Science
ISBN : 9783039434602

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Application of Analytical Chemistry to Foods and Food Technology by Daniele Naviglio,Monica Gallo Pdf

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.

Chemical Analysis of Food: Techniques and Applications

Yolanda Picó

Author : Yolanda Picó
Publisher : Academic Press
Page : 814 pages
File Size : 51,8 Mb
Release : 2012-07-18
Category : Science
ISBN : 9780123848628

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Chemical Analysis of Food: Techniques and Applications by Yolanda Picó Pdf

"The book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques"--Provided by publisher.

Fast Liquid Chromatography–Mass Spectrometry Methods in Food and Environmental Analysis

Oscar Núñez,Héctor Gallart-Ayala,Claudia P B Martins,Paolo Lucci

Author : Oscar Núñez,Héctor Gallart-Ayala,Claudia P B Martins,Paolo Lucci
Publisher : World Scientific
Page : 624 pages
File Size : 54,9 Mb
Release : 2015-02-13
Category : Science
ISBN : 9781783264957

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Fast Liquid Chromatography–Mass Spectrometry Methods in Food and Environmental Analysis by Oscar Núñez,Héctor Gallart-Ayala,Claudia P B Martins,Paolo Lucci Pdf

There is a growing need for high-throughput separations in food and environmental research that are able to cope with the analysis of a large number of compounds in very complex matrices. Whereas the most common approach for solving many analytical problems has often been high-performance liquid chromatography (HPLC), the recent use of fast or ultra-fast chromatographic methods for environmental and food analysis has increased the overall sample throughput and laboratory efficiency without loss (and even with an improvement) in the resolution obtained by conventional HPLC systems. This book brings together researchers at the top of their field from across the world to discuss and analyze recent advances in fast liquid chromatography–mass spectrometry (LC–MS) methods in food and environmental analysis. First, the most novel approaches to achieve fast and ultra-fast methods as well as the use of alternative and complementary stationary phases are described. Then, recent advances in fast LC–MS methods are addressed, focusing on novel treatment procedures coupled with LC–MS, new ionization sources, high-resolution mass spectrometry, and the problematic confirmation and quantification aspects in mass spectrometry. Finally, relevant LC–MS applications in food and environmental analysis such as the analysis of pesticides, mycotoxins, food packaging contaminants, perfluorinated compounds and polyphenolic compounds are described. The scope of the book is intentionally broad and is aimed at worldwide analytical laboratories working in food and environmental applications as well as researchers in universities worldwide. Contents: Fast Liquid Chromatography Advances:UHPLC Separations Using Sub-2 μm Particle Size Columns (Julie Schappler, Jean-Luc Veuthey and Davy Guillarme)Core-Shell Column Technology in Fast Liquid Chromatography (Oscar Núñez and Héctor Gallart-Ayala)Monolithic Columns in Fast Liquid Chromatography (Takeshi Hara, Oscar Núñez, Tohru Ikegami and Nobuo Tanaka)High-Temperature Liquid Chromatography (Thorsten Teutenberg)Hydrophilic Interaction Liquid Chromatography (HILIC) and Perfluorinated Stationary Phases (Cristina C Jacob, Héctor Gallart-Ayala and Gonçalo Gamboa da Costa)Advances in Fast Liquid Chromatography–Mass Spectrometry Methods:On-Line Sample Pre-Treatment Procedures Applied to LC–MS (Tony Edge and Joseph Herman)Ambient Mass Spectrometry: Food and Environmental Applications (Tiina J Kauppila and Anu Vaikkinen)Liquid Chromatography–High–Resolution Mass Spectrometry in Environmental and Food Analysis (Paolo Lucci and Claudia P B Martins)Liquid Chromatography–Mass Spectrometry: Quantification and Confirmation Aspects (Jaume Aceña, Daniel Rivas, Bozo Zonja, Sandra Pérez and Damià Barceló)Relevant LC–MS Applications in Food and Environmental Analysis:Multiresidue Analysis of Pesticides: LC–MS/MS versus LC–HRMS (Juan V Sancho and María Ibáñez)Food-Packaging Contaminants (Silvia Lacorte, Montse Cortina, Albert Guart and Antonio Borrell)Liquid Chromatography–Mass Spectrometry for the Analysis of Perfluorinated Compounds in Water Samples (Marianna Rusconi, Stefano Polesello and Sara Valsecchi)Determination of Phenolic Compounds in Food Matrices: Application to Characterization and Authentication (Javier Saurina and Sonia Sentellas)Liquid Chromatography–Mass Spectrometric Analysis of Mycotoxins in Food (Veronica M T Lattanzio and Angelo Visconti) Readership: Scientists or students in mass spectrometry, chemists, biologists, and analysts. Keywords:Mass Spectrometry;Fast Liquid Chromatography;Food Analysis;Environmental Analysis

Food Analysis by HPLC, Second Edition

Leo M.L. Nollet

Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 1074 pages
File Size : 54,9 Mb
Release : 2000-04-05
Category : Technology & Engineering
ISBN : 082478460X

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Food Analysis by HPLC, Second Edition by Leo M.L. Nollet Pdf

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.

Liquid Chromatography

Salvatore Fanali,Paul R. Haddad,Colin Poole,Marja-Liisa Riekkola

Author : Salvatore Fanali,Paul R. Haddad,Colin Poole,Marja-Liisa Riekkola
Publisher : Elsevier
Page : 838 pages
File Size : 45,8 Mb
Release : 2017-06-23
Category : Science
ISBN : 9780128093443

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Liquid Chromatography by Salvatore Fanali,Paul R. Haddad,Colin Poole,Marja-Liisa Riekkola Pdf

Liquid Chromatography: Applications, Second Edition,is a single source of authoritative information on all aspects of the practice of modern liquid chromatography. It gives those working in both academia and industry the opportunity to learn, refresh, and deepen their knowledge of the wide variety of applications in the field. In the years since the first edition was published, thousands of papers have been released on new achievements in liquid chromatography, including the development of new stationary phases, improvement of instrumentation, development of theory, and new applications in biomedicine, metabolomics, proteomics, foodomics, pharmaceuticals, and more. This second edition addresses these new developments with updated chapters from the most expert researchers in the field. Emphasizes the integration of chromatographic methods and sample preparation Explains how liquid chromatography is used in different industrial sectors Covers the most interesting and valuable applications in different fields, e.g., proteomic, metabolomics, foodomics, pollutants and contaminants, and drug analysis (forensic, toxicological, pharmaceutical, biomedical) Includes references and tables with commonly used data to facilitate research, practical work, comparison of results, and decision-making

Application Of Liquid Chromatography In Food Analysis

Application of Liquid Chromatography in Food Analysis by Oscar Núñez,Paolo Lucci Pdf

Application of Liquid Chromatography in Food Analysis by Oscar Núñez,Paolo Lucci Pdf

HPLC in Food Analysis by R. Macrae Pdf

Residue Analysis in Food by Michael O'Keefe Pdf

Food Analysis by HPLC by Leo M.L. Nollet,Fidel Toldra Pdf

Chromatography in Food Science and Technology by Tibor Cserhati,Esther Forgacs Pdf

Principles and Applications of Gas Chromatography in Food Analysis by Michael H. Gordon Pdf

Ultra Performance Liquid Chromatography Mass Spectrometry by Mu Naushad,Mohammad Rizwan Khan Pdf

Mass Spectrometry for Food Analysis by Hector Koolen Pdf

Fast Liquid Chromatography-Mass Spectrometry Methods in Food and Environmental Analysis by Oscar Núñez,Oscar Núñez Burcio,Paolo Lucci Pdf

Application of Analytical Chemistry to Foods and Food Technology by Daniele Naviglio,Monica Gallo Pdf

Chemical Analysis of Food: Techniques and Applications by Yolanda Picó Pdf

Fast Liquid Chromatography–Mass Spectrometry Methods in Food and Environmental Analysis by Oscar Núñez,Héctor Gallart-Ayala,Claudia P B Martins,Paolo Lucci Pdf

Food Analysis by HPLC, Second Edition by Leo M.L. Nollet Pdf

Liquid Chromatography by Salvatore Fanali,Paul R. Haddad,Colin Poole,Marja-Liisa Riekkola Pdf

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