Preface
Downloaded by 80.82.77.83 on May 20, 2018 | https://pubs.acs.org Publication Date: March 17, 1988 | doi: 10.1021/bk-1988-0366.pr001
ONE
OF
THE
MOST
PERVASIVE
PROBLEMS
in
chemistry
is
the
separation of complex materials into component parts, either to characterize a mixture or natural product or to remove a particular component from a matrix. Supercritical fluids—in particular, supercritical carbon dioxide—are currently undergoing exciting developments in meeting both types of challenges while being used in extractions and in chromatography. Supercritical fluid extraction (SFE) and supercritical fluid chromatography (SFC) are often considered disparate fields, with SFE being largely the purview of engineers and SFC that of analytical chemists. Both techniques are used in the analysis and processing of foods. Therefore, a symposium was held (from which this book was developed), in which learnings from both fields were combined to provide a useful summary of current trends and applications in the use of supercritical fluids in food-related research. Contributors (including leading researchers) from academia, government, and industry were chosen carefully to encompass different perspectives and areas of expertise in these fields. Combining the contributions of these authors in one text provides a coherent mix of theory, history, state-of-the-art technology, and practical and commercial applications. We thank the authors for their participation and contributions. We also thank the ACS Books Department for guidance and encouragement during preparation of this book. BONNIE
A.
MICHAEL
CHARPENTIER R.
SEVENANTS
The Procter & Gamble Cincinnati, OH 45224 December
Company
30, 1987
ix Charpentier and Sevenants; Supercritical Fluid Extraction and Chromatography ACS Symposium Series; American Chemical Society: Washington, DC, 1988.
