Applications of vibrational spectroscopy in food science. 1. Instrumentation and fundamental applications PDF Download
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Author: Eunice C. Y. Li-Chan
Publisher:
ISBN:
Category :
Languages : en
Pages : 345
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Book Description
The book will bring several disparate aspects of food science and analysis together in one place. The book will start with chapters on sampling techniques and recent instrumentation for food analysis. Descriptions of how vibrational spectroscopy can be used to study and measure changes occurring during cooking, processing or storage, will follow. Finally, a dozen or so case studies will be used to illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs. The book will be of benefit both to readers who have not previously considered the potential use of these techniques in the study and quality control of food systems, as well as those who have had some experience but perhaps in the context of non-food biomaterials, or only a specific food commodity group, or a specific technique (MIR, NIR or Raman spectroscopy)"
Author: Eunice C. Y. Li-Chan
Publisher:
ISBN:
Category :
Languages : en
Pages : 345
Get Book Here
Book Description
The book will bring several disparate aspects of food science and analysis together in one place. The book will start with chapters on sampling techniques and recent instrumentation for food analysis. Descriptions of how vibrational spectroscopy can be used to study and measure changes occurring during cooking, processing or storage, will follow. Finally, a dozen or so case studies will be used to illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs. The book will be of benefit both to readers who have not previously considered the potential use of these techniques in the study and quality control of food systems, as well as those who have had some experience but perhaps in the context of non-food biomaterials, or only a specific food commodity group, or a specific technique (MIR, NIR or Raman spectroscopy)"
Author: Eunice Li-Chan
Publisher: John Wiley & Sons
ISBN: 0470742992
Category : Science
Languages : en
Pages : 753
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Book Description
Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered – showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.
Author: Yukihiro Ozaki
Publisher: John Wiley & Sons
ISBN: 0470047690
Category : Science
Languages : en
Pages : 422
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Book Description
This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.
Author:
Publisher:
ISBN:
Category : Food
Languages : en
Pages :
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Book Description
Author: Eunice Li-Chan
Publisher: Wiley
ISBN: 9780470742990
Category : Science
Languages : en
Pages : 0
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Book Description
Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered – showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.
Author: Andrei A. Bunaciu
Publisher: Elsevier
ISBN: 0128188286
Category : Science
Languages : en
Pages : 266
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Book Description
Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences synthesizes the latest research on the applications of vibrational spectroscopy in biomedical, pharmaceutical and food analysis. Suitable for graduate-level students as well as experienced researchers in academia and industry, this book is organized into five distinct sections. The first deals with the fundamentals of vibrational spectroscopy, with the second presenting the most important sampling methodology used for infrared and Raman spectroscopy in various fields of interest. Since spectroscopy is the study of the interaction of electromagnetic radiation with matter, this section deals with the characteristics, properties and absorption of electromagnetic radiation. Final sections describe the analytical studies performed all over the world in biomedical, pharmaceutical and in the food sciences. - Presents a critical discussion of many of the applications of vibrational spectroscopy - Covers details of the analytical methodologies used in pharmaceutical and biomedical applications - Discusses the latest developments in pharmaceutical and biomedical analysis of both small and large molecules
Author: Adriana S. Franca
Publisher: CRC Press
ISBN: 1351648799
Category : Science
Languages : en
Pages : 797
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Book Description
Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.
Author: John M. Chalmers
Publisher: John Wiley & Sons
ISBN: 0470749067
Category : Science
Languages : en
Pages : 692
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Book Description
This book will provide a survey of the major areas in which information derived from vibrational spectroscopy investigations and studies have contributed to the benefit of forensic science, either in a complementary or a unique way. This is highlighted by examples taken from real case studies and analyses of forensic relevance, which provide a focus for current and future applications and developments.
Author: Mossoba
Publisher: CRC Press
ISBN: 9780824702236
Category : Technology & Engineering
Languages : en
Pages : 484
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Book Description
Outlines the basic principles, advanced instrumentation, applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants.
Author: Max Diem
Publisher: John Wiley & Sons
ISBN: 1118824989
Category : Science
Languages : en
Pages : 469
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Book Description
Modern Vibrational Spectroscopy and Micro-Spectroscopy: Theory, Instrumentation and Biomedical Applications unites the theory and background of conventional vibrational spectroscopy with the principles of microspectroscopy. It starts with basic theory as it applies to small molecules and then expands it to include the large biomolecules which are the main topic of the book with an emphasis on practical experiments, results analysis and medical and diagnostic applications. This book is unique in that it addresses both the parent spectroscopy and the microspectroscopic aspects in one volume. Part I covers the basic theory, principles and instrumentation of classical vibrational, infrared and Raman spectroscopy. It is aimed at researchers with a background in chemistry and physics, and is presented at the level suitable for first year graduate students. The latter half of Part I is devoted to more novel subjects in vibrational spectroscopy, such as resonance and non-linear Raman effects, vibrational optical activity, time resolved spectroscopy and computational methods. Thus, Part 1 represents a short course into modern vibrational spectroscopy. Part II is devoted in its entirety to applications of vibrational spectroscopic techniques to biophysical and bio-structural research, and the more recent extension of vibrational spectroscopy to microscopic data acquisition. Vibrational microscopy (or microspectroscopy) has opened entirely new avenues toward applications in the biomedical sciences, and has created new research fields collectively referred to as Spectral Cytopathology (SCP) and Spectral Histopathology (SHP). In order to fully exploit the information contained in the micro-spectral datasets, methods of multivariate analysis need to be employed. These methods, along with representative results of both SCP and SHP are presented and discussed in detail in Part II.
