Abstract
Advances in instrumental analysis have made it possible to meet ever-increasing analytical demands by industries, control agencies, and academia to characterize food products in terms of their chemical composition, safety, and quality. In general, there is no perfect instrumental method for the analysis of all of the different food components in all products, and current analytical methods for food evaluation are usually complementary to each other. For this reason, the development of more powerful and cost-effective analytical tools for increasing the capabilities to analyze foods rapidly and with high accuracy is a continuous and demanding research effort.
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