Food analysis by HPLC
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| Other Authors | , |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Boca Raton, Fla. :
CRC Press,
2013.
|
| Edition | 3rd ed. |
| Subjects | |
| Online Access | Full text |
| ISBN | 9781439830857 |
| DOI | 10.1201/b13024 |
| Physical Description | xvi, 1062 p. : ill. |
Cover
Table of Contents:
- 1. Recent developments in high-performance liquid chromatography / Chiara Fanali ... [et al.]
- 2. Amino acids / M-Concepción Aristoy and Fidel Toldrá
- 3. Peptides / Blanca Hernández-Ledesma ... [et al.]
- 4. HPLC of food proteins / Clara Esteve, María Luisa Marina, and María Concepción García
- 5. Neutral lipids / Domenico Marini and Federico Marini
- 6. Phospholipids / Harrabi Saoussem
- 7. HPLC determination of carbohydrates in foods / Miguel Peris-Tortajada
- 8. HPLC analysis of alcohols in foods and beverages / María Jesús Lerma García and Ernesto Fco. Simó Alfonso
- 9. Fat-soluble vitamins / Leo M.L. Nollet
- 10. Water-soluble vitamins / L. Faye Russell
- 11. Organic acids / Mónica González and Venerando González
- 12. Mycotoxins / Carlo Brera ... [et al.]
- 13. Sweeteners / Maroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis
- 14. Colorants / Alexandros G. Asimakopoulos, Maroula G. Kokotou, and Nikolaos S. Thomaidis
- -15. Preservatives / Constantinos K. Zacharis and Paraskevas D. Tzanavaras
- 16. Synthetic phenolic antioxidants / Aida Serra, Alba Macia, and Mario Estévez
- 17. Antimicrobial residues / Susanne Rath and Ricardo Mathias Orlando
- 18. Determination of carbamate and urea pesticides in foods / Evaristo Ballesteros Tribaldo and Beatriz Jurado Sánchez
- 19. Organochlorine and organophosphates by HPLC / Vicente Andreu, Cristina Blasco, and Yolanda Picó
- 20. Herbicides and fungicides / Juan F. García-Reyes ... [et al.]
- 21. Phenolic compounds / Dietmar R. Kammerer, Maike Kramer, and Reinhold Carle
- 22. Anthocyanins and betalains / Nadia Mulinacci and Marzia Innocenti
- 23. Organic bases / Micaela Benzi ... [et al.]
- 24. HPLC of nitrosamines in food and other matrices / Sheetal Mital
- 25. Residues of growth promoters / Christof Van Poucke, Christ'l Detavernier, and Carlos Van Peteghem
- -26. Determination of anions and cations in food and beverages by HPLC / Neil D. Danielson, Jeffrey H. Sherman, and Shau Grossman
- 27. EDCs / Guang-Guo Ying and Shan Liu
- 28. Polycyclic aromatic hydrocarbons / Silvia Amelia Verdiani Tfouni and Mônica Cristiane Rojo Camargo
- 29. Dioxins and PCBs (POPs) / Perugini Monia.