Chromatography in Food Science and Technology

By Tibor Cserhati

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.

• Format: Hardcover
• Language: English
• ISBN: 1566767490
• ISBN13: 9781566767491
• Release Date: June 1999
• Publisher: CRC Press
• Length: 568 Pages
• Weight: 2.74 lbs.
• Dimensions: 1.2" x 6.3" x 9.7"