presents Innovations in Food Analysis Whether you are conducting food safety testing, nutritional research, or product development, you need the latest methods. This new special issue is here to help, by bringing together vital information on methods for food analysis, including: HPLC One-dimensional and two-dimensional LC-MS One-dimensional and two-dimensional GC-MS Fast GC Sample prep techniques such as QuEChERS and SPME Generic LC and GC methods with full-scan MS The methods are illustrated with examples of the analysis of: Carotenoids, polyphenols, and triacylglycerols Pesticides Essential oils Fatty acid methyl esters (FAMEs) Aromas from natural and artificial flavorings A format for everyone – This new e-book is available for the iPad or for a standard computer web browser Sponsored By: