Applications of vibrational spectroscopy in food science

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 INDICE: Volume I: Instrumentation and Fundamental Applications. Preface. Acknowledgments. List of Contributors. Part One. Introduction Donnell). Progression to Fatty Acid Profiling of Edible Fats and Oils Using Vibrational Spectroscopy (Hormoz Azizian, John K. G. Kramer and Magdi M. Mossoba). The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy (Mark Gishen, Daniel Cozzolino and Robert G. Dambergs). Analysis of Caffeine , Sweeteners, and Other Additives in Beverages by Vibrational Spectroscopy (Salvador Garriques Armenta and Miguel de la Guardia). Applicaions of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients (Siu-Mei Choi, Sze-Yuen, David Lee Phillips and Ching-Yung Ma). Part Five. ApplicationsRelated to Food Safety and Regulatory Compliance. Regulatory Considerations in Applying Vibrational Spectroscopic Methods for Quality Control (Vincent Baeten, Juan Antonio Fernández Pierna, Frédéric Dehareng, Georges Sinnaeve and Pierre Dardenne). Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy to the Analysis of Trans Fats in Foods for Regulatory Compliance in the USA (Magdi M. Mossoba, Julie Moss, John K. G. Kramer and Hormoz Azizian). The Application of Surface-enhanced Raman Spectroscopyto Identify and Quantify Chemical Adulterants or Contaminants in Foods (Mengshi Lin). Detection of Melamine in Foodstuffs by Vibrational Spectroscopy (Peter R. Griffiths). Investigating Food Spoilage and Pathogenic Microorganisms by Mid-infrared Spectroscopy (Xiaonan Lu and Barbara Rasco). Index.

• ISBN: 978-0-470-74299-0
• Editorial: John Wiley & Sons
• Encuadernacion: Cartoné
• Páginas: 760
• Fecha Publicación: 24/09/2010
• Nº Volúmenes: 2
• Idioma: Inglés