Royal Society of Chemistry (Great Britain)

Hilmer Sørensen

Susanne Sorensen

Charlotte Bjergegaard

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.

Charlotte Bjergegaard

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