in Food Science and Technology
by Tibor Cserhati
This book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products.
Chromatography in Food Science and Technology presents a concise evaluation of existing chromatographic methods used for many food and food product macro- and micro-components. Chromatographic methods are compiled
according to the character of the food components to be separated.
The book’s chapters deal separately with the different classes of food components, presenting both gas and liquid chromatographic methods used for their determination, and discussing the advantages and disadvantages of each. Unlike other references, Chromatography in Food Science and Technology is entirely devoted to the use of chromatography for food analysis, and focuses on practical, food related examples. It treats the theoretical aspects of chromatography briefly, to the degree that the information helps the use and development of new analytical methods for the separation of any kind of food components.
Chromatography in Food Science and Technology will be of interest to analytical chemists in research and development, and analytical quality control specialists in food and beverage processing companies, as well as researchers and students
Chromatographic techniques include: gas-liquid chromatography • thin-layer chromatography • high-performance liquid chromatography • capillary electrophoresis • micellar electrokenetic capillary chromatography
Contents
Theory and practice of chromatography
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