Microwave-Assisted Processes in Food Analysis

Authored by: Jacqueline M.R. Bélanger , J.R. Jocelyn Paré

Handbook of Food Analysis Instruments

Print publication date:  September  2008
Online publication date:  April  2016

Print ISBN: 9781420045666
eBook ISBN: 9781420045673
Adobe ISBN:

10.1201/9781420045673.ch4

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Abstract

Microwave-assisted extraction (MAE) is a relatively new tool. Dating back to the mid-1980s, it was the first application within the microwave-assisted processes (MAP * ), a family of technologies pioneered and patented by Canada’s Department of Environment [111]. They were developed in response to growing demand for accrued environmental sustainability through enhanced cost and performance efficiency from a chemical and energy standpoints.

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