Chromatography in Food Science and Technology / Edition 1

by Tibor Cserhati, Esther Forgacs

Overview

oCompilation and evaluation of the newest applications of chromatography for food science and technology
•Enumeration 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.

Product Details

ISBN-13:	9781566767491
Publisher:	Taylor & Francis
Publication date:	06/25/1999
Pages:	568
Product dimensions:	6.00(w) x 9.00(h) x (d)

About the Author

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

Table of Contents

Prerace — List of Abbreviations — Chapter 1. Theory and Practice of Chromatography — 1.1 Gas Chromatography — 1.2 Liquid Chromatography — 1.3 Capillary Electrophoresis — Chapter 2. Macrocomponents in Foods — 2.1 Separation of Carbohydrates — 2.2 Separation of Lipids — 2.3 Separation of Amino Acids, Amines, Peptides and Proteins — Chapter 3. Microcomponents in Foods — 3.1 Vitamins and Provitamins — 3.2 Miscellaneous Bioactive Microcomponents — 3.3 Separation of Food Additives — References — Index.

Editorial Reviews

Cserh<'a>ti and Forg<'a>cs (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, liquid chromatography, and capillary electrophoresis. Then they consider macrocomponents in foods, describing the separation of carbohydrates; lipids; and amino acids, amines, peptides, and proteins. The microcomponents in foods they deal with from the perspectives of vitamins and provitamins, miscellaneous bioactive microcomponents, and the separation of food additives. The reference is for practicing professionals, researchers, and advanced students. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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