Compositional Analysis of Foods
2013; Elsevier BV; Linguagem: Inglês
10.1016/b978-0-12-415806-1.00011-5
AutoresMiguel Herrero, María Castro‐Puyana, Elena Ibáñez, Alejandro Cifuentes,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoAbstract Current applications and most recent trends in the analysis of foods and food components using liquid chromatography (LC) is presented in this chapter. Although LC is a widely extended analytical tool for food analysis within different fields (safety, quality, and traceability), this work is mainly focused on the analysis of food constituents, paying special attention to the analysis of carbohydrates, vitamins, amino acids, peptides, proteins, and lipids, as well as other minor food compounds (e.g., polyphenols and carotenoids) as well as food additives used as preservatives, antioxidants, colorants, or sweeteners. The text includes fundamentals about their physiological roles together with sample preparation and LC conditions most typically used for their analysis in foods.
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