Gas chromatography in food analysis: an introduction
Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized...
Ausführliche Beschreibung
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| Autor*in: |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1995 |
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| Schlagwörter: |
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| Umfang: |
3 |
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| Reproduktion: |
Emerald Fulltext Archive Database 1994-2005 |
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| Übergeordnetes Werk: |
In: Nutrition & food science - Bingley : Emerald, 1971, 95(1995), 5, Seite 10-12 |
| Übergeordnetes Werk: |
volume:95 ; year:1995 ; number:5 ; pages:10-12 ; extent:3 |
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|---|
| DOI / URN: |
10.1108/00346659510093973 |
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NLEJ219637857 |
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| 520 | |a Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized and moved through a long column by an inertcarrier gas. The column is filled with a packing material covered withan involatile liquid. The molecules of each substance in a mixture willbecome distributed between the gas and the liquid. The more volatile asubstance the longer it will be moving with the carrier gas, and thequicker it will emerge from the column. Some substances must beextracted from the food analysis by GC, e.g. fatty acids fromtriglycerides. Others, such as alcohols, can be injected directly intothe column. | ||
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| 700 | 1 | |a Phillips, Paul |4 oth | |
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10.1108/00346659510093973 doi (DE-627)NLEJ219637857 DE-627 ger DE-627 rakwb eng XA-GB Gas chromatography in food analysis: an introduction 1995 3 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized and moved through a long column by an inertcarrier gas. The column is filled with a packing material covered withan involatile liquid. The molecules of each substance in a mixture willbecome distributed between the gas and the liquid. The more volatile asubstance the longer it will be moving with the carrier gas, and thequicker it will emerge from the column. Some substances must beextracted from the food analysis by GC, e.g. fatty acids fromtriglycerides. Others, such as alcohols, can be injected directly intothe column. Emerald Fulltext Archive Database 1994-2005 Food industry Organic food Holley, Kathy oth Pennington, Mark oth Phillips, Paul oth In Nutrition & food science Bingley : Emerald, 1971 95(1995), 5, Seite 10-12 Online-Ressource (DE-627)NLEJ219579415 (DE-600)2016217-0 nnns volume:95 year:1995 number:5 pages:10-12 extent:3 http://dx.doi.org/10.1108/00346659510093973 GBV_USEFLAG_U ZDB-1-EFD GBV_NL_ARTICLE AR 95 1995 5 10-12 3 |
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10.1108/00346659510093973 doi (DE-627)NLEJ219637857 DE-627 ger DE-627 rakwb eng XA-GB Gas chromatography in food analysis: an introduction 1995 3 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized and moved through a long column by an inertcarrier gas. The column is filled with a packing material covered withan involatile liquid. The molecules of each substance in a mixture willbecome distributed between the gas and the liquid. The more volatile asubstance the longer it will be moving with the carrier gas, and thequicker it will emerge from the column. Some substances must beextracted from the food analysis by GC, e.g. fatty acids fromtriglycerides. Others, such as alcohols, can be injected directly intothe column. Emerald Fulltext Archive Database 1994-2005 Food industry Organic food Holley, Kathy oth Pennington, Mark oth Phillips, Paul oth In Nutrition & food science Bingley : Emerald, 1971 95(1995), 5, Seite 10-12 Online-Ressource (DE-627)NLEJ219579415 (DE-600)2016217-0 nnns volume:95 year:1995 number:5 pages:10-12 extent:3 http://dx.doi.org/10.1108/00346659510093973 GBV_USEFLAG_U ZDB-1-EFD GBV_NL_ARTICLE AR 95 1995 5 10-12 3 |
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10.1108/00346659510093973 doi (DE-627)NLEJ219637857 DE-627 ger DE-627 rakwb eng XA-GB Gas chromatography in food analysis: an introduction 1995 3 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized and moved through a long column by an inertcarrier gas. The column is filled with a packing material covered withan involatile liquid. The molecules of each substance in a mixture willbecome distributed between the gas and the liquid. The more volatile asubstance the longer it will be moving with the carrier gas, and thequicker it will emerge from the column. Some substances must beextracted from the food analysis by GC, e.g. fatty acids fromtriglycerides. Others, such as alcohols, can be injected directly intothe column. Emerald Fulltext Archive Database 1994-2005 Food industry Organic food Holley, Kathy oth Pennington, Mark oth Phillips, Paul oth In Nutrition & food science Bingley : Emerald, 1971 95(1995), 5, Seite 10-12 Online-Ressource (DE-627)NLEJ219579415 (DE-600)2016217-0 nnns volume:95 year:1995 number:5 pages:10-12 extent:3 http://dx.doi.org/10.1108/00346659510093973 GBV_USEFLAG_U ZDB-1-EFD GBV_NL_ARTICLE AR 95 1995 5 10-12 3 |
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10.1108/00346659510093973 doi (DE-627)NLEJ219637857 DE-627 ger DE-627 rakwb eng XA-GB Gas chromatography in food analysis: an introduction 1995 3 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized and moved through a long column by an inertcarrier gas. The column is filled with a packing material covered withan involatile liquid. The molecules of each substance in a mixture willbecome distributed between the gas and the liquid. The more volatile asubstance the longer it will be moving with the carrier gas, and thequicker it will emerge from the column. Some substances must beextracted from the food analysis by GC, e.g. fatty acids fromtriglycerides. Others, such as alcohols, can be injected directly intothe column. Emerald Fulltext Archive Database 1994-2005 Food industry Organic food Holley, Kathy oth Pennington, Mark oth Phillips, Paul oth In Nutrition & food science Bingley : Emerald, 1971 95(1995), 5, Seite 10-12 Online-Ressource (DE-627)NLEJ219579415 (DE-600)2016217-0 nnns volume:95 year:1995 number:5 pages:10-12 extent:3 http://dx.doi.org/10.1108/00346659510093973 GBV_USEFLAG_U ZDB-1-EFD GBV_NL_ARTICLE AR 95 1995 5 10-12 3 |
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10.1108/00346659510093973 doi (DE-627)NLEJ219637857 DE-627 ger DE-627 rakwb eng XA-GB Gas chromatography in food analysis: an introduction 1995 3 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized and moved through a long column by an inertcarrier gas. The column is filled with a packing material covered withan involatile liquid. The molecules of each substance in a mixture willbecome distributed between the gas and the liquid. The more volatile asubstance the longer it will be moving with the carrier gas, and thequicker it will emerge from the column. Some substances must beextracted from the food analysis by GC, e.g. fatty acids fromtriglycerides. Others, such as alcohols, can be injected directly intothe column. Emerald Fulltext Archive Database 1994-2005 Food industry Organic food Holley, Kathy oth Pennington, Mark oth Phillips, Paul oth In Nutrition & food science Bingley : Emerald, 1971 95(1995), 5, Seite 10-12 Online-Ressource (DE-627)NLEJ219579415 (DE-600)2016217-0 nnns volume:95 year:1995 number:5 pages:10-12 extent:3 http://dx.doi.org/10.1108/00346659510093973 GBV_USEFLAG_U ZDB-1-EFD GBV_NL_ARTICLE AR 95 1995 5 10-12 3 |
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Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized and moved through a long column by an inertcarrier gas. The column is filled with a packing material covered withan involatile liquid. The molecules of each substance in a mixture willbecome distributed between the gas and the liquid. The more volatile asubstance the longer it will be moving with the carrier gas, and thequicker it will emerge from the column. Some substances must beextracted from the food analysis by GC, e.g. fatty acids fromtriglycerides. Others, such as alcohols, can be injected directly intothe column. |
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Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized and moved through a long column by an inertcarrier gas. The column is filled with a packing material covered withan involatile liquid. The molecules of each substance in a mixture willbecome distributed between the gas and the liquid. The more volatile asubstance the longer it will be moving with the carrier gas, and thequicker it will emerge from the column. Some substances must beextracted from the food analysis by GC, e.g. fatty acids fromtriglycerides. Others, such as alcohols, can be injected directly intothe column. |
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Introduces gas chromatography (GC) a key analytical technique inthe food industry. It enables complex organic substances to be separatedand identified quickly and cheaply. Substances to be analysed by GC mustbe volatile, i.e. readily pass into the gas phase. The substance to beanalysed is vaporized and moved through a long column by an inertcarrier gas. The column is filled with a packing material covered withan involatile liquid. The molecules of each substance in a mixture willbecome distributed between the gas and the liquid. The more volatile asubstance the longer it will be moving with the carrier gas, and thequicker it will emerge from the column. Some substances must beextracted from the food analysis by GC, e.g. fatty acids fromtriglycerides. Others, such as alcohols, can be injected directly intothe column. |
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7.4017696 |