HPLC in Food Analysis

HPLC in Food Analysis

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This book provides both an introduction and a survey of modern HPLC in food analysis. Theory and technology of HPLC are discussed, as well as specific applications and practical aspects of HPLC in food analysis from recent developments.
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Product details

  • Hardback | 340 pages
  • 152 x 229 x 31.75mm | 860g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 2nd edition
  • 0124647812
  • 9780124647817

Review quote

"This book is well presented and will find a place on every library shelf and analytical bench and is recommended to all involved in food technology and applied chromatography at the practical and managerial levels."
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Table of contents

R. Macrae, Theory and Practice of HPLC.
R. Macrae, Applications of HPLC to Food Analysis.
D.J. Folkes and L. Crane, Determination of Carbohydrates.
E.W. Hammond and J.W. Irwin, The Analysis of Lipids by HPLC.
P.J. Van Niekerk, Determination of Vitamins.
K. Saag, Determination of Food Additives by HPLC.
K. Saag, Determination of Synthetic Food Colours by HPLC.
A.G.H. Lea, HPLC of Natural Pigments in Foodstuffs.
R.D. Coker and B.D. Jones, Determination of Mycotoxins.
W. Stahl and G. Eisenbrand, Determination of Polynuclear Aromatic Hydrocarbons and Nitrosamines.
P.G. Baker, Determination of Pesticide Residue.
A.P. Williams, Determination of Amino Acids.
P.A. Ireland, Liquid Chromatography/Mass Spectrometry.
Each chapter includes references.
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