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  7. Chromatography in Food Science and Technology

Chromatography in Food Science and Technology

Tibor Cserhati, Esther Forgacs
Livre relié | Anglais
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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.

Spécifications

Parties prenantes

Auteur(s) :
Tibor CserhatiEsther Forgacs
Editeur:
CRC Press

Contenu

Nombre de pages :
568
Langue:
Anglais

Caractéristiques

EAN:
9781566767491
Date de parution :
25-06-99
Format:
Livre relié
Format numérique:
Genaaid
Dimensions :
159 mm x 246 mm
Poids :
1242 g

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