| Popis: |
Current applications and most recent trends in the analysis of foods and food components using liquid chromatography (LC) are 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) and 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. |
