Chromatographic techniques in food analysis
1986
Ahmad Abdul Wahab (Institut Penyelidikan dan Kemajuan Pertanian Malaysia, Serdang, Selangor. Bahagian Khidmat Analisa) | Mohd Nordin Mohd Som | Abu Bakar Haji Hussin
A brief description on the use of selected chromatographic techniques as analytical tools in food is described. This paper mentions the use of Gas chromatographic techniques as analytical tools. It gives a brief description of the use of Gas Chromatography - Mass Spectrophotometry (GC-MS) in food analysis such as cocoa flavour, pungency in chillies and essential oil studies. The use of High Performance Liquid Chromatography (HPLC) in the analysis of sugars, amino acids, peptides, benzoic acid, tocopherols and glycosides in Stevia spp. are also mentioned.
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Эту запись предоставил Universiti Putra Malaysia
