Chromatography And Capillary Electrophoresis In Food Analysis

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Capillary Electrophoresis for Food Analysis

Richard A Frazier,Jennifer M Ames,H E Nursten
Capillary Electrophoresis for Food Analysis Book PDF

Author : Richard A Frazier,Jennifer M Ames,H E Nursten
Publisher : Royal Society of Chemistry
Page : 143 pages
File Size : 48,8 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847550316

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Capillary Electrophoresis for Food Analysis by Richard A Frazier,Jennifer M Ames,H E Nursten Pdf

Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry. Until now, food analysts have had difficulties in adopting the technique due to the lack of written guidance. Capillary Electrophoresis for Food Analysis: Method Development provides basic information and the support needed to enable food analysts to utilise the technique for the development of new separation methods. Designed specifically for the needs of food analysts, the book takes the reader step by step through the process of developing and troubleshooting CE methods. Worked examples are included to make it ideal as a laboratory companion as well as a library reference source.

Chromatography and Capillary Electrophoresis in Food Analysis

Hilmer Sorensen,Susanne Sorensen,Charlotte Bjergegaard,Soren Michaelsen
Chromatography and Capillary Electrophoresis in Food Analysis Book PDF

Author : Hilmer Sorensen,Susanne Sorensen,Charlotte Bjergegaard,Soren Michaelsen
Publisher : Royal Society of Chemistry
Page : 489 pages
File Size : 44,8 Mb
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 9781847550521

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Chromatography and Capillary Electrophoresis in Food Analysis by Hilmer Sorensen,Susanne Sorensen,Charlotte Bjergegaard,Soren Michaelsen Pdf

In the rapidly developing field of analysis it is important to be aware of the newest methods within available techniques. Chromatography and Capillary Electrophoresis in Food Analysis describes chromatographic and electrophoretic principles and procedures for analyses of various amphiphilic and hydrophilic biomolecules, particularly for food analysis. Providing basic information, including general sample preparation, the book then goes on to describe individual analytical methods and exemplify the strategy and methodologies employed for the analyses. The theory necessary to understand the methods and interpretation of results is also included, as are numerous detailed instructions on experiments. Tables, figures and references are included to give a complete picture. Chromatography and Capillary Electrophoresis in Food Analysis will be especially valuable for students and more experienced researchers interested in analysis of natural products, both inside and outside the field of food chemistry.

Capillary Electrophoresis in Food Analysis

María Castro-Puyana,Miguel Herrero,María Luisa Marina
Capillary Electrophoresis in Food Analysis Book PDF

Author : María Castro-Puyana,Miguel Herrero,María Luisa Marina
Publisher : Bentham Science Publishers
Page : 560 pages
File Size : 48,9 Mb
Release : 2022-06-20
Category : Science
ISBN : 9789815036169

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Capillary Electrophoresis in Food Analysis by María Castro-Puyana,Miguel Herrero,María Luisa Marina Pdf

This reference describes recent advances and applications of capillary electrophoresis in the field of food science. The first two chapters are devoted to the fundamentals of capillary electrophoresis, and to the main sample preparation techniques used for food analysis using this miniaturized separation technique, respectively. These two introductory chapters are followed by several chapters focused on the different strategies for analyzing specific food components, including lipids, carbohydrates, proteins, peptides, amino acids, vitamins, polyphenols, and food additives. The information provided in these chapters helps readers to understand and develop appropriate methods to carry out a deep characterization of food samples. Relevant concepts such as food authentication, chemical food safety or the control of the quality and safety of dietary supplements, and food metabolomics are also covered, where appropriate. The big potential of capillary electrophoresis to achieve chiral separations and the determination of enantiomers in food samples or to develop targeted and non-targeted metabolomics strategies to ensure food safety and quality is also described. As an additional step towards analytical miniaturization, a chapter devoted to food analysis by microchip electrophoresis is also included in this book. All 14 chapters are contributed by highly experienced researchers in the field. Capillary Electrophoresis in Food Analysis is a key source of information for food chemists and analytical chemists in industry (quality control laboratories) and academia (research labs and training courses).

Carbohydrate Analysis

Z. El Rassi
Carbohydrate Analysis Book PDF

Author : Z. El Rassi
Publisher : Elsevier
Page : 665 pages
File Size : 55,7 Mb
Release : 1994-11-11
Category : Science
ISBN : 008085866X

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Carbohydrate Analysis by Z. El Rassi Pdf

Carbohydrates and glycoconjugates play an important role in several life processes. The wide variety of carbohydrate species and their inherent polydispersity and heterogeneity require separation techniques of high resolving power and high selectivity such as high performance liquid chromatography (HPLC) and capillary electrophoresis (HPCE). In the last decade HPLC, and recently HPCE methods have been developed for the high resolution and reproducible quantitation of carbohydrates. Despite the importance of these two column separation technologies in the area of carbohydrates, no previous book describes specialized methods for the separation, purification and detection of carbohydrates and glycoconjugates by HPLC and HPCE. Therefore, the objective of the present book is to provide a comprehensive review of carbohydrate analysis by HPLC and HPCE by covering analytical and preparative separation techniques for all classes of carbohydrates including mono- and disaccharides; linear and cyclic oligosaccharides; branched heterooligosaccharides (e.g., glycans, plant-derived oligosaccharides); glycoconjugates (e.g., glycolipids, glycoproteins); carbohydrates in food and beverage; compositional carbohydrates of polysaccharides; carbohydrates in biomass degradation; etc. The book will be of interest to a wide audience, including analytical chemists and biochemists, carbohydrate, glycoprotein and glycolipid chemists, molecular biologists, biotechnologists, etc. It will also be a useful reference work for both the experienced analyst and the newcomer as well as for users of HPLC and HPCE, graduates and postdoctoral students.

Application of Capillary Electrophoresis in quantification of toxins in food

Oladimeji Adewusi
Application of Capillary Electrophoresis in quantification of toxins in food Book PDF

Author : Oladimeji Adewusi
Publisher : GRIN Verlag
Page : 21 pages
File Size : 42,8 Mb
Release : 2017-06-08
Category : Science
ISBN : 9783668461277

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Application of Capillary Electrophoresis in quantification of toxins in food by Oladimeji Adewusi Pdf

Seminar paper from the year 2017 in the subject Biology - Diseases, Health, Nutrition, grade: 18/20, University of British Columbia, language: English, abstract: Capillary Electrophoresis is a separation technique that presents scientists with lots of advantages over other separation methods. In this review, the various modes of capillary electrophoresis and different detectors coupled to it were discussed. Toxins commonly found in food is presented as well, with emphasis on natural toxins such as mycotoxins, bacterial toxins, and paralytic shellfish toxins. Finally, applications of capillary electrophoresis for toxin analysis in different studies were summarized.

Food Analysis

Y. Pomeranz
Food Analysis Book PDF

Author : Y. Pomeranz
Publisher : Springer Science & Business Media
Page : 788 pages
File Size : 48,9 Mb
Release : 2013-12-01
Category : Technology & Engineering
ISBN : 9781461569985

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Food Analysis by Y. Pomeranz Pdf

The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of "rel atively outdated" material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses.

Chromatographic And Related Separation Techniques In Food Integrity And Authenticity (A 2-volume Set)

Oscar Nunez,Guillem Campmajo
Chromatographic And Related Separation Techniques In Food Integrity And Authenticity A 2 volume Set Book PDF

Author : Oscar Nunez,Guillem Campmajo
Publisher : World Scientific
Page : 533 pages
File Size : 50,5 Mb
Release : 2021-06-24
Category : Science
ISBN : 9781786349934

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Chromatographic And Related Separation Techniques In Food Integrity And Authenticity (A 2-volume Set) by Oscar Nunez,Guillem Campmajo Pdf

Food manufacturers, researchers and society in general are increasingly highly interested in the quality and origin of food products. Considering the complexity of the food chain in a globalized world — where many players are involved between production and consumption — fraudulent food manipulation and adulteration practices are increasingly easier to conduct without being detected. Generally, food adulteration is carried out to increase volume, to mask the presence of inferior quality components, and to replace authentic substances for the seller's economic gain. Analytical methodologies to guarantee food integrity and authenticity are therefore required.Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume A: Advances in Chromatographic Techniques addresses fraud prevention and the latest chromatographic and related separation analytical techniques to guarantee food integrity and authenticity by giving special attention to relevant authenticity issues in food production.Chromatographic and Related Separation Techniques in Food Integrity and Authenticity — Volume B: Relevant Applications addresses the relevant application of techniques to assess different food products' integrity and authenticity.

Handbook of Capillary Electrophoresis Applications

H. Shintani
Handbook of Capillary Electrophoresis Applications Book PDF

Author : H. Shintani
Publisher : Springer Science & Business Media
Page : 750 pages
File Size : 42,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789400915619

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Handbook of Capillary Electrophoresis Applications by H. Shintani Pdf

Over the last decade, high performance Capillary electrophoresis (HPCE) has emerged as a powerful and versatile separation technique that promises to rival high performance liquid chromatography when applied to the separation of both charged and neutral species. The high speed and high separation efficiency which can be attained using any of the various modes of HPCE has resulted in the increased use of the technique in a range of analytical environments. The procedures are, however, still in the early stages of development and several barriers remain to their adoption as the technique of choice for a range of analytical problems. One such barrier is the selection and optimization of the conditions required to achieve reproducible separations of analytes and it is in this area that this new book seeks to give assistance. The book is written by an international team of authors, drawn from both academic and industrial users, and the manufacturers of instruments. At its heart are a number of tables, divided into specific application areas. These give details of published separations of a wide range of archetypal analytes, the successful separation conditions and the matrix in which they were presented. These tables are based on separations reported since 1992 and are fully referenced to the original literature. The tables are supported by discussions of the problems that a particular area presents and the strategies and solutions adopted to overcome them. The general areas covered are biochemistry, pharmaceutical science, bioscience, ion analysis, food analysis and environmental science.

Capillary Gas Chromotography in Food Control and Research

R. Wittkowski
Capillary Gas Chromotography in Food Control and Research Book PDF

Author : R. Wittkowski
Publisher : CRC Press
Page : 380 pages
File Size : 43,9 Mb
Release : 2020-12-17
Category : Science
ISBN : 9781000125139

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Capillary Gas Chromotography in Food Control and Research by R. Wittkowski Pdf

This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material. It is intended for food scientists/chemists, food technologists, and nutritionists.

Instrumental Methods in Food Analysis

J.R.J. Paré,J.M.R. Bélanger
Instrumental Methods in Food Analysis Book PDF

Author : J.R.J. Paré,J.M.R. Bélanger
Publisher : Elsevier
Page : 486 pages
File Size : 43,9 Mb
Release : 1997-03-14
Category : Science
ISBN : 0080534775

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Instrumental Methods in Food Analysis by J.R.J. Paré,J.M.R. Bélanger Pdf

Instrumental Methods in Food Analysis is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques. No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two, relatively new techniques, the microwave-assisted processes (MAPTM (Chapter 10) and supercritical fluid extraction (Chapter 11). Features of this book: - is one the few academic books on food analysis specifically designed for a one semester or one year course -it contains updated information - the coverage gives a good balance between theory, and applications of techniques to various food commodities. The chapters are divided into two distinct sections: the first is a description of the basic theory regarding the technique and the second is dedicated to a description of examples to which the reader can relate in his/her daily work.

Handbook of Dairy Foods Analysis

Leo M.L. Nollet,Fidel Toldra
Handbook of Dairy Foods Analysis Book PDF

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 920 pages
File Size : 40,7 Mb
Release : 2009-11-04
Category : Technology & Engineering
ISBN : 9781420046311

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Handbook of Dairy Foods Analysis by Leo M.L. Nollet,Fidel Toldra Pdf

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Capillary Electrophoresis in the Early Twenty-first Century

Dr. Oscar Núñez,Xavier Subirats
Capillary Electrophoresis in the Early Twenty first Century Book PDF

Author : Dr. Oscar Núñez,Xavier Subirats
Publisher : Unknown
Page : 0 pages
File Size : 44,5 Mb
Release : 2019
Category : Capillary electrophoresis
ISBN : 1536152234

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Capillary Electrophoresis in the Early Twenty-first Century by Dr. Oscar Núñez,Xavier Subirats Pdf

Capillary electrophoresis (CE) comprises a family of related separation techniques in which an electric field is used to achieve the separation of components in a mixture. One of the key features of CE is the simplicity of the instrumentation required, and today, these techniques have become powerful analytical tools for high efficiency separation, and the identification of a variety of ionic and neutral compounds. Moreover, the versatility of CE operational modes (capillary zone electrophoresis, micellar electrokinetic capillary chromatography, capillary electrochromatography, capillary isoelectric focusing, isotachophoresis, non-aqueous capillary electrophoresis, etc.) and detection systems (ultraviolet, fluorescence, amperometric, mass spectrometry...) make CE useful for applications in many fields such as environmental, food, pharmaceutical, and forensic analysis. The typcial drawback of CE techniques, based on their low sensitivity when dealing with conventional UV-detection, due to their short detection pathways and the short sample volume introduced into the capillary, has been largely resolved not only by using more sensitive detectors like fluorescence, amperometric, or mass spectrometry, but by the employment of both off-line and on-line enrichment procedures. The aim of this present book is to address the state-of-the art of capillary electrophoresis techniques within this early twenty-first century, by reviewing new trends and the most relevant applications described in the literature. Uses in fields such as food, environmental, forensic and biological analysis are addressed by means of relevant application. The scope of this book is intentionally broad and is aimed at worldwide analytical laboratories, both public and private, at acadamic institutions, as well as researchers.

Food Analysis by HPLC

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

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 1078 pages
File Size : 45,8 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

Capillary Electrophoresis - Mass Spectrometry (CE-MS)

Gerhardus de Jong
Capillary Electrophoresis Mass Spectrometry CE MS Book PDF

Author : Gerhardus de Jong
Publisher : John Wiley & Sons
Page : 368 pages
File Size : 40,9 Mb
Release : 2016-06-16
Category : Science
ISBN : 9783527693818

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Capillary Electrophoresis - Mass Spectrometry (CE-MS) by Gerhardus de Jong Pdf

This monograph offers the reader a complete overview on both principles and applications of CE-MS. Starting with an introductory chapter on detection in CE, also related and more specialized techniques such as electrophoretic and chromatographic preconcentration are discussed. A special emphasis is put on CE-MS interfaces, which are described in detail. In a separate chapter, attention is paid to sheath-liquid interfacing. The developments and possibilities of microchip CE-MS are also described. Applications to all relevant areas are discussed in distinct chapters, each written by experts in the respective fields. Besides applications in pharmaceutical analysis and bioanalysis, recent implementations in food science, forensic analysis, analysis of intact proteins, metabolomics and proteomics are highlighted. MS is a perfectly appropriate detection system for CE, as efficient separation is coupled to sensitive and selection detection. Moreover, MS can provide structure information on the separated compounds. CE-MS has now been developed into a strong hyphenated system complementary to LC-MS. This monograph is an unique source of knowledge for everyone dealing with and interested in CE-MS.

Handbook of Food Analysis - Two Volume Set

Leo M.L. Nollet,Fidel Toldra
Handbook of Food Analysis Two Volume Set Book PDF

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 1568 pages
File Size : 42,8 Mb
Release : 2015-06-10
Category : Science
ISBN : 9781482297843

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Handbook of Food Analysis - Two Volume Set by Leo M.L. Nollet,Fidel Toldra Pdf

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in