In the last decade there has been a rapid development in analytical
techniques to detect and measure trace or micronutrients of foods. Microanalytical
methods that were once seldom employed have now become
routine. Detailed information on these techniques is widely available in the
literature, but there is no single source of reference on their application to
food systems. The publication of this book, which contains selected analytical
methodologies with emphasis on those more recently developed, is a
valuable contribution to food scientists, because it gives comprehensive
presentation of the principles, techniques, and applications in food systems.
The applications cover volatile and nonvolatile components, micronutrients,
and other constituents of foods, including agricultural residues and
contaminants. This book also complements traditional texts of food analysis,
which are often based on methods that are cumbersome, methods whose
sensitivity and accuracy have been surpassed by modern and improved
instrumentation.