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High Performance Liquid Chromatography in Food Control and Research.

Food analysis becomes ever more complex because of the need to measure more parameters to ensure compliance with specifications or regulations. Fortunately, there has been a great deal of automation in the whole field of analytical work but still more measurements are required on ever smaller food components. To solve such problems various high performance separation techniques can now be used, and high pressure liquid chromatography is one of them. HPLC methods are now used for the assessment of high boiling, thermolabile or ionic products but their use is continuously being extended into other areas.

This book provides a comprehensive survey of the possibilities, applications and new developments that are now being made with HPLC as far as food materials are concerned. This technique can now be used to determine the quantitative composition of various compounds and can also be used to check for the permitted maximum concentration of additives or the detection of contamination by undesirable substances.

Eleven authors contributed to this text, which is divided into four sections, although the main headings are further subdivided. Thus, under a section headed High performance liquid chromatography, one finds subdivisions: Modern HPLC - fundamentals and developments; and Separation systems and instrumentation. Under Analysis of food ingredients, there are headings: Components in foods with a high carbohydrate content; Components in foods with a high protein content; Components of foods with a high fat content; Vitamins; and Ions and ionic compounds. Two further main sections carry titles: Analysis of food additives; and Analysis of residues and contaminants.
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Publication:Food Trade Review
Article Type:Book Review
Date:Apr 1, 1993
Previous Article:Chemical Senses, vol. 4: Appetite and Nutrition.
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