Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/170710
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dc.contributor.authorNúñez Burcio, Oscar-
dc.contributor.authorLucci, Paolo-
dc.date.accessioned2020-09-18T08:37:15Z-
dc.date.available2020-09-18T08:37:15Z-
dc.date.issued2020-09-11-
dc.identifier.issn2304-8158-
dc.identifier.urihttp://hdl.handle.net/2445/170710-
dc.description.abstractFood products are very complex mixtures consisting of naturally-occurring compounds and other substances, generally originating from technological processes, agrochemical treatments, or packaging materials. Several of these compounds (e.g., veterinary drugs, pesticides, mycotoxins, etc.) are of particular concern because, although they are generally present in very small amounts, they are nonetheless often dangerous to human health. On the other hand, food is no longer just a biological necessity for survival. Society, in general, 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. In an increasingly populated world and with an increasingly demanding society regarding food quality, food production has become a completely global aspect on a global level. In addition, in this field, where the number of people involved in the food production process, from its origin to its consumption, is enormous, it is increasingly difficult to guarantee the integrity and, above all, the authenticity of foodstuffs. In consequence, 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. Thus, food safety and food authentication are hot topics for both society and the food industry.-
dc.format.mimetypeapplication/pdf-
dc.language.isoeng-
dc.publisherMDPI-
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.3390/foods9091277-
dc.relation.ispartofFoods, 2020, vol. 9, num. 9, p. 1277-
dc.relation.urihttps://doi.org/10.3390/foods9091277-
dc.rightscc-by (c) Núñez Burcio, Oscar et al., 2020-
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es-
dc.subject.classificationCromatografia de líquids-
dc.subject.classificationQuímica dels aliments-
dc.subject.otherLiquid chromatography-
dc.subject.otherFood composition-
dc.titleApplication of liquid chromatography in food analysis. Editoral-
dc.typeinfo:eu-repo/semantics/article-
dc.typeinfo:eu-repo/semantics/publishedVersion-
dc.identifier.idgrec703274-
dc.date.updated2020-09-18T08:37:15Z-
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess-
Appears in Collections:Articles publicats en revistes (Enginyeria Química i Química Analítica)

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