Application Of Liquid Chromatography In Food Analysis
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Application of Liquid Chromatography in Food Analysis
Author | : Oscar Núñez,Paolo Lucci |
Publsiher | : Unknown |
Total Pages | : 132 |
Release | : 2020-10-19 |
Genre | : Electronic Book |
ISBN | : 3039433628 |
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Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans.
Application of Liquid Chromatography in Food Analysis
Author | : Oscar Núñez,Paolo Lucci |
Publsiher | : Unknown |
Total Pages | : 132 |
Release | : 2020 |
Genre | : Electronic Book |
ISBN | : 3039433636 |
Download Application of Liquid Chromatography in Food Analysis Book in PDF, Epub and Kindle
Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans.
HPLC in Food Analysis
Author | : R. Macrae |
Publsiher | : Unknown |
Total Pages | : 340 |
Release | : 1982-01-01 |
Genre | : Beverages |
ISBN | : 0124647804 |
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Opisane so osnove tekočinske kromatografije in določevanje ogljikovih hidratov, maščob, vitaminov, aditivov, barvil, mikotoksinov, amino kislin in beljakovin v živilih s HPLC.
Residue Analysis in Food
Author | : Michael O'Keefe |
Publsiher | : CRC Press |
Total Pages | : 324 |
Release | : 2014-04-21 |
Genre | : Technology & Engineering |
ISBN | : 9781482283525 |
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Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available. This text uniquely combines the principles and applications of the various techniques employed in residue analysis, so as to provide the reader with a thorough understanding and pr
Food Analysis by HPLC
Author | : Leo M.L. Nollet,Fidel Toldra |
Publsiher | : CRC Press |
Total Pages | : 1078 |
Release | : 2012-11-16 |
Genre | : Science |
ISBN | : 9781439830857 |
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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. Tho
Ultra Performance Liquid Chromatography Mass Spectrometry
Author | : Mu Naushad,Mohammad Rizwan Khan |
Publsiher | : CRC Press |
Total Pages | : 480 |
Release | : 2014-03-18 |
Genre | : Science |
ISBN | : 9781466591554 |
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Due to its high sensitivity and selectivity, liquid chromatography–mass spectrometry (LC–MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis presents a unique collection of up-to-date UPLC-MS/MS methods for the separation and quantitative determination of components, contaminants, vitamins, and aroma and flavor compounds in a wide variety of foods and food products. The book begins with an overview of the history, principles, and advancement of chromatography. It discusses the use of UHPLC techniques in food metablomics, approaches for analysis of foodborne carcinogens, and details of UPLC-MS techniques used for the separation and determination of capsaicinoids. Chapters describe the analysis of contaminants in food, including pesticides, aflatoxin, perfluorochemicals, and acrylamide, as well as potentially carcinogenic heterocyclic amines in cooked foods. The book covers food analysis for beneficial compounds, such as the determination of folate, vitamin content analysis, applications for avocado metabolite studies, virgin olive oil component analysis, lactose determination in milk, and analysis of minor components of cocoa and phenolic compounds in fruits and vegetables. With contributions by experts in interdisciplinary fields, this reference offers practical information for readers in research and development, production, and routing analysis of foods and food products.
Ultra Performance Liquid Chromatography Mass Spectrometry
Author | : Mu Naushad,Mohammad Rizwan Khan |
Publsiher | : CRC Press |
Total Pages | : 480 |
Release | : 2014-03-18 |
Genre | : Science |
ISBN | : 9781466591547 |
Download Ultra Performance Liquid Chromatography Mass Spectrometry Book in PDF, Epub and Kindle
Due to its high sensitivity and selectivity, liquid chromatography–mass spectrometry (LC–MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis presents a unique collection of up-to-date UPLC-MS/MS methods for the separation and quantitative determination of components, contaminants, vitamins, and aroma and flavor compounds in a wide variety of foods and food products. The book begins with an overview of the history, principles, and advancement of chromatography. It discusses the use of UHPLC techniques in food metablomics, approaches for analysis of foodborne carcinogens, and details of UPLC-MS techniques used for the separation and determination of capsaicinoids. Chapters describe the analysis of contaminants in food, including pesticides, aflatoxin, perfluorochemicals, and acrylamide, as well as potentially carcinogenic heterocyclic amines in cooked foods. The book covers food analysis for beneficial compounds, such as the determination of folate, vitamin content analysis, applications for avocado metabolite studies, virgin olive oil component analysis, lactose determination in milk, and analysis of minor components of cocoa and phenolic compounds in fruits and vegetables. With contributions by experts in interdisciplinary fields, this reference offers practical information for readers in research and development, production, and routing analysis of foods and food products.
Principles and Applications of Gas Chromatography in Food Analysis
Author | : Michael H. Gordon |
Publsiher | : Springer Science & Business Media |
Total Pages | : 371 |
Release | : 2013-03-08 |
Genre | : Science |
ISBN | : 9781461306818 |
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The food analyst plays an important role in modern society. Stricter control over additives in food and concern about the effects of contamination of food by industrial and agricultural chemicals are among the developments which are leading to an increasing emphasis on detailed and accurate analysis of food. However. analysis of food is required for many reasons, including detection of toxic components, monitoring legislation, detecting adulteration, formulation of controlled diets, controlling formulation during product development and detecting changes in food during storage and processing. Foods comprise a complex mixture of components and food analysis requires efficient methods of separation with high sensitivity or specificity of detection. Although many food components are involatile or thermally labile and therefore not suitable for analysis by gas chromatography, other components are volatile and this technique is the preferred analytical method. Developments in methods of derivati zation, injector design and column technology have also extended the applicability of gas chromatography to the analysis of relatively involatile compounds.