bluuebunny/crossref_metadata_2025_split huggingface dataset:
Application of Vibrational Spectroscopy to Investigate Radiation‐Induced Changes in Food
Authors: Severcan Feride , Bozkurt Ozlem 
Published: November 2010

AbstractThis chapter is mainly focused on the application of vibrational spectroscopy, namely mid‐infrared, near infrared and Raman spectroscopy, to irradiated food. The chapter begins with an introduction to the basis of radiation and the effects of radiation on biological systems; this is followed by a brief discussion on the usage of radiation in food science and the general spectroscopic methods used in the detection of irradiation. The applications of different chemometric techniques, such as principal component analysis (PCA), partial least squares regression (PLS), canonical variate analysis (CVA), linear discriminant analysis (LDA) and cluster analysis to vibrational spectroscopic data of irradiated food are presented. In addition, the discrimination of radiation dose in food using vibrational spectroscopy together with chemometric methods is described. The application of detailed molecular investigation, such as determination of content, structure, and function of macromolecules, is specifically illustrated in the analysis of hazelnut samples using mid‐IR spectroscopy. Determination of radiation‐induced lipid peroxidation and protein secondary structural alterations in food are discussed. Applications of NIR spectroscopy on irradiated food, such as determination of food quality and the effect of radiation on different food samples are also discussed.
Monitoring Oxidation of Lipids in Edible Oils and Complex Food Systems by Vibrational Spectroscopy
Authors: Ayora‐Cañada Maria José , Domínguez‐Vidal Ana , Lendl Bernhard 
Published: November 2010

AbstractThe potential of near‐infrared (NIR), mid‐infrared (mid‐IR) and Raman spectroscopy for the study of edible oil oxidation is discussed. Major spectral changes observed during oil oxidation are described in detail. The use of two dimensional correlation spectroscopy and multivariate curve resolution methods to aid spectral interpretation and to model the process of lipid oxidation, respectively, is presented. Different methods to assess the extent of oxidation by means of vibrational spectroscopic techniques are critically reviewed. They include methods that measure primary oxidation products, mainly hydroperoxides (peroxide value), as well as, secondary oxidation products like carbonyl compounds. Tests to evaluate the oxidative stability of edible oils by means of infrared spectroscopy are also described. Finally, some selected examples of methods to estimate lipid oxidation extent in foods (like salmon fillets, snacks, etc) are presented.
Raman Spectroscopy for the Study of Molecular Order, Thermodynamics, and Solid–Liquid Transitions in Triacylglycerols
Authors: Da Silva Eric , Rousseau Dérick 
Published: November 2010

AbstractThe use of Raman spectroscopy for the study of the molecular order in triglycerides is explored, with emphasis placed on three key spectroscopic fingerprints: (i) the CH stretching region at 3000–2700 cm−1, (ii) the ester carbonyl (CO) stretching region at 1780–1700 cm−1, and the CC stretching region at ∼1200–1100 cm−1. Triglyceride polymorph and phase‐dependent changes related to the aliphatic chain and glycerol backbone conformation and packing, as well as changes in local environment, are ascertained on the basis of shifts in these bands. In particular, the ester carbonyl stretching region demonstrates clear differences between triglycerides polymorphs, as changes are seen in the number, stretching frequency, and size of the modes present. Besides, phase transition enthalpies are extracted from the Raman spectra of triglycerides studied. This chapter demonstrates that Raman spectroscopy is a viable tool for the characterization of triglycerides.
Applications of Vibrational Spectroscopy to Study Protein Structural Changes in Muscle and Meat Batter Systems
Authors: Herrero Ana M. , Carmona Pedro , Jiménez‐Colmenero Francisco , Ruíz‐Capillas Claudia 
Published: November 2010

Abstract
Proteins are the most important structural and functional components of muscle and meat batter systems. Vibrational spectroscopy provides information to determine protein structural changes of this food, since these spectroscopic techniques are direct, nondestructive or noninvasive, and require small sample quantities. Raman spectroscopy offers structural information about secondary and tertiary protein structure, and infrared spectroscopy provides information particularly on protein secondary structure. This chapter reviews the applications of these techniques to protein structural studies of muscle and meat batter systems including the effects of various processing treatments and the possibilities of protein structural changes to assess muscle food quality.
In situ Fourier Transform Infrared Microspectroscopy and Imaging of Wheat Kernels and Other Grains
Authors: Wetzel David L. , Brewer Lauren R. 
Published: November 2010

Abstract
Revealing the chemical microstructure of wheat kernels and other plant material on a cellular and subcelllular level is the subject of this chapter. The past two decades have been an exciting period involving the technology‐driven emergence of FT‐IR microspectroscopy and hyperspectral imaging. Early spectra were obtained from spatially resolved, localized, single spots within various tissues. Line mapping across borders between botanical parts with a motorized stage revealed distinct differences in their respective chemical populations. The first single aleurone cell 3D imaging and that of its cell walls was an important milestone. Baseline correction imaging software enabled distinction between absorbance and light‐scatter attenuation. Subsequent focal plane array detection provided accelerated data acquisition for imaging and mapping with confocal small image plane‐masked microspectroscopy using the synchrotron, provided spatially resolved detailed images at the diffraction limit. All of these instrumental improvements used in the context of cereal chemistry, an important part of food science, bring the reader to the current state of the art via numerous practical applications that encourage future exploitation of these techniques to satisfy their curiosity.
Applications of Vibrational Spectroscopy to Oilseeds Analysis
Authors: Baranska Malgorzata , Schulz Hartwig , Strehle Marion , Popp Jürgen 
Published: November 2010

AbstractIn this chapter applications of Raman, mid‐infrared and near‐infrared spectroscopy to oilseed analysis is presented. The methods can be successfully used to determine fats, proteins, carbohydrates, and numerous other secondary plant substances occurring in agricultural products. The spectroscopic methods have the potential to supplement existing standard procedures presently used for plant analysis (mainly chromatographic and NMR techniques). In addition, a great advantage of FT‐Raman spectroscopy is shown as a nondestructive method used for analysis of an intact fresh plant tissue without the necessity to perform any sample cleanup preparation.
Quantifying Meat Properties Using Near‐Infrared Spectroscopy
Authors: Burling‐Claridge Robert 
Published: November 2010

AbstractMeat is a primary source of protein in most parts of the world. Increasing affluence throughout the developing countries has led to a considerable increase in demand, and the concomitantly increased sophistication of consumers has led to a quality requirement being imposed on this increased demand.Measurement of meat quality is a difficult task. There are many different cuts of meat from a given source, with often only loosely related quality levels. Desirable quality parameters (tenderness, pH, fat content, etc.) are often fundamentally difficult physical properties to define and measure even in controlled laboratory situations. Processing, storage, and handling details have the potential for significant effects on final perceived consumer quality, both positively and negatively. The meat itself is often presented for quality assessment in less than ideal manner, and processing speeds allow very little time for the assessment.Despite these challenges, it is clear from other natural product supply chains that have adopted a measured‐quality approach, that assured quality will only impact positively for all involved, certainly for the processors, and not least for the final consumer.Near‐infrared (NIR) spectroscopy could, in principle, be a suitable tool to address this quality requirement. NIR offers much for processors, distributors, and consumers, but it must be admitted that meat is certainly a challenge to measure with acceptable precision, ease, and speed. This chapter discusses those challenges and considerations, and suggests pathways that may allow their resolution, to build commercially viable NIR‐based meat quality measurement systems.
Quality Analysis of Milk by Vibrational Spectroscopy
Authors: Kohler Achim , Afseth Nils Kristian , Jørgensen Kjetil , Randby Åshild , Martens Harald 
Published: November 2010

AbstractFourier transform infrared spectroscopy (FTIR) has been used in routine dairy control for many years to measure quality parameters of milk, such as total fat, protein, and lactose. Recently it has been shown that the same instrumentation can be used to predict groups of fatty acids, and even some individual fatty acids, with high precision. When predicting fatty acid profiles by FTIR spectroscopy, the infrared absorption spectrum serves as a biochemical fingerprint containing signals of many functional molecular groups from fatty acids. Owing to the complexity of this information, and since no single functional groups is specific for any fatty acid or group of fatty acids, multivariate techniques using linear or nonlinear transformations are needed to transform these nonselective spectral measurements into selective predictions of the fatty acid profile. For the establishment of these multivariate calibration models, several aspects need to be considered: (i) preprocessing of the measured spectra can often simplify the subsequent multivariate calibration considerably. By preprocessing, nonlinear and additive effects can be removed, and the instrument response linearized. (ii) Another aspect relates to validation of the calibration model. Calibration models need to be validated statistically and chemically, otherwise, the validity of the calibration model may be limited. Statistical validation is done by checking the predictive ability in independent samples with known composition. Chemical validation is–to the extent practically possible–done by interpreting the multivariate calibration model in terms of known spectral features of relevant functional groups. (iii) When predicting more than one quality parameter from FTIR spectra, it is important to study correlation patterns between the quality parameters: strongly intercorrelated analytes are difficult to predict independently.In this chapter, we summarize result from a three‐year research project, financed by the Norwegian Research Council, where routine FTIR instruments have been calibrated for fatty acid composition in milk by partial least squares regression. Aspects related to preprocessing, multivariate calibration, and validation are discussed using this example.
Applications of Vibrational Spectroscopy to the Study of Cheese and Other Fermented, Solid and Semi‐solid Dairy Products
Authors: Fagan Colette C. , O'Donnell Colm P. 
Published: November 2010

AbstractVibrational spectroscopy can be a powerful tool for analysis and quality assurance for cheese, yogurt, and other fermented dairy products. Traditional methods for determining the quality of these products can be labor intensive and expensive, while vibrational spectroscopy can be used rapidly and cost effectively for such applications. This chapter reviews the current state of development of vibrational spectroscopic techniques for process monitoring, quality control, and authenticity determination in cheese and other fermented, solid, and semi‐solid dairy products. Emerging research areas for these technologies are also discussed.
Progression to Fatty Acid Profiling of Edible Fats and Oils Using Vibrational Spectroscopy
Authors: Azizian Hormoz , Kramer John K.G. , Mossoba Magdi M. 
Published: November 2010

AbstractThe contributions of vibrational spectroscopy (FT‐mid‐IR, FT‐Raman, and FT‐NIR) in the analyses of edible fats and oils have been reviewed. The major contributions of FT‐mid‐IR and FT‐Raman have been in structural analysis and for quantitative determination of total unsaturation, trans fat and conjugated linoleic acid (CLA). The current method of choice for fatty acid (FA) determination is GC; however it is time consuming, uses solvents, and FA must be converted to methyl esters before analysis. A rapid spectroscopic method is needed to determine both the FA composition and total trans content to meet current regulatory compliance for labeling purposes. FT‐mid‐IR and FT‐Raman lack the specificity of GC for FA determinations, while FT‐NIR is able to determine the concentration of all FAs using predeveloped spectral models based on accurate GC results. The biological activity of different FA isomers differs; some are harmful while others may have health benefits. This applies specifically to the CLA and trans isomers, since only rumenic acid (9c11t‐CLA) and its precursor vaccenic acid (11t‐18:1) have reported health benefits. Therefore, the current trans regulation may need to be revised to reflect the reality of the scientific evidence. The FT‐NIR method is well equipped to selectively exclude or include specific FAs for labeling purposes because it determines the complete FA composition.
The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy
Authors: Gishen Mark , Cozzolino Daniel , Dambergs Robert G. 
Published: November 2010

AbstractVibrational spectroscopic techniques such as near‐infrared (NIR) and mid‐infrared (mid‐IR) offer possibilities for simple, rapid and cost effective analysis in the wine and other alcoholic beverage industries. This chapter highlights recent applications of vibrational spectroscopy to analyze the composition of grapes, juices, wines, and other alcoholic beverages. A range of challenges and requirements for sample presentation and instrument configurations for optimum performance in analyzing these highly variable and complex matrices are discussed. Applications for grapes and wines include compositional analysis (especially alcoholic content), fermentation monitoring, and authenticity and sensory profiling, some of which also have potential for nondestructive and on‐line testing, including compositional measurement of bottled product in situ. An outline of similar applications for other fermented products, such as beer and sake, is also presented.
Analysis of Caffeine, Sweeteners, and Other Additives in Beverages by Vibrational Spectroscopy
Authors: Garrigues Salvador , Armenta Sergio , de la Guardia Miguel 
Published: November 2010

Abstract
This chapter presents a review of the scientific literature on the use of vibrational spectroscopy, near‐infrared (NIR), mid‐infrared (mid‐IR), and Raman, for the analysis of caffeine, sweeteners, and other additives in beverages and related products. Direct analysis procedures of coffee and tea, for both classification according to precedence or variety and quantitative determination of caffeine, are available. For beverage analysis, caffeine has been determined by direct attenuated total reflection (ATR) measurement or by transmission spectroscopy in the mid‐IR region after extraction with chloroform. Different strategies have been employed for the analysis of sweeteners in beverages and tabletop products, including direct ATR or transmission IR measurements after extraction with an adequate solvent, and also using Raman spectroscopy. Owing to spectral overlapping of characteristic bands of the analytes of interest with other components from beverages and to the high absorption of the sample matrix, many of the developed vibrational‐spectroscopy‐based applications require the use of multivariate calibration through partial least squares (PLS). The future trends for these types of determinations will be based on the use of flow solid‐phase sensors and the automation though flow injection or sequential injection analysis (SIA) approaches.
The Role and Potential of Vibrational Spectroscopy in the Study and Characterization of Traditional and Novel Food Packaging Structures
Authors: Lagaron Jose M. , Lopez‐Rubio A. 
Published: November 2010

Abstract
The suitability and potential of vibrational spectroscopic techniques, in particular mid‐infrared spectroscopy, to study molecular organization and structural changes in packaging materials are discussed in this chapter. Specifically, some examples on the use of these techniques to characterize polymer blends, molecular order, and degradation or crosslinking in polymers are given. Moreover, the interest of using vibrational spectroscopy to study packaging materials also relies on its ability to follow mass transport and migration properties, which is of outstanding importance for food‐packaging applications. Finally, the interest of using vibrational spectroscopy techniques in evaluating novel active packaging applications is highlighted, as these techniques can provide information about the mechanisms of the action of, for instance, antimicrobial polymers, and can also be useful in following the release kinetics of bioactive or functional substances from encapsulating polymeric structures.
Detection of Melamine in Foodstuffs by Vibrational Spectroscopy
Authors: Griffiths Peter R. 
Published: November 2010

AbstractIn this chapter, the detection of melamine in foodstuffs with little or no sample preparation is discussed. First the direct application of mid‐infrared, near‐infrared (NIR) and Raman spectroscopy for the detection of the presence of melamine is discussed. In all three cases, the typical detection limits are between 0.1 and 1%. These detection limits can be reduced by several orders of magnitude by the application of surface‐enhanced Raman spectroscopy. Finally the application of vibrational hyperspectral imaging (HSI) is described. Mid‐infrared HSI was used to detect the presence of melamine cyanurate in feline kidneys, while the presence of a few particles of melamine in a food matrix has been demonstrated by NIR and Raman HSI.
Potential and Challenges of Applying Vibrational Spectroscopy to the Analysis of Trans Fats in Foods for Regulatory Compliance in theUSA
Authors: Mossoba Magdi M. , Moss Julie , Kramer John K.G. , Azizian Hormoz 
Published: November 2010

AbstractTrans fatty acids are found in a variety of foods like dairy and meat products, but the major dietary sources are products that contain commercially hydrogenated fats. There has been a renewed need for accurate analytical methods for the quantification of total trans fat since declaration of the amount of trans fat present in food products and dietary supplements was made mandatory in many countries. Official capillary GC and IR methodologies are the two most common validated methods used to identify and quantify trans fatty acids for regulatory compliance. The present chapter provides a comprehensive discussion of the IR techniques, including the latest attenuated total reflection (ATR) Fourier transform (FT) IR methodology called thenegative second derivative ATR/FT‐IRmethod, which has been validated in an international collaborative study. This chapter points to potential sources of interferences in the FTIR determination that may lead to inaccurate results, particularly at low trans levels. The presence of high levels of saturated fats may lead to interferences in the FTIR spectra observed for trans triacylglycerols (TAG). TAGs require no derivatization, but have to be melted prior to IR measurement. While GC is currently the method of choice, ATR/FT‐IR spectroscopy is a viable, rapid alternative, and complementary method to GC for a more rapid determination of total trans fats for food‐labeling purposes.
Ammonia Synthesis – Homogeneous
Authors: Hidai Masanobu , Mizobe Yasushi 
Published: November 2010

AbstractTransformations of molecular nitrogen into ammonia promoted by transition‐metal complexes are summarized. Treatment of transition‐metal salts, mostly those of Groups 4, 5, and 6 metals, with strong reducing agents under N2in aprotic media gives ammonia after hydrolysis of the reaction mixtures, while amorphous V(II) and Mo(III) hydroxides as well as V(II) catecholate complexes react with N2in protic media to afford ammonia and/or hydrazine. The coordinated N2in numerous mononuclear and multinuclear N2complexes can be converted into ammonia and/or hydrazine by treatment with protic acids. Among these complexes, N2complexes of Mo and W with tertiary phosphine coligands are outstanding because the coordinated N2is transformed into ammonia and/or hydrazine in high yields by protonation and the detailed mechanism is revealed by isolation of several intermediates. Furthermore, a tungsten N2complex reacts with a ruthenium H2complex at 55°C to form ammonia, although the reaction is stoichiometric.
Ammonia Synthesis—Homogeneous
Authors: Shibata Yusuke , Seino Hidetake , Mizobe Yasushi , Hidai Masanobu 
Published: November 2010

AbstractChemical N2reducing systems to ammonia promoted by the transition metal complexes in solutions have been surveyed. This review includes the ammonia formation facilitated not only by the active transition metal species generatedin situbut, more importantly, by the well‐defined N2complexes. The latter provides the important information about the mechanism for the chemical and biological nitrogen fixation and the clue to the development of new effective catalyst for N2reduction.
Biodesulfurization
Authors: James Grossman Matthew , Regina Durrant Lucia 
Published: November 2010

AbstractSulfur is an essential element for all life forms. Sulfur is important for the structure and function of proteins in the form of the sulfur containing amino acids cysteine and methionine. Sulfur groups from sulfur amino acids and prosthetic groups are involved in enzyme catalysis. In addition inorganic sulfur in the form of sulfate, sulfite, elemental sulfur and hydrogen sulfide are used for electron acceptors and donors in energy generating respiratory reactions.The use of sulfur associated respiratory systems has been commercialized for the the removal of sulfur oxides and hydrogen sulfide from gas streams. The development of sulfur specific biodesulfurization processes has been a long sought after goal to either replace or augment conventional hydrodesulfurization technology in the petroleum refining industry. In addition to these applications, the biochemistry associated with biodesulfurization may have applications in chemical synthesis and biosensors.The role of sulfur in biology and the research and commercial applications of biodesulfurization systems are reviewed.