Food Analysis By Hplc

Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 1074 pages
File Size : 40,6 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.

Author : Leo M.L. Nollet,Fidel Toldra
Publisher : CRC Press
Page : 1078 pages
File Size : 53,6 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

Author : R. Macrae
Publisher : Unknown
Page : 340 pages
File Size : 49,5 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.

Author : Y. Pomeranz
Publisher : Springer Science & Business Media
Page : 788 pages
File Size : 47,9 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.

Author : Reinhard Matissek
Publisher : CRC Press
Page : 384 pages
File Size : 47,9 Mb
Release : 1992-10-16
Category : Technology & Engineering
ISBN : 0877629994

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High Performance Liquid Chromatography in Food Control & Research by Reinhard Matissek Pdf

Moderns HPLC: fundamentals and developments. Separation systems and instrumentation. Analysis of food ingredients: components in foods with a high carbohydrate content. Component in foods with a high protein content. Component in foods with a high fat content. Vitamins. Ions and ionic components. Analysis of food additives. Analysis of residues and contaminants.

Author : Hector Koolen
Publisher : Springer Nature
Page : 326 pages
File Size : 41,9 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.

Author : Dieter W. Gruenwedel,John R. Whitaker
Publisher : CRC Press
Page : 484 pages
File Size : 55,5 Mb
Release : 1986-11-07
Category : Technology & Engineering
ISBN : 0824775732

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Food Analysis by Dieter W. Gruenwedel,John R. Whitaker Pdf

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety, the science of food analysis has developed rapidly in recent years. Food Analysis: Principlesand Techniques provides an unparalleled source of information for all aspects of thisfield, filling your needs for up-to-date, detailed treatment of the methods of food analysis.Volume 2 of this important 8-volume treatise focuses on essential physicochemical techniques, ranging from the measurement of physical parameters, such as temperature, solubility, and viscosity, to the determination of food components at the supramolecular andatomic levels. Incorporating the latest developments in instrumentation that facilitate rapid, quantitative analysis, Physicochemical Techniques assures you comprehensive, accuratecoverage that you can turn to time and time again.Consolidating the expertise of renowned international authorities, Food Analysis: Principlesand Techniques serves as the complete, state-of-the-art reference and the basis forcontinuing development. For all food analysts in industry, government, and academiaincludingfood scientists, chemists, biochemists, nutritionists, environmental chemists, and microbiologists-this major resource will be the standard by which other works arecompared . Also, graduate students in food science and nutrition will find each volume ofthis work indispensable in their stu

Author : Tibor Cserhati,Esther Forgacs
Publisher : CRC Press
Page : 576 pages
File Size : 52,9 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.

Author : Leo M. L. Nollet
Publisher : CRC Press
Page : 912 pages
File Size : 51,6 Mb
Release : 2004
Category : Technology & Engineering
ISBN : 0824750365

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Handbook of Food Analysis: Physical characterization and nutrient analysis by Leo M. L. Nollet Pdf

This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.

Author : S. Suzanne Nielsen
Publisher : Springer Science & Business Media
Page : 586 pages
File Size : 52,8 Mb
Release : 2010-06-25
Category : Technology & Engineering
ISBN : 9781441914781

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Food Analysis by S. Suzanne Nielsen Pdf

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.

Author : Oscar Núñez,Paolo Lucci
Publisher : Unknown
Page : 132 pages
File Size : 42,5 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.

Author : George Charalambous
Publisher : Elsevier
Page : 340 pages
File Size : 47,9 Mb
Release : 2012-12-02
Category : Science
ISBN : 9780323155243

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Liquid Chromatographic Analysis of Food and Beverages V2 by George Charalambous Pdf

Liquid Chromatographic Analysis of Food and Beverages, Volume 2 focuses on the role and utilization of reversed-phase separation techniques in the food, agricultural, biochemical, biomedical, and clinical area. This book discusses the high pressure liquid chromatography; estimation of dextrose equivalent value of starch hydrolysates from liquid chromatographic profiles; and analysis of gluconic acid in botrytized wines. The HPLC of carbohydrate products; reducing sugar derivatization for ultraviolet absorption detection in HPLC analyses; and quantitative determination of dextromethorphan hydrobromide in cough remedies by high precision liquid chromatography are also elaborated. This text likewise discusses the separation of hop compounds by reverse-phase HPLC and analysis of polymethoxylated flavones in orange juice and fruit parts. This book is a good reference for food technologists and researchers conducting work on liquid chromatographic analysis of food and beverages.

Author : George Charalambous
Publisher : Elsevier
Page : 251 pages
File Size : 47,7 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323159098

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Liquid Chromatographic Analysis of Food and Beverages V1 by George Charalambous Pdf

Liquid Chromatographic Analysis of Food and Beverages, Volume 1 contains the proceedings of a Symposium on the Analysis of Foods and Beverages by HPLC, organized by the Flavor Subdivision of American Chemical Society and held in Honolulu, Hawaii, on April 1-6, 1979. The papers explore the applications of high-performance liquid chromatography (HPLC) to food and beverage analysis. Emphasis is on advances in technology and instrumentation as well as analytical results in a variety of contexts. This volume is comprised of 13 chapters and begins with a discussion on the use of spectroscopy in liquid chromatographic analysis of foods, with particular reference to the techniques and instrumentation required to obtain reliable qualitative data on components isolated via HPLC. The reader is then introduced to HPLC determination of naturally occurring capsaicins; Fast separation of amino acids using ion exchange chromatography; reversed phase HPLC for analyzing aflatoxins in foods and beverages via fluorescence detection; and the use of dual detectors for HPLC multivitamin analysis of citrus juices. High performance radial chromatography of aflatoxins and HPLC analysis of monosaccharides in avocado are also explored. This book will be of interest to students, chemists, food technologists, and those in the food and beverage industry.

Author : R. Macrae
Publisher : Unknown
Page : 502 pages
File Size : 40,8 Mb
Release : 1988-01
Category : Science
ISBN : 0124647812

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HPLC in Food Analysis by R. Macrae Pdf

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.

Author : G. F. M. Ball
Publisher : Unknown
Page : 344 pages
File Size : 54,7 Mb
Release : 1988
Category : Health & Fitness
ISBN : UCSC:32106008879212

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Fat-soluble Vitamin Assays in Food Analysis by G. F. M. Ball Pdf