RSC Food Analysis Monographs
Chromatography and Capillary Electrophoresis in Food Analysis
Hilmer Sorensen (Author), Susanne Sorensen (Author), Charlotte Bjergegaard (Author), Soren Michaelsen (Author)
In the rapidly developing field of analysis it is important to be aware of the newest methods within available techniques. Chromatography and Capillary Electrophoresis in Food Analysis describes chromatographic and electrophoretic principles and procedures for analyses of various amphiphilic and hydrophilic biomolecules, particularly for food analysis. Providing basic information, including general sample preparation, the book then goes on to describe individual analytical methods and exemplify the strategy and methodologies employed for the analyses. The theory necessary to understand the methods and interpretation of results is also included, as are numerous detailed instructions on experiments. Tables, figures and references are included to give a complete picture. Chromatography and Capillary Electrophoresis in Food Analysis will be especially valuable for students and more experienced researchers interested in analysis of natural products, both inside and outside the field of food chemistry.
"This wealth of explanatory detail would make this book a valuable reference text for the post-graduate student, while its breadth of coverage makes it almost essential for the professional food analyst."
Source : Food Australia, 52, (6), June 2000, p 253
"... clearly written and well presented ... an essential acquisition for those employed directly within the industry or allied to the food industry."
Source : Bioseparation, 9, 2000, p 255
"... an excellent source of information ..."
Source : Polish Journal of Food and Nutritional Sciences, 1999 Vol 8/49, No 2, pp 279-280
"... covers a very wide field .... I would recommend this book"
Source : The Analyst Web Site, May 1999
"... a highly recommendable methodical textbook for the students of biochemistry and food science."
Source : Nahrung, 43, 1999, Nr 5, p 349-350
"... a valuable addition to the library ..."
Source : Journal of Food Biochemistry, 24, 1, 2000