CHROMATOGRAPHIC METHODS FOR FOOD CONSTITUENTS & CONTAMINANTS ANALYSIS

Food constituents and additives play a vital role in the modern food industry and are generally used for maintaining food quality and characteristics as well as food safety. Presently research on food products are mainly directed towards investigating the structure and interaction of food ingredients, how they are affected by changes in the environment and development of newer food products. Both these fundamental research and product development require development of different analytical techniques to characterize the overall properties of food, to ascertain the role that each ingredients play in determining the overall properties of food and to determine how the properties of food are affected by various processing conditions and contaminants. This book provides information on the development and validation of HPLC, HPTLC and LC-MS methods for the estimation of Curcumin & piperine, Ellagic acid, Monosodium L Glutamate, Vanillin, Colorants like Tartrazine & Sunset Yellow and Acrylamide in various food products.

Autorentext

Dr. N. Krishna veni, Assistant Professor, Department of Pharmaceutical Analysis, JSS College of Pharmacy, [A Constituent College of JSS University, Mysore], Udhagamandalam, India is a senior analytical chemist in the field of pharmaceutical and food analysis.To her credit she has several publications in national and international journals.