Application of Liquid Chromatography in Food Analysis

• Другие авторы: Núñez, Oscar (Редактор), Lucci, Paolo (Редактор)
• Формат: Электронный ресурс Глава книги
• Язык: английский
• Опубликовано: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Предметы: Research & information: general; 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
• Online-ссылка: DOAB: download the publication; DOAB: description of the publication

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...