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

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

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

Nilsson, Lars

Food hydrocolloids, January 2013, 2013, 2013-1-00, Letnik: 30, Številka: 1

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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. Display omitted

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Dostop do baze podatkov JCR je dovoljen samo uporabnikom iz Slovenije. Vaš trenutni IP-naslov ni na seznamu dovoljenih za dostop, zato je potrebna avtentikacija z ustreznim računom AAI.

Leto	Faktor vpliva		Izdaja		Kategorija		Razvrstitev
Leto	JCR	SNIP	JCR	SNIP	JCR	SNIP	JCR	SNIP

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