Application of Liquid Chromatography in Food Analysis
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...
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| Format: | Online |
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| Idioma: | anglès |
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MDPI - Multidisciplinary Digital Publishing Institute
2021
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| Accés en línia: | ONIX_20210501_9783039433629_967 |
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| _version_ | 1865099987868712960 |
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| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-69221 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-692212024-03-27T16:34:20Z Application of Liquid Chromatography in Food Analysis Núñez, Oscar Lucci, Paolo confectionery fats positional isomers silver-ion HPLC triglycerides high performance liquid chromatography UV detection multivariate calibration food authentication olive oils fraud quantitation controlled environment far infrared irradiation (FIR) light emitting diode (LED) light flavonoid soybean sprouts food and feed analysis liquid chromatography challenges nutritional analysis additives contaminants polyphenols protected designation of origin coupages sparkling wine (cava) characterization chemometrics Passifloraceae Solanaceae hypoglycaemic α-amylase n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general 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. 2021-05-01T15:44:04Z 2021-05-01T15:44:04Z 2020 book ONIX_20210501_9783039433629_967 9783039433629 9783039433636 https://directory.doabooks.org/handle/20.500.12854/69221 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/2994 https://mdpi.com/books/pdfview/book/2994 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-03943-363-6 10.3390/books978-3-03943-363-6 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783039433629 9783039433636 132 Basel, Switzerland open access |
| spellingShingle | confectionery fats positional isomers silver-ion HPLC triglycerides high performance liquid chromatography UV detection multivariate calibration food authentication olive oils fraud quantitation controlled environment far infrared irradiation (FIR) light emitting diode (LED) light flavonoid soybean sprouts food and feed analysis liquid chromatography challenges nutritional analysis additives contaminants polyphenols protected designation of origin coupages sparkling wine (cava) characterization chemometrics Passifloraceae Solanaceae hypoglycaemic α-amylase n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general Application of Liquid Chromatography in Food Analysis |
| title | Application of Liquid Chromatography in Food Analysis |
| title_full | Application of Liquid Chromatography in Food Analysis |
| title_fullStr | Application of Liquid Chromatography in Food Analysis |
| title_full_unstemmed | Application of Liquid Chromatography in Food Analysis |
| title_short | Application of Liquid Chromatography in Food Analysis |
| title_sort | application of liquid chromatography in food analysis |
| topic | confectionery fats positional isomers silver-ion HPLC triglycerides high performance liquid chromatography UV detection multivariate calibration food authentication olive oils fraud quantitation controlled environment far infrared irradiation (FIR) light emitting diode (LED) light flavonoid soybean sprouts food and feed analysis liquid chromatography challenges nutritional analysis additives contaminants polyphenols protected designation of origin coupages sparkling wine (cava) characterization chemometrics Passifloraceae Solanaceae hypoglycaemic α-amylase n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| topic_facet | confectionery fats positional isomers silver-ion HPLC triglycerides high performance liquid chromatography UV detection multivariate calibration food authentication olive oils fraud quantitation controlled environment far infrared irradiation (FIR) light emitting diode (LED) light flavonoid soybean sprouts food and feed analysis liquid chromatography challenges nutritional analysis additives contaminants polyphenols protected designation of origin coupages sparkling wine (cava) characterization chemometrics Passifloraceae Solanaceae hypoglycaemic α-amylase n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general |
| url | ONIX_20210501_9783039433629_967 |