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dc.contributor.editorNúñez, Oscar
dc.contributor.editorLucci, Paolo
dc.date.accessioned2021-05-01T15:44:04Z
dc.date.available2021-05-01T15:44:04Z
dc.date.issued2020
dc.identifierONIX_20210501_9783039433629_967
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/69221
dc.description.abstractFood 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.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
dc.subject.otherconfectionery fats
dc.subject.otherpositional isomers
dc.subject.othersilver-ion HPLC
dc.subject.othertriglycerides
dc.subject.otherhigh performance liquid chromatography
dc.subject.otherUV detection
dc.subject.othermultivariate calibration
dc.subject.otherfood authentication
dc.subject.otherolive oils
dc.subject.otherfraud quantitation
dc.subject.othercontrolled environment
dc.subject.otherfar infrared irradiation (FIR)
dc.subject.otherlight emitting diode (LED) light
dc.subject.otherflavonoid
dc.subject.othersoybean sprouts
dc.subject.otherfood and feed analysis
dc.subject.otherliquid chromatography
dc.subject.otherchallenges
dc.subject.othernutritional analysis
dc.subject.otheradditives
dc.subject.othercontaminants
dc.subject.otherpolyphenols
dc.subject.otherprotected designation of origin
dc.subject.othercoupages
dc.subject.othersparkling wine (cava)
dc.subject.othercharacterization
dc.subject.otherchemometrics
dc.subject.otherPassifloraceae
dc.subject.otherSolanaceae
dc.subject.otherhypoglycaemic
dc.subject.otherα-amylase
dc.subject.othern/a
dc.titleApplication of Liquid Chromatography in Food Analysis
dc.typebook
oapen.identifier.doi10.3390/books978-3-03943-363-6
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783039433629
oapen.relation.isbn9783039433636
oapen.pages132
oapen.place.publicationBasel, Switzerland


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