Utilización de técnicas cromatográficas en el análisis de alimentos
- M.C. Martín-Hernández
- M. Juárez 1
- 1 Instituto del Frío
ISSN: 0300-5755
Any de publicació: 1987
Número: 186
Pàgines: 13-20
Tipus: Article
Altres publicacions en: Alimentaria: Revista de tecnología e higiene de los alimentos
Resum
A description have been given of the main chromatographic techniques used to the food analysis. It has been considered the applications to the groups of components (fat, carbohidrates, proteins and aminoacids, vitamins, organic acids, aroma compounds), additives (preservatives, antioxidants, artificial sweeteners, colors and flavors) and contaminant residues (pesticides, polychlorinated biphenyl and aflatoxins).