Extraction of Organic Analytes from Foods Food Technology

Table of Contents
Chapter 1 Methodology and Proximate Analysis
1 Extraction of Organic Analytes
2 Sampling
3 Preparation for Extraction (Resumé of Extraction Aids)
4 General Approach to the Extraction of Analytes
5 Resumé of Extraction Methods
6 Proximate Analysis of the Major Food Components
7 References
Chapter 2 Sample Preparation for Extraction
1 Introduction
2 Change of Volume
3 Change of pH
4 Change of Structure
5 Change of State
6 Change of Chemical Composition
7 Automation and Miniaturisation
8 References
Chapter 3 Partition
1 Introduction and Nomenclature
2 Gas/Liquid Partition (GLP)
3 Liquid/Liquid Partition (LLP)
4 Solid/Liquid Partition (SLP)
5 Applications of Partition–Extraction
6 References
Chapter 4 Solvation
1 Introduction
2 Solvent Extraction
3 Matrix Solid-phase Dispersion
4 Sub-critical Fluid Extractions
5 Supercritical Fluid Extraction
6 References
Chapter 5 Distillation
1 Introduction
2 Steam Distillation
3 Organic Solvent Distillation–Extraction
4 Simultaneous Steam Distillation–Extraction
5 Sweep Co-distillation
6 References
Chapter 6 Adsorption
1 Introduction and History
2 Solid-phase Extraction
3 Solid-phase Microextraction (SPME)
4 High Concentration Capacity Extractions
5 References
Chapter 7 Diffusion
1 Introduction
2 Microporous Membrane Liquid–Liquid Extraction
3 Membrane-assisted Solvent Extraction
4 Sorbent Impregnated Membranes
5 Supported Liquid Membrane Extraction (SLME)
6 Pervaporation
7 Dialysis
8 Filtration
9 References
Chapter 8 Conclusion
1 Introduction
2 Recent Reviews
3 Recent Developments
4 Concluding Statement
5 Further Reading
6 References