1068 pages, illustrations
The second edition of "Food Analysis by HPLC" maintains the high standard of quality that made the first edition so successful and highly lauded by food scientists worldwide. Offering comprehensive coverage to nearly all categories of food components that have been analyzed by HPLC, including peptides, carbohydrates, vitamins, and food additives, the book provides practical, immediately applicable information for all scientists, engineers and technologists involved in the production, development or routing analysis of foods and food products. This edition contains new chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters.
International praise for the first edition. . . . . .should be included in all laboratory libraries where food analysis is carried out either on a routine quality control basis or for method and product development. . ..an essential source. ---Bioseparation* ." . .excellent coverage [of] HPLC analysis of foods and is recommended for beginning and experienced food analysts. . ..gives comprehensive coverage to nearly all categories of food components that have been analyzed by HPLC, including peptides, carbohydrates, vitamins, and food additives. . ..authors are from a variety of affiliations and international locations. . . providing diversity in perspective and coverage. . . .[a] complete treatment of HPLC as it applies to foods. It is a valuable reference book, not just for chromatography, but for food analysis and food chemistry in general." ---Food Technology "The book is extremely well written and. . .carefully edited. Clear explanations of procedures are accompanied by over 200 diagrams. It is highly recommended to all food analysts, whether they are involved in quality control and assurance, or in research and development. In addition, this text will be invaluable to research students who need to perform HPLC analyses of food components." ---Food Chemistry ." . .refreshingly different. As the title suggests, it deals with the total analysis of food, and not just (as so many books do) with a HPLC separation of a specific type of compound. The problems encountered by a food technologist performing a vitamin analysis will be very different from those of a biochemist. . .. . . .written by recognized experts in the field. . ..The information in all chapters is very detailed. ..enabl[ing] any of the analyses to be repeated. . . .an excellent reference work for all scientists, engineers and technologists involved in the production, development or routing analysis of foods and food products. . ..should be included in the libraries of all laboratories where food analysis is carried out." ---The Genetic Engineer and Biotechnologist and for the second edition. . . ..."uniformly well-written and the overall editing is excellent....focused and comprehensive. The book has a 'cookbook' flavor and should interest food scientists or engineers working in quality control or in research and development. Methods are clearly explained, a detail which should appeal to both beginning and experienced analytical chemists....a very useful addition to the library of any scientist involved in the analysis of food or food products or as a reference text for advanced undergraduate or graduate students in the fields of food chemistry, biochemistry or processing." ---Inform, 2000
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