New Trends in Sample Preparation Techniques for Food Analysis

Oscar Núñez, PhD (Editor)
Department of Analytical Chemistry, Faculty of Chemistry, University of Barcelona, Barcelona, Spain

Paolo Lucci, PhD (Editor)
Department of Nutrition and Biochemistry, Faculty of Sciences, Pontificia Universidad Javeriana, Bogota, Colombia

Series: Analytical Chemistry and Microchemistry
BISAC: SCI013010

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$190.00

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Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Nowadays, there is a growing need for applications in food control and safety analysis to cope with the analysis of a large number of analytes in a very complex matrix. New analytical procedures are demanding sensitivity, robustness, effectiveness and high resolution within a reduced analysis time. Most of these requirements may be met to a certain extent by the total or partial automation of the conventional analytical methods, including sample preparation or sample pre-treatment coupled on-line to an analytical system.
Despite the advances in chromatographic separations and mass spectrometry techniques, sample preparation is still one of the most important parts in any analytical method development and an effective sample preparation is essential for achieving good analytical results. Obviously, ideal sample preparation methods should be fast, accurate, precise and must keep sample integrity. For this reason, and over the last years, considerable efforts have been made to develop modern approaches in sample treatment techniques that enable the reduction of the analysis time without compromising the integrity of the extraction process. The aim of this book is to discuss new trends in sample preparation techniques applied to food analysis, and it will address not only the principles of each technique, but the most relevant applications in food control and safety analysis published over the few last years. (Imprint: Nova)

Preface

Chapter 1. Novel Sorbent Materials for Off-Line and On-Line Solid-Phase Extraction Applied to Food Analysis
Michele Balzano, Deborah Pacetti and Natale G. Frega (Department of Agricoltural, Food and Enviromental Sciences, Polytechinic Marche University, Italy)

Chapter 2. Application of Molecularly Imprinted Polymers to Solid-Phase Extraction in Food Analysis
Paolo Lucci and Oscar Núñez (Department of Food Science, University of Udine, Udine, Italy, and others)

Chapter 3. Turbulent Flow Chromatography in Food Analysis
Marta Llorca and Marinella Farré (Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Barcelona, Spain)

Chapter 4. QuEChERS Procedures in Food Sample Preparation
Oscar Núñez and Paolo Lucci (Department of Analytical Chemistry, University of Barcelona, Barcelona, Spain, and others)

Chapter 5. Microextraction Methods in Food Sample Preparation
Anna Damascelli (Institute of Sciences of Food Production (ISPA), National Research Council of Italy (CNR), Bari, Italy)

Chapter 6. Ionic Liquids in Food Analysis Sample Preparation
Omar J. Portillo-Castillo, Marsela Garza-Tapia, Abelardo Chávez-Montes, and Rocío Castro-Ríos (Dept. Analytical Chemistry, Faculty of Medicine, Universidad Autónoma de Nuevo León. Mitras Centro Monterrey, NL, México, and others)

Chapter 7. Supercritical Fluid Extraction (SFE) for Rapid and Efficient Sample Preparation, with a Special Focus on Food Contaminants
Sabrina Moret and Lanfranco S. Conte (Department of Food Science, University of Udine, Udine, Italy)

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