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Separation and characterization of food macromolecules using field-flow fractionation: A review

In English

Författare

Summary, in English

Recent years have seen an increasing interest in asymmetrical flow field-flow fractionation (AF4) as a method for the fractionation and characterization of macromolecules and colloidal particles. In this paper utilization of AF4 in food applications is reviewed. Instrumental considerations are discussed as well as which properties can be assessed by AF4 and adequate detection systems. Furthermore, published literature on analysis of food macromolecules with AF4 is critically reviewed. (C) 2012 Elsevier Ltd. All rights reserved.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2013

Språk

Engelska

Sidor

1-11

Publikation/Tidskrift/Serie

Food Hydrocolloids

Volym

30

Issue

1

Dokumenttyp

Artikel i tidskrift

Förlag

Elsevier

Ämne

  • Food Science

Nyckelord

  • Field-flow fractionation
  • Macromolecules
  • Hydrocolloids
  • Characterization
  • Light scattering

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0268-005X