HPLC in Food Analysis / edited by R. Macrae.
Material type: TextSeries: Food Science and Technology : A Series of MonographsPublication details: London : Academic Press, c.1988.Edition: 2nd edDescription: xiv, 502 p. : ill. ; 24 cmISBN:- 0124647812
- 664.07 MAC
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
Standard Loan | Moylish Library Main Collection | 664.07 MAC (Browse shelf(Opens below)) | Available | 39002000238213 |
Enhanced descriptions from Syndetics:
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.
Includes bibliographical references and index.
Table of contents provided by Syndetics
- Theory and Practice of HPLC
- Applications of HPLC to Food Analysis
- Determination of Carbohydrates
- The Analysis of Lipids by HPLC
- Determination of Vitamins
- Determination of Food Additives by HPLC
- Determination of Synthetic Food Colours by HPLC
- HPLC of Natural Pigments in Foodstuffs
- Determination of Mycotoxins
- Determination of Polynuclear Aromatic Hydrocarbons and Nitrosamines
- Determination of Pesticide Residue
- Determination of Amino Acids
- Liquid Chromatography/Mass Spectrometry
- Each chapter includes references
- Index