1st Edition

Chromatography in Food Science and Technology



ISBN 9781566767491
Published June 25, 1999 by CRC Press
568 Pages

USD $450.00

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Book Description

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

Preface
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
oTriglycerides
oSteroids
oOther lipoid compounds
oSeparation of amino acids, amines, peptides and proteins
oAmino acids
oAnions

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

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Author(s)

Biography

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