Chromatography in Food Science and Technology: 1st Edition (Hardback) book cover

Chromatography in Food Science and Technology

1st Edition

By Tibor Cserhati, Esther Forgacs

CRC Press

568 pages

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Hardback: 9781566767491
pub: 1999-06-25
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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.

Table of Contents


List of Abbreviations

Theory and practice of chromatography

oGas chromatography

oLiquid chromatography

oThin-layer chromatography

oHigh performance liquid chromatography

oCapillary electrophoresis

Macrocomponents in foods

oSeparation of carbohydrates

oMono- and disaccharides

oOligo- and polysaccharides, decomposition products

oSeparation of lipids

oFatty acids



oOther lipoid compounds

oSeparation of amino acids, amines, peptides and proteins

oAmino acids


Microcomponents in foods

oVitamins and provitamins

oMiscellaneous bioactive microcomponents

oAroma and flavor components

oColor pigments

oSeparation of food additives

oGas-liquid chromatography

oThin-layer chromatography

oHigh performance liquid chromatography

oCapillary zone electrophoresis and micellar electrokinetic capillary chromatography

Subject Categories

BISAC Subject Codes/Headings:
SCIENCE / Chemistry / Industrial & Technical