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Amino acids and other nitrogen-containing compounds

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Principles and Applications of Gas Chromatography in Food Analysis

Part of the book series: Ellis Horwood Series in Food Science and Technology ((EHSFST))

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Abstract

Amino acid analysis is a very important area in food science because nine amino acids are essential components of the diet, namely histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. In addition, the amino acid composition of proteins is an important aspect of the characterization of proteins, and free amino acids are of significance in the flavour of some foods e.g. cheese (Wood et al., 1985).

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Authors
  1. Michael H. Gordon
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  1. Department of Food Science and Technology, University of Reading, UK

    Michael H. Gordon

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© 1990 Ellis Horwood Limited

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Gordon, M.H. (1990). Amino acids and other nitrogen-containing compounds. In: Gordon, M.H. (eds) Principles and Applications of Gas Chromatography in Food Analysis. Ellis Horwood Series in Food Science and Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0681-8_6

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  • DOI: https://doi.org/10.1007/978-1-4613-0681-8_6

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8024-8

  • Online ISBN: 978-1-4613-0681-8

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