Applications of Vibrational Spectroscopy in Food Science

Front Cover
Eunice Li-Chan, John M. Chalmers, Peter R. Griffiths
John Wiley & Sons, Nov 1, 2010 - Science - 752 pages
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. 

What people are saying - Write a review

We haven't found any reviews in the usual places.


WHO NEEDS THE ANALYSIS? agency Quality in wheat and derived commodi
endproduct potential of a sample of wheat The graph peak heightgraph length values are just
Instrumentation and Part Two Advances
Introduction and Spectroscopy in Food Science
Introduction to Vibrational Raman Spectroscopic Imaging
Spectroscopy in Patrick J Treado Ryan J Priore
Chemometrics in Spectroscopy for the Study
Maria Jose AyoraCanada
Raman Spectroscopy for the Study of Hartwig Schulz Marion Strehle and Jurgen Popp
Spectroscopy to Study Protein
Applications Related
Quality Analysis of Milk by Regulatory Considerations in Applying
Sinnaeve and Pierre Dardenne
Spectroscopy to the Study of Cheese Authentication and Traceability
of Edible Fats and Oils Using Potential and Challenges of Applying

Analysis of Food
The Potential of Midinfrared The Analysis of Wheat
Manuel A Coimbra In situ Fourier Transform Infrared
Tests carried out on wheat to establish or predict enduse processing potential
Test weight density Kg hl1a Test weight is related to processing such as flour milling
Lauren R Brewer
in Edible Oils and Complex Food The Analysis of Rice by Vibrational
and Other Alcoholic Beverages by Hormoz Azizian
Mark Gishen Daniel Cozzolino The Application of Surfaceenhanced
and Other Additives in Beverages Mengshi
Spectroscopy to the Analysis of Investigating Food Spoilage
SiuMei Choi SzeNga Yuen Xiaonan Lu and Barbara Rasco

Other editions - View all

Common terms and phrases

About the author (2010)

Eunice Y.C. Li-Chan is Professor of Chemistry at the University of British Columbia. B.Sc. (Agr), Food Science, The University of British Columbia, M.Sc., Biochemistry, The University of Alberta, Ph.D., Food Science, The University of British Columbia. Her research interests are to: elucidate structure-function relationships of food proteins &peptides; apply Raman and other spectroscopic methods to study food systems; discover peptides & proteins with specific biological or functional activity for use as value added-products from the food industry

John Chalmers is an independent consultant in the field of vibrational spectroscopy, as well as a Reader at the University of Nottingham. John left ICI in 1997 after 22 years, serving as a Business Research Associate in the Science Support Group of ICI Technology. He is chairman of the UK Infrared and Raman Discussion Group (IRDG) and current chairman of the RSC (Royal Society of Chemistry) Molecular Spectroscopy Subject Group. He is a member of the Association of British Spectroscopists (ABS) Trust. He is a Fellow of the Royal Society of Chemistry. In 1994, he received the Williams-Wright Award from the Coblentz Society.

Peter Griffiths is a Professor of Chemistry at the University of Idaho. In 1972, he joined the faculty of Ohio University, becoming Distinguished Professor less than 10 years later. After spending 7 years on the faculty of the University of California, Riverside, he was appointed chair of the Department of Chemistry at the University of Idaho, a post he held for 8 years. Professor Griffiths has published 4 books, 25 book chapters and over 200 papers in the area of vibrational spectroscopy. He has received various awards, including the Spectroscopy Society of Pittsburgh Award and the Fritz Pregl Medal of the Austrian Society of Analytical Chemistry.

Bibliographic information