Food analysis by HPLC

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.

Chiara Fanali and Paola Dugo and Luigi Mondello and Giovanni D'Orazio and Salvatore FanaliM-Concepción Aristoy and Fidel ToldráBlanca Hernández-Ledesma and Daniel Martínez-Maqueda and Beatriz Miralles and Lourdes Amiga and José Ángel Gómez-RuizClara Esteve and María Luisa Marina and María Conceptión GarcíaDomenico Marini and Federico MariniHarrabi SaoussemMiguel Peris-TortajadaMaría Jesús Lerma García and Ernesto Fco. Simó AlfonsoLeo M.L. NolletL. Faye RussellMónica González and Venerando GonzálezCarlo Brera and Barbara De Santis and Francesca Debegnach and Emanuela Gregori and Elena PannunziMaroula G. Kokotou and Alexandros G. Asimakopoulos and Nikolaos S. ThomaidisAlexandros G. Asimakopoulos and Maroula G. Kokotou and Nikolaos S. ThomaidisConstantinos K. Zacharis and Paraskevas D. TzanavarasAida Serra and Alba Macia and Mario EstévezSusanne Rath and Ricardo Mathias OrlandoEvaristo Ballesteros Tribaldo and Beatriz Jurado SánchezVicente Andreu and Cristina Blasco and Yolanda PicóJuan F. García-Reyes and Bienvenida Gilbert-López and Natividad Ramos-Martos and Antonio Molina-DíazDietmar R. Kammerer and Maike Kramer and Reinhold CarleNadia Mulinacci and Marzia InnocentiMicaela Benzi and Marco Bobba and Marco Demartini and Valentina Gianotti and Fabio Gosetti and Emilio Marengo and Eleonora Mazzucco and Elisa Robotti and Davide ZampieriSheetal MitalChristof Van Poucke and Christ'l Detaverniei and Carlos Van PeteghemNeil D. Danielson and Jeffrey H. Sherman and Shau GrossmanGuang-Guo Ying and Shan LiuSilvia Amelia Verdiani Tfouni and Mônica Cristiane Rojo CamargoPerugini Monia

Preface	p. ix
Editors	p. xi
Contributors	p. xiii
1 Recent Developments in High-Performance Liquid Chromatography	p. 1
2 Amino Acids	p. 33
3 Peptides	p. 69
4 HPLC of Food Proteins	p. 97
5 Neutral Lipids	p. 139
6 Phospholipids	p. 219
7 HPLC Determination of Carbohydrates in Foods	p. 233
8 HPLC Analysis of Alcohols in Foods and Beverages	p. 253
9 Fat-Soluble Vitamins	p. 271
10 Water-Soluble Vitamins	p. 325
11 Organic Acids	p. 443
12 Mycotoxins	p. 467
13 Sweeteners	p. 493
14 Colorants	p. 515
15 Preservatives	p. 529
16 Synthetic Phenolic Antioxidants	p. 551
17 Antimicrobial Residues	p. 567
18 Determination of Carbamate and Urea Pesticides in Foods	p. 591
19 Organochlorine and Organophosphates by HPLC	p. 647
20 Herbicides and Fungicides	p. 699
21 Phenolic Compounds	p. 717
22 Anthocyanins and Betalains	p. 757
23 Organic Bases	p. 777
24 HPLC of Nitrosamines in Food and Other Matrices	p. 893
25 Residues of Growth Promoters	p. 923
26 Determination of Anions and Cations in Food and Beverages by HPLC	p. 945
27 EDCs	p. 977
28 Polycyclic Aromatic Hydrocarbons	p. 1003
29 Dioxins and PCBs (POPs)	p. 1023
Index	p. 1033

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