LEADER 03743nam  2200721z- 450 
001 9910557597803321
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035   $a(CKB)5400000000043699
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/69221
035   $a(EXLCZ)995400000000043699
100   $a20202105d2020      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aApplication of Liquid Chromatography in Food Analysis
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2020
215   $a1 electronic resource (132 p.)
311   $a3-03943-362-8 
311   $a3-03943-363-6 
330   $aFood 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 and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans.
606   $aResearch & information: general$2bicssc
610   $aconfectionery fats
610   $apositional isomers
610   $asilver-ion HPLC
610   $atriglycerides
610   $ahigh performance liquid chromatography
610   $aUV detection
610   $amultivariate calibration
610   $afood authentication
610   $aolive oils
610   $afraud quantitation
610   $acontrolled environment
610   $afar infrared irradiation (FIR)
610   $alight emitting diode (LED) light
610   $aflavonoid
610   $asoybean sprouts
610   $afood and feed analysis
610   $aliquid chromatography
610   $achallenges
610   $anutritional analysis
610   $aadditives
610   $acontaminants
610   $apolyphenols
610   $aprotected designation of origin
610   $acoupages
610   $asparkling wine (cava)
610   $acharacterization
610   $achemometrics
610   $aPassifloraceae
610   $aSolanaceae
610   $ahypoglycaemic
610   $a?-amylase
615  7$aResearch & information: general
700   $aNu?n?ez$b Oscar$4edt$01303475
702   $aLucci$b Paolo$4edt
702   $aNu?n?ez$b Oscar$4oth
702   $aLucci$b Paolo$4oth
906   $aBOOK
912   $a9910557597803321
996   $aApplication of Liquid Chromatography in Food Analysis$93027092
997   $aUNINA