Transcription of HPLC for Food Analysis - Agilent
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HPLC for Food Analysis - Agilent
HPLCfor FoodAnalysisA Primer Copyright Agilent Technologies Company, 1996-2001. All rights reserved. Reproduction, adaption, or translationwithout prior written permission is prohibited, except asallowed under the copyright in Germany September 01, 2001 Publication Number FoodAnalysisThe fundamentals of analternative approach tosolving tomorrow smeasurementchallengesAngelikaGratzfeld- H sgen andRainer SchusterA PrimerAcknowledgementsWe would like to thank ChristineMiller and John Jaskowiak fortheir contributions to this Miller is an applicationchemist with Agilent Technologiesand is responsible for the material contained in chapter 5. Mr. Jaskowiak, who wrote chapter 7,is a product manager for liquidchromatography products atAgilent Technologies. Copyright Agilent Technologies Company 1996-2001. All rights reserved. Reproduction,adaption, or translation without priorwritten permission is prohibited, exceptas allowed under the copyright in Germany, September 1, Number 5988-3294 ENIIIP refaceModern agriculture and food processing often involve theuse of chemicals.
addition to rendering foods more palatable and stimulating, acidulants act as • flavoring agents to intensify certain tastes and mask undesirable aftertastes • buffering agents to control the pH during food processing and of the finished products • …
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