Liquid Chromatography Chapter 11 Compositional Analysis of Foods

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Analysis of foods and food components using liquid chromatography (LC) is presented in this chapter 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 used for their analysis in foods.

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