Citation
Ahmad Abdul Wahab, . and Mohd Nordin Mohd Som, . and Abu Bakar Haji Hussin, . Chromatographic techniques in food analysis. pp. 9-16. ISSN 0127-4503
Abstract
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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Abstract
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.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Ill.; 2 tables; 23 ref. Summary (En) |
| AGROVOC Term: | CACAO |
| AGROVOC Term: | CROMATOGRAFIA |
| AGROVOC Term: | ACIDOS GRASOS |
| AGROVOC Term: | AZUCARES |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/18865 |
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