TY - BOOK ID - 126082717 TI - Application of Liquid Chromatography in Food Analysis AU - Núñez, Oscar AU - Lucci, Paolo PY - 2020 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Research & information: general KW - confectionery fats KW - positional isomers KW - silver-ion HPLC KW - triglycerides KW - high performance liquid chromatography KW - UV detection KW - multivariate calibration KW - food authentication KW - olive oils KW - fraud quantitation KW - controlled environment KW - far infrared irradiation (FIR) KW - light emitting diode (LED) light KW - flavonoid KW - soybean sprouts KW - food and feed analysis KW - liquid chromatography KW - challenges KW - nutritional analysis KW - additives KW - contaminants KW - polyphenols KW - protected designation of origin KW - coupages KW - sparkling wine (cava) KW - characterization KW - chemometrics KW - Passifloraceae KW - Solanaceae KW - hypoglycaemic KW - α-amylase KW - n/a UR - https://www.unicat.be/uniCat?func=search&query=sysid:126082717 AB - Food products are very complex mixtures consisting of naturally occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. However, food is no longer just a biological necessity for survival. Society demands healthy and safe food, but it is also increasingly interested in other quality attributes more related to the origin of the food, the agricultural production processes used, the presence or not of functional compounds, etc. Improved methods for the determination of authenticity, standardization, and efficacy of nutritional properties in natural food products are required to guarantee their quality and for the growth and regulation of the market. Nowadays, liquid chromatography with ultraviolet detection, or coupled to mass spectrometry and high-resolution mass spectrometry, are among the most powerful techniques to address food safety issues and to guarantee food authenticity in order to prevent fraud. The aim of this book is to gather review articles and original research papers focused on the development of analytical techniques based on liquid chromatography for the analysis of food. This book is comprised of six valuable scientific contributions, including five original research manuscripts and one review article, dealing with the employment of liquid chromatography techniques for the characterization and analysis of feed and food, including fruits, extra virgin olive oils, confectionery oils, sparkling wines and soybeans. ER -