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Liquid chromatographic analysis of food and beverages V2

Liquid chromatographic analysis of food and beverages V2 by George Charalambous
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Liquid Chromatographic Analysis of Food and Beverages, Volume 2 focuses on the role and utilization of reversed-phase separation techniques in the food, agricultural, biochemical, biomedical, and clinical area.

This book discusses the high pressure liquid chromatography; estimation of dextrose equivalent value of starch hydrolysates from liquid chromatographic profiles; and analysis of gluconic acid in botrytized wines. The HPLC of carbohydrate products; reducing sugar derivatization for ultraviolet absorption detection in HPLC analyses; and quantitative determination of dextromethorphan hydrobromide in cough remedies by high precision liquid chromatography are also elaborated. This text likewise discusses the separation of hop compounds by reverse-phase HPLC and analysis of polymethoxylated flavones in orange juice and fruit parts.

This book is a good reference for food technologists and researchers conducting work on liquid chromatographic analysis of food and beverages.
Elsevier Science; December 2012
340 pages; ISBN 9780323155243
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Title: Liquid chromatographic analysis of food and beverages V2
Author: George Charalambous