Capillary Gas Chromotography in Food Control and Research

This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material. It is intended for food scientists/chemists, food technologists, and nutritionists.

R. Wittkowski

Capillary Gas Chromatography 1. Fundamental Aspects of Capillary Gas Chromatography 2. Separation System Considerations Analysis of Food Ingredients 3. Components in Foods with a High Carbohydrate Content 4. Fats and Compounds in Fat Containing Foods 5. Aroma Compounds 6. Stereodifferentiation of Chiral Flavor and Aroma Compounds 7. High Molecular Weight Compounds Analysis of Residues and Contaminants 8. Pesticide Analysis 9. Contaminant Analysis 10. Headspace Gas Chromatography of Highly Volatile Compounds