Buch, Englisch, 385 Seiten, Format (B × H): 152 mm x 229 mm
Fundamentals, Applications and Methods
Buch, Englisch, 385 Seiten, Format (B × H): 152 mm x 229 mm
ISBN: 978-0-443-30132-2
Verlag: Elsevier Science
Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods is an indispensable resource for anyone involved in food analysis. This comprehensive book offers a detailed exploration of analytical techniques and methodologies pivotal to the food industry. Combining a solid overview of fundamental principles with practical case studies, it guides readers through the intricacies of spectroscopic and spectrophotometric analysis. From instrumentation to laboratory techniques, this book covers all essential aspects, making it a must-read for students, researchers, and professionals aiming to enhance their understanding and application of these techniques.
The book is systematically divided into nine sections, beginning with a broad overview of spectrophotometry. It progresses to practical applications in food quality, safety, traceability, and characterization, with specific sections dedicated to Raman, Near-Infrared, and FTIR spectroscopy. Each section is enriched with real-world examples, method validations, and troubleshooting tips, ensuring readers gain a robust understanding of the subject. This book is particularly valuable for chemists, food technologists, and laboratory technicians, but also serves as a useful guide for newcomers and interdisciplinary researchers interested in food analysis.
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Weitere Infos & Material
Section I: Spectrophotometry: Fundamentals and instrumentation
1. Fundamentals and Theory
2. State of the art and criticalities
Section II: Assessment of Food Quality by Spectroscopic Techniques
3. Applications of spectroscopy in food quality assessment
4. Case studies
Section III: Assurance of Food Safety by Spectroscopic Techniques
5. Applications of spectroscopy in food safety control
6. Case studies
Section IV: Food Traceability approaches by Spectroscopic Techniques
7. Applications of spectroscopy in food traceability
8. Case studies
Section V: Characterisation of Novel Foods by Spectroscopic Techniques
9. Applications of spectroscopy in novel food characterisation
10. Case studies
Section VI: Novel sample preparation procedures in Spectroscopic applications
11. Recent advances in sample preparation for spectroscopy applications
12. Case studies
Section VII: Raman spectroscopy applications in food analysis
13. Applications of Raman spectroscopy in food analysis
14. Case studies
Section VIII: FTIR applications in food analysis
15. Applications of FTIR spectroscopy in food analysis
16. Case studies
Section IX: Troubleshooting methodologies in spectroscopic applications
17. Troubleshooting examples
