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.

Contents

Recent Developments in High-Performance Liquid Chromatography; Chiara Fanali, Paola Dugo, Luigi Mondello, Giovanni D’Orazio, and Salvatore Fanali

Amino Acids; M-Concepción Aristoy and Fidel Toldrá

Peptides; Blanca Hernández-Ledesma, Daniel Mart&iacutqueda, Beatriz Miralles, Lourdes Amigo, and José Ángel Gómez-Ruiz

HPLC of Food Proteins; C. Esteve, M. L. Marina, and M. C. García

Neutral Lipids; Domenico Marini and Federico Marini

Phospholipids; Harrabi Saoussem

HPLC Determination of Carbohydrates in Foods; Miguel Peris-Tortajada

HPLC Analysis of Alcohols in Foods and Beverages; María Jesús Lerma García and Ernesto Fco. Simó Alfonso

Fat-Soluble Vitamins; Leo M. L. Nollet

Water-Soluble Vitamins; L. F. Russell

Organic Acids; Mónica González and Venerando González

Mycotoxins; Carlo Brera, Barbara De Santis, Francesca Debegnach, Emanuela Gregori, and Elena Pannunzi

Sweeteners; Maroula G. Kokotou, Alexandros G. Asimakopoulos, and Nikolaos S. Thomaidis

Colorants; Alexandros G. Asimakopoulos, Maroula G. Kokotou, and Nikolaos S. Thomaidis

Preservatives; Constantinos K. Zacharis and Paraskevas D. Tzanavaras