The latest volume in the Chemical and Functional Properties of Food Components series, Methods of Analysis of Food Components and Additives is a concise presentation of the state of the art in the analysis of food components. The author brings together an international team of experts to summarize key findings on novel methods of analysis of food components, additives, and contaminants, including the identification, speciation, and determination of components in raw materials and food products. They discuss all major classes of food components and contaminants along with components of current interest to the nutraceutical and functional foods industries.