Food Analysis by HPLC, Third Edition

This third edition maintains the high quality that made the previous editions so successful and lauded by food scientists worldwide. It offers comprehensive coverage in nearly all categories of food components analyzed by HPLC, including amino acids, peptides, proteins (proteomics), neutral lipids, phospholipids, carbohydrates, and alcohols. It also explores fat- and water-soluble vitamins, organic acids, mycotoxins, sweeteners, colorants, preservatives, antioxidants, antimicrobial residues, and pesticides. The book provides practical information for all those involved in the production, development, or routing analysis of foods and food products. This edition contains new chapters on herbicides and fungicides, EDCs, PAHs, dioxins, and PCBs (POPs).