Chromatography in Food Science and Technology

ISBN-13: 9781566767491 / Angielski / Twarda / 1999 / 568 str.

Tibor Cserhati;Esther Forgacs

Opis

Cserhbti and Forgbcs (both chemistry, Hungarian Academy of Sciences) compile and concisely evaluate recent results in the rapidly developing domain of chromatography, briefly enumerate the methods applied, and critically discuss the results. Under theory and practice they discuss gas chromatography,

oCompilation and evaluation of the newest applications of chromatography for food science and technology
oEnumeration of chromatographic methods and critical discussion of results

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 microcomponents. 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.

Spis treści

PrefaceList of Abbreviations Theory and practice of chromatographyoGas chromatography oLiquid chromatographyoThin-layer chromatography oHigh performance liquid chromatographyoCapillary electrophoresisMacrocomponents in foodsoSeparation of carbohydratesoMono- and disaccharides oOligo- and polysaccharides, decomposition productsoSeparation of lipids oFatty acids oTriglycerides oSteroids oOther lipoid compoundsoSeparation of amino acids, amines, peptides and proteinsoAmino acids oAnionsMicrocomponents in foods oVitamins and provitamins oMiscellaneous bioactive microcomponents oAroma and flavor components oColor pigments oSeparation of food additivesoGas-liquid chromatography oThin-layer chromatography oHigh performance liquid chromatography oCapillary zone electrophoresis and micellar electrokinetic capillary chromatography

O autorze

Institute of Chemistry, Chemical Research CenterHungarian Academy of Sciences. Institute of Chemistry, Chemical Research CenterHungarian Academy of Sciences.