New trends in sample preparation techniques for food analysis

Content: NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS 
 NEW TRENDS IN SAMPLE PREPARATION TECHNIQUES FOR FOOD ANALYSIS 
 CONTENTS 
 PREFACE 
 Chapter 1 NOVEL SORBENT MATERIALS FOR OFF-LINE AND ON-LINE SOLID-PHASE EXTRACTION APPLIED TO FOOD ANALYSIS 
 ABSTRACT 
 1. INTRODUCTION 
 2. OFF-LINE AND ON-LINE SPE APPROACHES 
 3. APPLICATION OF THE SPE PHASE IN FOOD ANALYSIS 
 3.1. Molecular Recognition Sorbents 
 3.1.1. Immunosorbents 
 3.1.2. Aptamers
 3.2. Graphene 
 3.3. Nanostructured Materials 
 3.3.1. Electrospun Polymer Nanofibers 
 3.3.2. Carbon Nanotubes 3.4. Mixed Mode Polymeric Sorbents CONCLUSION 
 REFERENCES 
 Chapter 2 APPLICATION OF MOLECULARLY IMPRINTED POLYMERS TO SOLID-PHASE EXTRACTION IN FOOD ANALYSIS 
 ABSTRACT
 1. INTRODUCTION 
 2. MOLECULAR IMPRINTING APPROACHES 
 3. POLYMERIZATION TECHNIQUES 
 4. APPLICATIONS OF MIPS TO SPE IN FOOD ANALYSIS 
 CONCLUSION 
 ACKNOWLEDGMENTS 
 REFERENCES 
 Chapter 3 TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS 
 ABSTRACT 
 1. INTRODUCTION 
 2. FUNDAMENTALS OF TURBULENT FLOW CHROMATOGRAPHY 
 3. SAMPLE PRE-TREATMENT FOR THE ANALYSIS OF ORGANIC CONTAMINANTS IN FOOD 3.1. Main Extraction Procedures from Solid Matrices 3.2. General Sample Pre-Treatments 
 4. APPLICATIONS OF TURBULENT FLOW CHROMATOGRAPHY IN FOOD ANALYSIS
 4.1. Food Adulterants 
 4.2. Mycotoxins in Food 
 4.3. Nutraceuticals 
 4.4. Perfluoroalkyl Substances 
 4.5. Pesticides 
 4.6. Pharmaceutical Residues 
 CONCLUSION 
 ACKNOWLEDGEMENTS 
 REFERENCES 
 Chapter 4 QUECHERS PROCEDURES IN FOOD SAMPLE PREPARATION
 ABSTRACT 
 1. INTRODUCTION 
 2. PRINCIPLES OF THE ORIGINAL QUECHERS PROCEDURE 
 3. IMPROVEMENTS ON THE QUECHERS PROCEDURE 
 (i) Extraction/Partitioning Step (Ii) d-SPE Clean-Up Step 4. QUECHERS IN THE DETERMINATION OF PESTICIDES 
 5. QUECHERS IN THE DETERMINATION OF MYCOTOXINS 
 6. QUECHERS IN THE DETERMINATION OF PHARMACEUTICALS 
 7. QUECHERS IN THE DETERMINATION OF POLYCYCLIC AROMATIC HYDROCARBON (PAH) COMPOUNDS 
 8. QUECHERS IN THE DETERMINATION OF OTHER FAMILIES OF COMPOUNDS 
 CONCLUSION 
 ACKNOWLEDGMENTS 
 REFERENCES 
 Chapter 5 MICROEXTRACTION METHODS IN FOOD SAMPLE PREPARATION 
 ABSTRACT 
 1. INTRODUCTION 
 2. SOLID-PHASE MICROEXTRACTION (SPME) 
 2.1. SPME Process 
 Fiber Solid-Phase Microextraction 
 In-Tube Solid-Phase Microextraction 2.3. SPME Optimization Selection of Extraction Mode 
 Optimization of Extraction Conditions 
 Optimization of Desorption Conditions 
 Derivatization
 2.4. Theoretical Aspects of SPME 
 Equilibrium Batch Extraction Mode 
 Non-Equilibrium Batch Extraction Mode 
 2.5. SPME Applications
 3. STIR BAR SORPTIVE EXTRACTION (SBSE) 
 3.1. SBSE Process
 3.2. SBSE Optimization 
 Optimization of Extraction 
 Optimization of Desorption 
 Derivatization 
 3.3. Theoretical Aspects of SBSE 
 3.4. SBSE Applications 
 4. SINGLE-DROP MICROEXTRACTION (SDME) 
 4.1. SDME Process 
 Direct Immersion SDME