Spectroscopic Methods in Food Analysis Food Analysis & Properties Series
Coordonnateurs : Franca Adriana S., Nollet Leo M.L.
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.
Part I - Fundamentals and instrumentation. Introduction to spectroscopic methods. UV-Vis spectroscopy. Near Infrared spectroscopy. Fourier Transform Infrared spectroscopy. Raman spectroscopy. NMR spectroscopy. Fluorescence spectroscopy. Ultrasound spectroscopy. Instrumentation. Multivariate statistical analysis and chemometrics. Part II - Applications of Spectroscopic Techniques in Food Analysis. Food Composition. Food Adulteration. Food Authentication. Food Quality. Part III - Applications of Spectroscopic Techniques in Food Products. Beverages. Cereals and Cereal Products. Coffee. Edible Oils. Dairy Products and Byproducts. Fish and Meat. Fruits and Vegetables. Other food products.
Adriana S. Franca, PhD, received her BSc in chemical engineering in 1988 and MSc in mechanical engineering in 1991 from the Universidade Federal de Minas Gerais, Belo Horizonte, Brazil. She completed her PhD in agricultural and biological engineering from Purdue University in 1995. She is currently a professor in the Department of Mechanical Engineering, the Universidade Federal de Minas Gerais, Belo Horizonte, Brazil, and also teaches a grad-uate course on food sciences. She has published 94 articles in international journals, 21 book chapters, and has presented more than 200 research papers at various interna-tional conferences. Her research areas include food science, sustainable uses of agricul-tural residues, coffee chemistry, heat transfer, microwaves, and spectroscopic methods. For more information refer http://lattes.cnpq.br/1719405448685259.
Leo M.L. Nollet, PhD, received his MS (1973) and PhD (1978) in biology from the University of Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis—the first, second, and third editions of the books entitled Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. He also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third edition (CRC Press).With F. Toldrá, he coedited two books published in 2006 and
Date de parution : 12-2017
17.8x25.4 cm
Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).
Prix indicatif 256,94 €
Ajouter au panierThèmes de Spectroscopic Methods in Food Analysis :
Mots-clés :
SIMCA Analysis; spectroscopic methods; PLS Regression Model; food analysis; Solid Fat Content; quality evaluation; PLS DA Model; instrumental techniques; PLSR Model; authenticity evaluation; Total Reflectance Fourier Transform Infrared; detection of adulteration; Reflectance Infrared Fourier Transform Spectroscopy; David Lee Nelson; Sample Preparation; Suzana Lucy Nixdorf; NMR Spectrum; Ouissam Abbas; NMR Spectroscopy; Vincent Baeten; Raman Spectroscopy; Daniel Cozzolino; PLS; Sagar Dhakal; Midinfrared Spectroscopies; Jianwei Qin; UV Vis Spectroscopy; Moon S; Kim; Ultrasound Spectroscopy; Kuanglin Chao; Mid-infrared Spectroscopy; Laura R; Cagliani; Ft MIR Spectroscopy; Paola Scano; NIR Spectroscopy; Roberto Consonni; Moisture Content; ATR FTIR Spectroscopy; NIR Region; Hazelnut Oil; Semih Otles; ATR FTIR Technique; Vasfiye Hazal Ozyurt; Raman Chemical Imaging; Didem P; Aykas; Amide Ii; Luis E; Rodriguez-Saona; Marcelo M; Sena; Mariana R; Almeida; Jez W; B; Braga; Ronei J; Poppi; Cristina Alamprese; Nikolaos Nenadis; Anna Androulaki; Maria Z; Tsimidou; Jessica Roberts; Basil K; Munjanja; Anna T.D; Gowera; Peiqiang Yu; Yuguang Ying; Leandro S; Oliveira; Xiuzhu Yu; María José Ayora-Cañada; Ana Domínguez-Vidal; Ana Paula Craig; Joseph Irudayaraj