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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Bibliographic Details
Other Authors: Núñez, Oscar (Editor), Lucci, Paolo (Editor)
Format: Electronic Book Chapter
Language:English
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
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Online Access:DOAB: download the publication
DOAB: description of the publication
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520 |a 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. 
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650 7 |a Research & information: general  |2 bicssc 
653 |a confectionery fats 
653 |a positional isomers 
653 |a silver-ion HPLC 
653 |a triglycerides 
653 |a high performance liquid chromatography 
653 |a UV detection 
653 |a multivariate calibration 
653 |a food authentication 
653 |a olive oils 
653 |a fraud quantitation 
653 |a controlled environment 
653 |a far infrared irradiation (FIR) 
653 |a light emitting diode (LED) light 
653 |a flavonoid 
653 |a soybean sprouts 
653 |a food and feed analysis 
653 |a liquid chromatography 
653 |a challenges 
653 |a nutritional analysis 
653 |a additives 
653 |a contaminants 
653 |a polyphenols 
653 |a protected designation of origin 
653 |a coupages 
653 |a sparkling wine (cava) 
653 |a characterization 
653 |a chemometrics 
653 |a Passifloraceae 
653 |a Solanaceae 
653 |a hypoglycaemic 
653 |a α-amylase 
653 |a n/a 
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