Cserháti T., Forgács E. Chromatography in Food Science and Technology

CRC Press, 1999. — 568 p.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.Theory and Practice of Chromatography
- Gas Chromatography
- Liquid Chromatography
- Capillary Electrophoresis
Macrocomponents in Foods
- Separation of Carbohydrates
- Separation of Lipids
- Separation of Amino Acids, Amines, Peptides and Proteins
Microcomponents in Foods
- Vitamins and Provitamins
- Miscellaneous Bioactive Microcomponents
- Separation of Food Additives