Books  Sustainable Development  Agriculture & Food 

HPLC in Food Analysis

Out of Print

Series: Food Science and Technology Series

Edited By: R MacRae

502 pages, RFigs, tabs

Academic Press

Hardback | Dec 1988 | Edition: 2 | #124501 | ISBN: 0124647812
Out of Print Details

About this book

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.

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. --BRITISH POLYMER JOURNAL


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. Index.

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