HPLC in Food Analysis
2nd Edition
Published on 10. March 1988
Book
Hardback
340 pages
978-0-12-464781-7 (ISBN)
Description
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.
Reviews / Votes
"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
More details
Series
Edition
2nd edition
Language
English
Place of publication
San Diego
United States
Publishing group
Elsevier Science Publishing Co Inc
Target group
Professional and scholarly
Food scientists, technologists, and analytical chemists.
Edition type
New edition
Dimensions
Height: 229 mm
Width: 152 mm
Weight
860 gr
ISBN-13
978-0-12-464781-7 (9780124647817)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Content
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.
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.