chapter 1 Data Analysis Techniques -- chapter 2 Microextraction Methods in Food Analysis -- chapter 3 Supercritical Fluid Extraction in Food Analysis -- chapter 4 Microwave-Assisted Processes in Food Analysis -- chapter 5 Ultrasound-Assisted Extraction in Food Analysis -- chapter 6 Advances in High-Performance Liquid Chromatography and Its Application to the Analysis of Foods and Beverages -- chapter 7 Gas Chromatography in Food Analysis -- chapter 8 Preparative Layer Chromatography in Food Analysis -- chapter 9 Ion Chromatography in Food Analysis -- chapter 10 Mass Spectrometry and Hyphenated Instruments in Food Analysis -- chapter 11 Instruments to Analyze Food Colors -- chapter 12 High-Resolution Near-Infrared and Nuclear Magnetic Resonance Analysis of Food and Grain Composition -- chapter 13 Nuclear Magnetic Resonance Spectroscopy in Food Analysis -- chapter 14 Atomic Absorption, Atomic Emission, and Inductively Coupled Plasma Spectroscopies in Food Analysis -- chapter 15 Autofluorescence Spectroscopy in Food Analysis -- chapter 16 Electronic Nose Technology in Food Analysis -- chapter 17 Electroanalytical Techniques and Instrumentation in Food Analysis -- chapter 18 Capillary Electrophoresis in Food Analysis -- chapter 19 Gel Electrophoresis in Food Analysis -- chapter 20 Multiplexed Immunoassays in Food Analysis -- chapter 21 Rheological Instruments in Food Analysis -- chapter 22 Scanning Electron and Transmission Electron Microscopies in Food Analysis.