Publisher's Synopsis
This text is aimed at graduate students in the nutrition, science, technology and engineering of food who have completed an advanced course in food analysis. It is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC, and GC), spectrophoresis techniques and inorganic techniques (AA, and ICP) and electroanalytical and electrophoresis techniques.;No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two techniques, the microwave-assisted processes and supercritical fluid extraction.
