TY - CHAP A1 - Burak Demirhan A2 - Hayriye Eda ┼×atana Kara A3 - Buket Er Demirhan ED1 - Mark T. Stauffer Y1 - 2017-12-13 PY - 2017 T1 - Overview of Green Sample Preparation Techniques in Food Analysis N2 - The goal of this book is to present an overview of applications and ideas toward sample preparation methods and techniques used in analysis of foods and beverages. This text is a compilation of selected research articles and reviews dealing with current efforts in the application of various methods and techniques of sample preparation to analysis of a variety of foods and beverages. The chapters in this book are divided into two broad sections. Section 1 deals with some ideas for methods and techniques that are applicable to problems that impact the analysis of foods and beverages and the food and beverage industries overall. Section 2 provides applications of sample preparation methods and techniques toward determination of specific analytes or classes of analytes in various foods and beverages. Overall, this book should serve as a source of scientific information for anyone involved in any aspect of analysis of foods and beverages. BT - Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis SP - Ch. 1 UR - https://doi.org/10.5772/intechopen.68787 DO - 10.5772/intechopen.68787 SN - 978-953-51-3686-6 PB - IntechOpen CY - Rijeka Y2 - 2021-11-28 ER -