Residue Analysis in Food: Principles and Application uniquely combines the principles and applications of the various techniques employed in residue analysis, so as to provide the reader with a thorough understanding and practical demonstration of the science of residue analysis in food. The various techniques employed in residue analysis are described in detail in this book.

Each chapter deals with the principles underlying the techniques and illustrates practical applications of the technique through examples from the scientific literature. Written by established scientists working in the areas of technique development and application to residue analysis, the text describes the sequence of the analytical procedure, from sample treatment through to residue determination.

Of interest to all scientists in the field of residue analysis and food safety, Residue Analysis in Food: Principles and Application is an essential reference for practicing residue analysts and researchers.

Contents

1. Primary Extraction Technologies
2. Sorbent Technologies
3. Automated Extraction / Clean-Up Technologies
4. Immunochemical and Receptor Technologies
5. High Performance Thin Layer Chromatography for Residue Analysis
6. Gas Chromatography
7. High Performance Liquid Chromatography
8. Regulatory Aspects of Residue Analysis

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