Name: Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis (en Inglés)
Price: 251112.00 COP
Availability: InStock
Author: Naushad, Mu
ISBN: 9781032237015

portada Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis (en Inglés)

Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis (en Inglés)

Formato

Libro Físico

Editorial

Crc Press

Autor

Naushad, Mu

Idioma

Inglés

N° páginas

478

Encuadernación

Tapa Blanda

ISBN13

9781032237015

N° edición

Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis (en Inglés)

Naushad, Mu (Autor) · Crc Press · Tapa Blanda

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Reseña del libro "Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis (en Inglés)"

Due to its high sensitivity and selectivity, liquid chromatography-mass spectrometry (LC-MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry: Evaluation and Applications in Food Analysis presents a unique collection of up-to-date UPLC-MS/MS methods for the separation and quantitative determination of components, contaminants, vitamins, and aroma and flavor compounds in a wide variety of foods and food products. The book begins with an overview of the history, principles, and advancement of chromatography. It discusses the use of UHPLC techniques in food metablomics, approaches for analysis of foodborne carcinogens, and details of UPLC-MS techniques used for the separation and determination of capsaicinoids. Chapters describe the analysis of contaminants in food, including pesticides, aflatoxin, perfluorochemicals, and acrylamide, as well as potentially carcinogenic heterocyclic amines in cooked foods. The book covers food analysis for beneficial compounds, such as the determination of folate, vitamin content analysis, applications for avocado metabolite studies, virgin olive oil component analysis, lactose determination in milk, and analysis of minor components of cocoa and phenolic compounds in fruits and vegetables. With contributions by experts in interdisciplinary fields, this reference offers practical information for readers in research and development, production, and routing analysis of foods and food products.