Chromatography in Food Science and Technology

oCompilation and evaluation of the newest applications of chromatography for food science and technologyoEnumeration of chromatographic methods and critical discussion of resultsThis 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.;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.