Space-saving Sample Preparation Procedure to Monitor Residual Canthaxanthin in Hen Egg Yolk

This chapter offers an appropriate analytical approach for routine antimicrobial drug residue monitoring in food. Canthaxanthin (CX), a colouring ingredient, was quantified in hen egg yolk using a simpler and space-saving sample preparation procedure followed by an isocratic mobile phase

Read More

Small-Scale and Time Shortening Sample Preparation Procedure to Quantify Astaxanthin, Canthaxanthin, and β-Apo-8’-Carotenoic Acid Ethyl Ester in Hen’s Egg Yolk

 Because eggs are highly nutritious, inexpensive, and readily available, they are a very important and basic food. It is critical to improve residual monitoring of eggs in order to maintain their safety. The current chapter described a simple, small-scale, and

Read More