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...

詳細記述

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書誌詳細
共著者: Núñez, Oscar, Lucci, Paolo
フォーマット: Livro
言語:Inglês
出版事項: MDPI - Multidisciplinary Digital Publishing Institute 2020
主題:
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and 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
オンライン･アクセス:https://directory.doabooks.org/handle/20.500.12854/69221
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