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Chromatography in Food Science and Technology

Valeria Severino

370 pages
Arcler Education Inc
Chromatography in Food Science and Technology discusses the emerging point-of-care technologies for the analysis of food safety. This book gives insight into basic concepts of chromatography techniques related to food science and technology so as to understand the major role and application of chromatographic techniques for the analysis of authenticity and integrity of food. This book also discusses about analysis of enantiomers in products of food interest, advanced lc–ms-based methods to study the co-occurrence and metabolization of multiple mycotoxins in cereals and cereal-based food, molecularly imprinted polymers as extracting media for the chromatographic determination of antibiotics in milk, inhibitory effects of green tea polyphenols on microbial metabolism of aromatic amino acids in humans revealed by metabolomic analysis and gradual optimization of headspace solid-phase microextraction conditions of volatiles in pepper chicken soup combined with gas chromatography-mass spectrometry and principal component analysis.
Author Bio
Valeria Severino obtained her PhD in Biological Processes and Biomolecules from the Second University of Naples in 2009. Her scientific interests concern the structural and functional characterization of proteins and peptides by using biochemical approaches. Fields of expertise comprises food chemistry, cellular biology, natural products and related applications. She published more than 40 papers on international peer-reviewed journals.