Laboratory Products
The Role of Chromatography in food Analysis
Nov 06 2006
Author: Thermo Electron Corporation on behalf of Thermo Electron
Whether it is natural, processed or cooked, food is consumed both for the preservation and enjoyment of human life. Food products are very complex mixtures that hold many nutrients of an organic and inorganic nature. In addition to their natural properties, they can contain xenobiotic substances that come mainly from technological processes, agrochemical treatments or packaging materials. Most reasons for the analysis of food content result from nutrition and health concerns, process-control and quality-assurance purposes or flavour and fragrance issues. Other reasons include the identification of the origin of components, the checking for food adulteration and the ?mining? of food for naturally occurring products. The main method that is employed for food analysis is chromatography. The aim of this article is to provide a brief overview of a number of uses of chromatography for food analyses.
Digital Edition
Lab Asia 31.2 April 2024
April 2024
In This Edition Chromatography Articles - Approaches to troubleshooting an SPE method for the analysis of oligonucleotides (pt i) - High-precision liquid flow processes demand full fluidic c...
View all digital editions
Events
Apr 28 2024 Montreal, Quebec, Canada
May 05 2024 Seville, Spain
InformEx Zone at CPhl North America
May 07 2024 Pennsylvania, PA, USA
May 14 2024 Oklahoma City, OK, USA
May 15 2024 Birmingham, UK