Food analysis by HPLC

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.

1. Recent developments in high-performance liquid chromatography / Chiara Fanali [and others] -- 2. Amino acids / M-Concepción Aristoy and Fidel Toldrá -- 3. Peptides / Blanca Hernández-Ledesma [and others] -- 4. HPLC of food proteins / Clara Esteve, María Luisa Marina, and María Concepción García -- 5. Neutral lipids / Domenico Marini and Federico Marini -- 6. Phospholipids / Harrabi Saoussem -- 7. HPLC determination of carbohydrates in foods / Miguel Peris-Tortajada -- 8. HPLC analysis of alcohols in foods and beverages / María Jesús Lerma García and Ernesto Fco. Simó Alfonso -- 9. Fat-soluble vitamins / Leo M.L. Nollet -- 10. Water-soluble vitamins / L. Faye Russell -- 11. Organic acids / Mónica González and Venerando González -- 12. Mycotoxins / Carlo Brera [and others] -- 13. Sweeteners / Maroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis -- 14. Colorants / Alexandros G. Asimakopoulos, Maroula G. Kokotou, and Nikolaos S. Thomaidis -- 15. Preservatives / Constantinos K. Zacharis and Paraskevas D. Tzanavaras -- 16. Synthetic phenolic antioxidants / Aida Serra, Alba Macia, and Mario Estévez -- 17. Antimicrobial residues / Susanne Rath and Ricardo Mathias …