Completely updated and revised throughout, Food Analysis by HPLC maintains the high standard of quality that made the first edition so successful and highly lauded by food scientists worldwide.

The book offers practical, immediately applicable information on all major topics of food compounds analyzable by HPLC—including amino acids, peptides, proteins, lipids, carbo-hydrates, alcohols, vitamins, organic acids, organic bases, mycotoxins, additives, preservatives, colorants, sweeteners, antimicrobial residues, pesticide residues, bittering substances, phenolic compounds, pigments, nitrosamines, growth promoters, anions, and cations.

Contains new chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters!

With more than 40 international experts presenting the latest data available, Food Analysis by HPLC, Second Edition:

• Reviews sample preparation, cleanup, separation, and derivatization techniques
• Describes all the various HPLC methods used in food analysis
• Discusses the most recently developed detection systems
• Reveals future trends in HPLC food analysis
• And much more!

With over 500 illustrations and tables and more than 3500 references, Food Analysis by HPLC serves as a unique and invaluable tool for food scientists and technologists; quality assurance and control, biochemical, and food engineers; food, biological, analytical, and brewing chemists and biochemists; biotechnologists; chromatographic analysts; and upper-level undergraduate, graduate, and continuing-education students in these disciplines.

Contents

1. HPLC
2. Amino Acids
3. HPLC of Peptides
4. HPLC of Food Proteins
5. HPLC of Lipids
6. Phospholipid Analysis by HPLC
7. HPLC Determination of Carbohydrates in Foods
8. HPLC Analysis of Alcohols in Foods and Beverages
9. The Fat-Soluble Vitamins
10. Quantitative Determination of Water-Soluble Vitamins
11. HPLC Analysis of Organic Acids
12. Determination of Mycotoxins in Grains and Related Products
13. Intense Sweeteners and Synthetic Colorants
14. Preservatives and Antioxidants
15. HPLC Determination of Antimicrobial Residues in Edible Animal Products
16. Pesticide Residues: Carbamate and Urea Pesticides
17. Pesticide Residues: Organochlorine and Organophosphates
18. Liquid Chromatography of Hop Resin Components and Related Substances
19. HPLC Analysis of Phenolic Compounds
20. Pigments
21. HPLC Analysis of Organic Bases
22. Determination of N-Nitroso Compounds in Foods and Beverages Using HPLC
23. Residues of Growth Promoters
24. Determination of Anions and Cations in Food by HPLC

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