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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Formáid:	Online
Teanga:	Béarla
Foilsithe / Cruthaithe:	MDPI - Multidisciplinary Digital Publishing Institute 2021
Ábhair:	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
Rochtain ar líne:	ONIX_20210501_9783039433629_967
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Application of Liquid Chromatography in Food Analysis

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