Food analysis by HPLC
著者
書誌事項
Food analysis by HPLC
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 100）
M. Dekker, c2000
2nd ed., rev. and expanded
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
HPLC. Amino Acids. HPLC of Lipids. Phospholipid Analysis by HPLC. HPLC Determination of Carbohydrates in Foods. HPLC Analysis of Alcohols in Foods and Beverages. The Fat Soluble Vitamins. Quantitative Determination of Water-Soluble Vitamins. HPLC Analysis of Organic Acids. Determination of Mycotoxins in Grains and Related Products. Intense Sweeteners and Synthetic Colorants, Preservatives and Antioxidants. HPLC Determination of Antimicrobial Residues in Edible Animal Products. Pesticide Residues-Carbamate and Urea pesticides. Pesticide Residues-Organochlorine and Organophosphates. Liquid Chromatography of Hop Resin Components and Related Substances. HPLC Analysis of Phenolic Compounds. Pigments. HPLC Analysis of Organic Bases. Determination of N-nitroso Compounds in Foods and Beverages Using HPLC. Residues of Growth Promoters. Determination of Anions and Cations in Food by HPLC.
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