Food Analysis by HPLC
Discusses recent developments in HPLC since the publication of the last edition
Provides recent sample preparation techniques and developments in detection (MS), hyphenation, miniaturization, and automation
Includes new chapters on herbicides and fungicides, endocrine disrupting chemicals, polyaromatic hydrocarbons, dioxins, and PCBs
Makes extensive use of tables to summarize information
Uses consistent chapter structures that made earlier editions so popular
Includes description of methods from start (sample preparation) to end (detection)
"The book is extremely well written and. . .carefully edited. Clear explanations of procedures are accompanied by over 200 diagrams. It is highly recommended to all food analysts, whether they are involved in quality control and assurance, or in research and development. In addition, this text will be invaluable to research students who need to perform HPLC analyses of food components."
". . .excellent coverage [of] HPLC analysis of foods and is recommended for beginning and experienced food analysts. . ..gives comprehensive coverage to nearly all categories of food components that have been analyzed by HPLC, including peptides, carbohydrates, vitamins, and food additives. . ..authors are from a variety of affiliations and international locations. . . providing diversity in perspective and coverage. . . .[a] complete treatment of HPLC as it applies to foods. It is a valuable reference book, not just for chromatography, but for food analysis and food chemistry in general."
"...uniformly well-written and the overall editing is excellent....focused and comprehensive. The book has a 'cookbook' flavor and should interest food scientists or engineers working in quality control or in research and development. Methods are clearly explained, a detail which should appeal to both beginning and experienced analytical chemists....a very useful addition to the library of any scientist involved in the analysis of food or food products or as a reference text for advanced undergraduate or graduate students in the fields of food chemistry, biochemistry or processing."
“...should be included in all laboratory libraries where food analysis is carried out either on a routine quality control basis or for method and product development. . ..an essential source."