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Advanced analysis of carbohydrates in foods

AuthorsHerrero, Miguel ; Cifuentes, Alejandro ; Ibáñez, Elena ; Castillo, M. Dolores del
Issue Date2012
PublisherCRC Press
Taylor & Francis
CitationMethods of Analysis of Food Components and Additives (Cap. 7): 135-164 (2012)
SeriesChemical & Functional Properties of Food Components
AbstractIn this chapter, modern analytical procedures used to study carbohydrates in foods and beverages are discussed. The main advanced analytical methodologies applied to determine the different carbohydrate families (monosaccharides, oligosaccharides, polysaccharides and macromolecules including different glycosilated compounds) are reviewed considering the sample preparation required and the type of technique (separation or spectroscopic) used, including their different couplings, multidimensional- approaches, modern glycomics strategies, etc. The goal of this contribution is, therefore, to provide the reader with a broad and critical view on the different analytical methods nowadays employed to analyze carbohydrates in foods and their foreseeable trends.
Publisher version (URL)http://www.crcnetbase.com/doi/abs/10.1201/b11218-8
Identifiersisbn: 978-1-4398-1552-6
Appears in Collections:(CIAL) Libros y partes de libros
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