Applications of Vibrational Spectroscopy in Food Science

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Eunice Li-Chan, John Chalmers, Peter Griffiths
John Wiley & Sons, Jan 18, 2011 - Science - 872 pages
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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. 
 

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Contents

WHO NEEDS THE ANALYSIS? agency Quality in wheat and derived commodi
3
endproduct potential of a sample of wheat The graph peak heightgraph length values are just
4
Instrumentation and Part Two Advances
7
Principles
109
Introduction and Spectroscopy in Food Science
133
Introduction to Vibrational Raman Spectroscopic Imaging
167
Spectroscopy in Patrick J Treado Ryan J Priore
195
Chemometrics in Spectroscopy for the Study
213
Maria Jose AyoraCanada
397
Raman Spectroscopy for the Study of Hartwig Schulz Marion Strehle and Jurgen Popp
421
Spectroscopy to Study Protein
439
Applications Related
461
Quality Analysis of Milk by Regulatory Considerations in Applying
501
Sinnaeve and Pierre Dardenne
595
Spectroscopy to the Study of Cheese Authentication and Traceability
609
of Edible Fats and Oils Using Potential and Challenges of Applying
631

Analysis of Food
241
The Potential of Midinfrared The Analysis of Wheat
261
Manuel A Coimbra In situ Fourier Transform Infrared
277
Tests carried out on wheat to establish or predict enduse processing potential
355
Test weight density Kg hl1a Test weight is related to processing such as flour milling
362
Lauren R Brewer
367
in Edible Oils and Complex Food The Analysis of Rice by Vibrational
387
and Other Alcoholic Beverages by Hormoz Azizian
640
Mark Gishen Daniel Cozzolino The Application of Surfaceenhanced
649
and Other Additives in Beverages Mengshi
663
Spectroscopy to the Analysis of Investigating Food Spoilage
675
SiuMei Choi SzeNga Yuen Xiaonan Lu and Barbara Rasco
695
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