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Cover Art
PRINTED BOOKS
Author Cserháti, Tibor.

Title Chromatography in food science and technology / Tibor Cserháti, Esther Forgács.

Published Lancaster, Pa. : Technomic Publishing, [1999]
©1999

Copies

Location Call No. Status
 UniM Dookie  664.07 CSER    AVAILABLE
Physical description xvi, 552 pages : illustrations ; 24 cm
Series Food science and technology (Marcel Dekker, Inc.) ; 79.
Bibliography Includes bibliographical references and index.
Contents Chapter 1. Theory and Practice of Chromatography 1 -- 1.1 Gas Chromatography 1 -- 1.2 Liquid Chromatography 5 -- 1.3 Capillary Electrophoresis 8 -- Chapter 2. Macrocomponents in Foods 11 -- 2.1 Separation of Carbohydrates 11 -- 2.2 Separation of Lipids 51 -- 2.3 Separation of Amino Acids, Amines, Peptides and Proteins 158 -- Chapter 3. Microcomponents in Foods 299 -- 3.1 Vitamins and Provitamins 299 -- 3.2 Miscellaneous Bioactive Microcomponents 324 -- 3.3 Separation of Food Additives 470.
Summary 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.
Other author Forgács, Esther, 1957-
Subject Food -- Sensory evaluation.
Chromatographic analysis.
ISBN 1566767490