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.
Contents of Volume 1
High Pressure Liquid Chromatography "Everything a Food Chemist Wanted in an Analytical Technique—and More"
A Guide to HPLC Instrument Selection in the Food Science Laboratory
Study of Flavor Constituents Produced from L-Rhamnose-H2S-NH3 Model System Using HPLC
Analysis of Gluconic Acid in Botrytised Wines
HPLC of Carbohydrate Products
Estimation of Dextrose Equivalent Value of Starch Hydrolysates from Liquid Chromatographic Profiles
Reducing Sugar Derivatization for Ultraviolet Absorption Detection in HPLC Analyses
The Quantitative Determination of Dextromethorphan Hydrobromide in Cough Remedies by High Precision Liquid Chromatography
The Advantages of Reversed Phase HPLC in the Quantitative Analysis of Foods and Beverages
Separation of Hop Compounds by Reverse-Phase HPLC
Concurrent Analysis of Vitamin A and Vitamin Ε by Reverse-Phase High Performance Liquid Chromatography
Use of High Performance Liquid Chromatography to Determine Patulin in Apple Juice
New Approaches to the Analysis of Low Molecular Weight Polymers
Analysis of Polymethoxylated Flavones in Orange Juice and Fruit Parts
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- © Academic Press 1979
- 28th January 1979
- Academic Press
- eBook ISBN: