Food Analysis by HPLC, Third Edition

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.

Front Cover -- Contents -- Preface -- Editors -- Contributors -- Chapter 1 -- Recent Developments in High-Performance Liquid Chromatography -- Chapter 2 -- Amino Acids -- Chapter 3 -- Peptides -- Chapter 4 -- HPLC of Food Proteins -- Chapter 5 -- Neutral Lipids -- Chapter 6 -- Phospholipids -- Chapter 7 -- HPLC Determination of Carbohydrates in Foods -- Chapter 8 -- HPLC Analysis of Alcohols in Foods and Beverages -- Chapter 9 -- Fat-Soluble Vitamins -- Chapter 10 -- Water-Soluble Vitamins -- Chapter 11 -- Organic Acids -- Chapter 12 -- Mycotoxins -- Chapter 13 -- Sweeteners -- Chapter 14 -- Colorants -- Chapter 15 -- Preservatives -- Chapter 16 -- Synthetic Phenolic Antioxidants -- Chapter 17 -- Antimicrobial Residues -- Chapter 18 -- Determination of Carbamate and Urea Pesticides in Foods -- Chapter 19 -- Organochlorine and Organophosphates by HPLC -- Chapter 20 -- Herbicides and Fungicides -- Chapter 21 -- Phenolic Compounds -- Chapter 22 -- Anthocyanins and Betalains -- Chapter 23 -- Organic Bases -- Chapter 24 -- HPLC of Nitrosamines in Food and Other Matrices -- Chapter 25 -- Residues of Growth Promoters -- Chapter 26 -- Determination of Anions and Cations in Food and Bevera…