Applications of vibrational spectroscopy in food science
By: editors: Eunice C.Y. Li-Chan, Peter F. Griffiths John M. Chalmers
Publisher: Wiley
Published: 2011
Place of publication: Hoboken, N.J
Language: eng
ISBN-13: 9780470742990
Description: "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"--

"The book will bring several disparate aspects of food science and analysis together in one place. The book will start with chapters on sampling techniques and recent instrumentation for food analysis. Descriptions of how vibrational spectroscopy can be used to study and measure changes occurring during cooking, processing or storage, will follow. Finally, a dozen or so case studies will be used to illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs. The book will be of benefit both to readers who have not previously considered the potential use of these techniques in the study and quality control of food systems, as well as those who have had some experience but perhaps in the context of non-food biomaterials, or only a specific food commodity group, or a specific technique (MIR, NIR or Raman spectroscopy)"--
Notes: Includes bibliographical references and index.