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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, relatively new techniques, the microwave-assisted processes (MAPTM (Chapter 10) and supercritical fluid extraction (Chapter 11).
Features of this book:
- is one the few academic books on food analysis specifically designed for a one semester or one year course
-it contains updated information
- the coverage gives a good balance between theory, and applications of techniques to various food commodities.
The chapters are divided into two distinct sections: the first is a description of the basic theory regarding the technique and the second is dedicated to a description of examples to which the reader can relate in his/her daily work.
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