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Elsevier

Liquid Chromatographic Analysis of Food and Beverages V2

  • 1 Edición - 7 de septiembre de 1979
  • Última edición
  • Editor: George Charalambous
  • Idioma: Inglés

Liquid Chromatographic Analysis of Food and Beverages, Volume 2 focuses on the role and utilization of reversed-phase separation techniques in the food, agricultural, biochemical,… Leer más

Descripción

Liquid Chromatographic Analysis of Food and Beverages, Volume 2 focuses on the role and utilization of reversed-phase separation techniques in the food, agricultural, biochemical, biomedical, and clinical area. This book discusses the high pressure liquid chromatography; estimation of dextrose equivalent value of starch hydrolysates from liquid chromatographic profiles; and analysis of gluconic acid in botrytized wines. The HPLC of carbohydrate products; reducing sugar derivatization for ultraviolet absorption detection in HPLC analyses; and quantitative determination of dextromethorphan hydrobromide in cough remedies by high precision liquid chromatography are also elaborated. This text likewise discusses the separation of hop compounds by reverse-phase HPLC and analysis of polymethoxylated flavones in orange juice and fruit parts. This book is a good reference for food technologists and researchers conducting work on liquid chromatographic analysis of food and beverages.

Índice


Contributors

Foreword

Contents of Volume 1

High Pressure Liquid Chromatography "Everything a Food Chemist Wanted in an Analytical Technique—and More"

A Guide to HPLC Instrument Selection in the Food Science Laboratory

Study of Flavor Constituents Produced from L-Rhamnose-H2S-NH3 Model System Using HPLC

Analysis of Gluconic Acid in Botrytised Wines

HPLC of Carbohydrate Products

Estimation of Dextrose Equivalent Value of Starch Hydrolysates from Liquid Chromatographic Profiles

Reducing Sugar Derivatization for Ultraviolet Absorption Detection in HPLC Analyses

The Quantitative Determination of Dextromethorphan Hydrobromide in Cough Remedies by High Precision Liquid Chromatography

The Advantages of Reversed Phase HPLC in the Quantitative Analysis of Foods and Beverages

Separation of Hop Compounds by Reverse-Phase HPLC

Concurrent Analysis of Vitamin A and Vitamin Ε by Reverse-Phase High Performance Liquid Chromatography

Use of High Performance Liquid Chromatography to Determine Patulin in Apple Juice

New Approaches to the Analysis of Low Molecular Weight Polymers

Analysis of Polymethoxylated Flavones in Orange Juice and Fruit Parts

Index

Detalles del producto

  • Edición: 1
  • Última edición
  • Publicado: 2 de diciembre de 2012
  • Idioma: Inglés

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