Food Analysis by HPLC

by Leo M.L. Nollet (Editor), Fidel Toldra (Editor)

Overview

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.

Product Details

ISBN-13:	9781439830840
Publisher:	Taylor & Francis
Publication date:	11/16/2012
Edition description:	Revised
Pages:	1078
Product dimensions:	7.10(w) x 10.10(h) x 2.10(d)

About the Author

Leo M.L. Nollet, Fidel Toldra

Table of Contents

Recent Developments in High-Performance Liquid Chromatography. Amino Acids. Peptides. HPLC of Food Proteins. Neutral Lipids. Phospholipids. HPLC Determination of Carbohydrates in Foods. HPLC Analysis of Alcohols in Foods and Beverages. Fat-Soluble Vitamins. Water-Soluble Vitamins. Organic Acids. Mycotoxins. Sweeteners. Colorants. Preservatives. Synthetic Phenolic Antioxidants. Antimicrobial Residues. Determination of Carbamate and Urea Pesticides in Foods. Organochlorine and Organophosphates by HPLC. Herbicides and Fungicides. Phenolic Compounds. Anthocyanins and Betalains. Organic Bases. HPLC of Nitrosamines in Food and Other Matrices. Residues of Growth Promoters. Determination of Anions and Cations in Food and Beverages by HPLC. EDCs. Polycyclic Aromatic Hydrocarbons. Dioxins and PCBs (POPs). Index.

Editorial Reviews

“...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
"...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
“...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
“...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

From the Publisher

...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.

2000 Inform

...serves as a unique and invaluable tool.

Advances in Horticultural Science

...an invaluable compilation of methods and information for researchers serious about the HPLC.

Journal of Food Biochemistry

Offer practical, immediately applicable information on all major topics of food compounds analyzable by HPLC, including amino acids, peptides, proteins, lipids, carbohydrates, pesticide and antimicrobial residues, mycotoxins, additives and preservatives, and sweeteners. Reviews sample preparation, separation, and derivatization techniques, describes various HPLC methods used in food analysis, and discusses recently developed detection systems. This second edition contains new chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. The editor is assistant professor of biotechnology at Hogeschool Gent, Belgium. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Booknews

"...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