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Liquid Chromatographic Analysis of Food and Beverages V2

  • 1st Edition - December 2, 2012
  • Editor: George Charalambous
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 1 2 - 4 3 1 7 1 7 - 8
  • eBook ISBN:
    9 7 8 - 0 - 3 2 3 - 1 5 5 2 4 - 3

Liquid Chromatographic Analysis of Food and Beverages, Volume 2 focuses on the role and utilization of reversed-phase separation techniques in the food, agricultural, biochemical,… Read more

Liquid Chromatographic Analysis of Food and Beverages V2

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Liquid Chromatographic Analysis of Food and Beverages, Volume 2 focuses on the role and utilization of reversed-phase separation techniques in the food, agricultural, biochemical, biomedical, and clinical area. This book discusses the high pressure liquid chromatography; estimation of dextrose equivalent value of starch hydrolysates from liquid chromatographic profiles; and analysis of gluconic acid in botrytized wines. The HPLC of carbohydrate products; reducing sugar derivatization for ultraviolet absorption detection in HPLC analyses; and quantitative determination of dextromethorphan hydrobromide in cough remedies by high precision liquid chromatography are also elaborated. This text likewise discusses the separation of hop compounds by reverse-phase HPLC and analysis of polymethoxylated flavones in orange juice and fruit parts. This book is a good reference for food technologists and researchers conducting work on liquid chromatographic analysis of food and beverages.