Chromatography and Capillary Electrophoresis in Food Analysis

Chromatography and Capillary Electrophoresis in Food Analysis
Author: Hilmer Sørensen
Publisher: Royal Society of Chemistry
Total Pages: 492
Release: 1999
Genre: Science
ISBN: 9780854045617

This work describes chromotographic and electrophoretic principles and procedures for analyses of various amphiphilic and hydrophilic biomolecules, particulary for food analysis.

Capillary Electrophoresis in Food Analysis

Capillary Electrophoresis in Food Analysis
Author: María Castro-Puyana
Publisher: Bentham Science Publishers
Total Pages: 560
Release: 2022-06-20
Genre: Science
ISBN: 9815036165

This reference describes recent advances and applications of capillary electrophoresis in the field of food science. The first two chapters are devoted to the fundamentals of capillary electrophoresis, and to the main sample preparation techniques used for food analysis using this miniaturized separation technique, respectively. These two introductory chapters are followed by several chapters focused on the different strategies for analyzing specific food components, including lipids, carbohydrates, proteins, peptides, amino acids, vitamins, polyphenols, and food additives. The information provided in these chapters helps readers to understand and develop appropriate methods to carry out a deep characterization of food samples. Relevant concepts such as food authentication, chemical food safety or the control of the quality and safety of dietary supplements, and food metabolomics are also covered, where appropriate. The big potential of capillary electrophoresis to achieve chiral separations and the determination of enantiomers in food samples or to develop targeted and non-targeted metabolomics strategies to ensure food safety and quality is also described. As an additional step towards analytical miniaturization, a chapter devoted to food analysis by microchip electrophoresis is also included in this book. All 14 chapters are contributed by highly experienced researchers in the field. Capillary Electrophoresis in Food Analysis is a key source of information for food chemists and analytical chemists in industry (quality control laboratories) and academia (research labs and training courses).

Capillary Electrophoresis for Food Analysis

Capillary Electrophoresis for Food Analysis
Author: Richard A. Frazier
Publisher: Royal Society of Chemistry
Total Pages: 152
Release: 2000
Genre: Cooking
ISBN: 9780854044924

Shows food analysts ways to use the capillary electrophoresis (CE) technique for the development of new separation methods specifically for food analysis. After describing CE theory and its modes of separation and detection, the authors (food chemistry, University of Reading) walk step by step through the method development process, detailing resolution, stability, and quantification goals. The handbook concentrates on the two most commonly encountered modes of CE--capillary zone electrophoresis and micellar electrokinetic chromatography. Case studies apply CE to the separation of niacin, green tea catechins, and artificial sweeteners and colors in soft drinks. Annotation copyrighted by Book News, Inc., Portland, OR

Handbook of Food Analysis - Two Volume Set

Handbook of Food Analysis - Two Volume Set
Author: Leo M.L. Nollet
Publisher: CRC Press
Total Pages: 1530
Release: 2015-06-10
Genre: Science
ISBN: 1482297841

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in

Capillary Gel Electrophoresis

Capillary Gel Electrophoresis
Author: Andras Guttman
Publisher: Newnes
Total Pages: 391
Release: 2021-12-04
Genre: Science
ISBN: 0080931359

Capillary Gel Electrophoresis and Related Microseparation Techniques covers all theoretical and practical aspects of capillary gel electrophoresis. It also provides an excellent overview of the key application areas of nucleic acid, protein and complex carbohydrate analysis, affinity-based methodologies, micropreparative aspects and related microseparation methods. It not only gives readers a better understanding of how to utilize this technology, but also provides insights into how to determine which method will provide the best technical solutions to particular problems. This book can also serve as a textbook for undergraduate and graduate courses in analytical chemistry, analytical biochemistry, molecular biology and biotechnology courses. - Covers all theoretical and practical aspects of capillary gel electrophoresis - Excellent overview of the key applications of nucleic acid, protein and complex carbohydrate analysis, affinity-based methodologies, micropreparative aspects and related microseparation methods - Teaches readers how to use the technology and select methods that are ideal for fundamental problems - Can serve as a textbook for undergraduate and graduate courses in analytical chemistry, analytical biochemistry, molecular biology and biotechnology courses

Chromatography and Capillary Electrophoresis in Food Analysis

Chromatography and Capillary Electrophoresis in Food Analysis
Author: Hilmer Sorensen
Publisher: Royal Society of Chemistry
Total Pages: 489
Release: 2007-10-31
Genre: Technology & Engineering
ISBN: 1847550525

In the rapidly developing field of analysis it is important to be aware of the newest methods within available techniques. Chromatography and Capillary Electrophoresis in Food Analysis describes chromatographic and electrophoretic principles and procedures for analyses of various amphiphilic and hydrophilic biomolecules, particularly for food analysis. Providing basic information, including general sample preparation, the book then goes on to describe individual analytical methods and exemplify the strategy and methodologies employed for the analyses. The theory necessary to understand the methods and interpretation of results is also included, as are numerous detailed instructions on experiments. Tables, figures and references are included to give a complete picture. Chromatography and Capillary Electrophoresis in Food Analysis will be especially valuable for students and more experienced researchers interested in analysis of natural products, both inside and outside the field of food chemistry.

Electromigration Techniques

Electromigration Techniques
Author: Boguslaw Buszewski
Publisher: Springer Science & Business Media
Total Pages: 368
Release: 2013-04-23
Genre: Technology & Engineering
ISBN: 3642350437

The book provides the broad knowledge on electromigration techniques including: theory of CE, description of instrumentation, theory and practice in micellar electrokinetic chromatography, isotachophoresis, capillary isoelectric focusing, capillary and planar electrochromatography (including description of instrumentation and packed and monolithic column preparation), 2D-gel electrophoresis (including sample preparation) and lab-on-a-chip systems. The book also provides the most recent examples of applications including food, environmental, pharmaceutical analysis as well as proteomics.

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality
Author: Jian Zhong
Publisher: Woodhead Publishing
Total Pages: 884
Release: 2019-04-16
Genre: Technology & Engineering
ISBN: 0128142189

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. - Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies - Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry - Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods

Capillary Electrophoresis - Mass Spectrometry (CE-MS)

Capillary Electrophoresis - Mass Spectrometry (CE-MS)
Author: Gerhardus de Jong
Publisher: John Wiley & Sons
Total Pages: 364
Release: 2016-09-13
Genre: Science
ISBN: 3527339248

Diese Monographie bietet einen vollständigen Überblick über die Prinzipien und Anwendungen der Kapillarelektrophorese (CE) und der Massenspektrometrie (MS) und legt den Nachdruck insbesondere auf Kopplungsschnittstellen. Ausführlich erläutert werden auch alle relevanten Substanzklassen. Ein einzigartiges Wissenskompendium für alle, die sich CE-MS beschäftigen!

Handbook of Capillary Electrophoresis Applications

Handbook of Capillary Electrophoresis Applications
Author: H. Shintani
Publisher: Springer Science & Business Media
Total Pages: 750
Release: 2012-12-06
Genre: Science
ISBN: 9400915616

Over the last decade, high performance Capillary electrophoresis (HPCE) has emerged as a powerful and versatile separation technique that promises to rival high performance liquid chromatography when applied to the separation of both charged and neutral species. The high speed and high separation efficiency which can be attained using any of the various modes of HPCE has resulted in the increased use of the technique in a range of analytical environments. The procedures are, however, still in the early stages of development and several barriers remain to their adoption as the technique of choice for a range of analytical problems. One such barrier is the selection and optimization of the conditions required to achieve reproducible separations of analytes and it is in this area that this new book seeks to give assistance. The book is written by an international team of authors, drawn from both academic and industrial users, and the manufacturers of instruments. At its heart are a number of tables, divided into specific application areas. These give details of published separations of a wide range of archetypal analytes, the successful separation conditions and the matrix in which they were presented. These tables are based on separations reported since 1992 and are fully referenced to the original literature. The tables are supported by discussions of the problems that a particular area presents and the strategies and solutions adopted to overcome them. The general areas covered are biochemistry, pharmaceutical science, bioscience, ion analysis, food analysis and environmental science.