Food Analysis by HPLC, Second Edition

Released on by Leo M.L. Nollet
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  • Food Analysis by HPLC, Second Edition Book Detail

  • Author : Leo M.L. Nollet
  • Release Date : 2000-04-05
  • Publisher : CRC Press
  • Genre : Technology & Engineering
  • Pages : 1074
  • ISBN 13 : 9780824784607
  • File Size : 34,34 MB
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Food Analysis by HPLC, Second Edition by Leo M.L. Nollet PDF Summary

Book Description: Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.

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