Liquid Chromatographic Analysis of Food and Beverages V1
Liquid Chromatographic Analysis of Food and Beverages V1

Author: George Charalambous

Publisher: Elsevier

Published: 2012-12-02

Total Pages: 251

ISBN-13: 0323159095

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Liquid Chromatographic Analysis of Food and Beverages, Volume 1 contains the proceedings of a Symposium on the Analysis of Foods and Beverages by HPLC, organized by the Flavor Subdivision of American Chemical Society and held in Honolulu, Hawaii, on April 1-6, 1979. The papers explore the applications of high-performance liquid chromatography (HPLC) to food and beverage analysis. Emphasis is on advances in technology and instrumentation as well as analytical results in a variety of contexts. This volume is comprised of 13 chapters and begins with a discussion on the use of spectroscopy in liquid chromatographic analysis of foods, with particular reference to the techniques and instrumentation required to obtain reliable qualitative data on components isolated via HPLC. The reader is then introduced to HPLC determination of naturally occurring capsaicins; Fast separation of amino acids using ion exchange chromatography; reversed phase HPLC for analyzing aflatoxins in foods and beverages via fluorescence detection; and the use of dual detectors for HPLC multivitamin analysis of citrus juices. High performance radial chromatography of aflatoxins and HPLC analysis of monosaccharides in avocado are also explored. This book will be of interest to students, chemists, food technologists, and those in the food and beverage industry.

Liquid Chromatographic Analysis of Food and Beverages V2
Liquid Chromatographic Analysis of Food and Beverages V2

Author: George Charalambous

Publisher: Elsevier

Published: 2012-12-02

Total Pages: 340

ISBN-13: 0323155243

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Liquid Chromatographic Analysis of Food and Beverages, Volume 2 focuses on the role and utilization of reversed-phase separation techniques in the food, agricultural, biochemical, biomedical, and clinical area. This book discusses the high pressure liquid chromatography; estimation of dextrose equivalent value of starch hydrolysates from liquid chromatographic profiles; and analysis of gluconic acid in botrytized wines. The HPLC of carbohydrate products; reducing sugar derivatization for ultraviolet absorption detection in HPLC analyses; and quantitative determination of dextromethorphan hydrobromide in cough remedies by high precision liquid chromatography are also elaborated. This text likewise discusses the separation of hop compounds by reverse-phase HPLC and analysis of polymethoxylated flavones in orange juice and fruit parts. This book is a good reference for food technologists and researchers conducting work on liquid chromatographic analysis of food and beverages.

Food Analysis by HPLC, Third Edition
Food Analysis by HPLC, Third Edition

Author: Leo M.L. Nollet

Publisher: CRC Press

Published: 2012-11-16

Total Pages: 1081

ISBN-13: 1439830843

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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 successful and lauded by food scientists worldwide, this third edition examines: Recent trends in HPLC HPLC separation techniques for amino acids, peptides, proteins, neutral lipids, phospholipids, carbohydrates, alcohols, vitamins, and organic acids HPLC analysis techniques for sweeteners, colorants, preservatives, and antioxidants HPLC determinations of residues of mycotoxins, antimicrobials, carbamates, organochlorines, organophosphates, herbicides, fungicides, and nitrosamines HPLC determinations of residues of growth promoters, endocrine disrupting chemicals, polycyclic aromatic hydrocarbons, polychlorinated biphenyls, and dioxins HPLC applications for the analysis of phenolic compounds, anthocyanins, betalains, organic bases, anions, and cations Presenting specific and practical applications to food chemistry, the contributors provide detailed and systematic instructions on sample preparation and separation conditions. The book is an essential reference for those in the fields of chromatography, analytical chemistry, and, especially, food chemistry and food technology.

Chromatography in Food Science and Technology
Chromatography in Food Science and Technology

Author: Tibor Cserhati

Publisher: CRC Press

Published: 2020-08-26

Total Pages: 568

ISBN-13: 1000117243

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oCompilation and evaluation of the newest applications of chromatography for food science and technology oEnumeration of chromatographic methods and critical discussion of results This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products. Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro and microcomponents. Chromatographic methods are compiled according to the character of the food components to be separated. The book's chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food-related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.

Chromatographic Analysis of Environmental and Food Toxicants
Chromatographic Analysis of Environmental and Food Toxicants

Author: Takayuki Shibamoto

Publisher: CRC Press

Published: 2021-05-30

Total Pages: 344

ISBN-13: 1000445003

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Shows how to choose the most effective techniques for assessing the toxicity of chemicals in both food and the environment. examines a wide range of volatile compounds from toxic aldehydes and pesticides to micotoxins and dioxins.

Liquid Chromatography
Liquid Chromatography

Author: M. Herrero

Publisher: Elsevier Inc. Chapters

Published: 2013-01-08

Total Pages: 34

ISBN-13: 0128071168

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Analysis of foods and food components using liquid chromatography (LC) is presented in this chapter, paying special attention to the analysis of carbohydrates, vitamins, amino acids, peptides, proteins, and lipids as well as other minor food compounds (e.g., polyphenols and carotenoids) and food additives used as preservatives, antioxidants, colorants, or sweeteners. The text includes fundamentals about their physiological roles together with sample preparation and LC conditions used for their analysis in foods.