Food Analysis
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Edward Muntean
About this book
This book provides updated information about applications of ion chromatography (IC) in food science, such as food quality control, food authentication and analysis of residues in certain food products. Among liquid chromatography methods, IC can be considered one of the most valuable analytical tools, an advantageous environmentally friendly technique able to provide a convenient determination of various analytes such as anions, cations, organic acids, carbohydrates, amines, amino acids, aminoglycosides, proteins, peptides, etc. Recent developments such as in-line eluent generation systems, capillary IC and combustion IC, are also described. The book is intended to serve as an organized resource for students, researchers and food analysts, but can be a relevant support for researchers from related fields. It highlights that IC can be even more powerful and effi cient when more complex equipment is available, while proper knowledge empowers the user to obtain relevant data from this.
- Gives a comprehensive overview of the major applications of ion chromatography in food science.
- Outlines the latest developments and techniques for using ion chromatography in food analysis, food safety and food authentication.
Author / Editor information
Edward Muntean
is professor at the Department of Food Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj Napoca, Romania. His research focuses on applications of HPLC and ion chromatography in food and environmental research.
Topics
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Frontmatter
I -
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Foreword
V -
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Contents
VII -
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List of abbreviations
IX -
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1 Introduction
1 -
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2 Ion chromatography
31 -
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3 IC applications in food analysis, quality control, food safety and food authentication
87 -
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4 Recent developments in ion chromatography
137 -
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5 Sample preparation for ion chromatography
153 -
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6 Troubleshooting issues
163 -
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Index
173
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Manufacturer information:
Walter de Gruyter GmbH
Genthiner Straße 13
10785 Berlin
productsafety@degruyterbrill.com
