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Author: Ashutosh Kumar Shukla
Publisher: Royal Society of Chemistry
Published: 2022-05-20
Total Pages: 261
ISBN-13: 1839164042
DOWNLOAD EBOOK →This informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality for novice researchers and professionals looking for cross comparison of techniques.
Author: Adriana S. Franca
Publisher: CRC Press
Published: 2017-12-14
Total Pages: 902
ISBN-13: 1351648799
DOWNLOAD EBOOK →Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products.
Author: Ashutosh Kumar Shukla
Publisher: Royal Society of Chemistry
Published: 2022-05-20
Total Pages: 261
ISBN-13: 1839165855
DOWNLOAD EBOOK →The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects. Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.
Author: Ioannis K. Karabagias
Publisher: MDPI
Published: 2020-12-23
Total Pages: 146
ISBN-13: 3039437097
DOWNLOAD EBOOK →Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.
Author: Mourad Kharbach
Publisher: Mdpi AG
Published: 2023-10-25
Total Pages: 0
ISBN-13: 9783036585802
DOWNLOAD EBOOK →In today's global food market, ensuring both consumer satisfaction and the highest standards of safety is paramount. Food quality analysis covers chemical composition, physical properties, taste evaluation, and even traceability. Traditional methods are often slow, expensive, and eco-unfriendly due to their destructive nature. Here's the exciting part! Advanced spectroscopy techniques offer solutions. Imagine using non-destructive methods like X-rays, hyperspectral imaging, NMR, and Raman-quick, cost-effective, and eco-friendly, using less solvent. Now, let's demystify chemometrics-it extracts hidden info from spectra or image data, creating models for both qualitative and quantitative food analysis. This reprint presents recent advances in spectroscopy and chemometrics, focusing on their role in food analysis, quality evaluation, safety, and practical industry use. It's all about ensuring safe, delicious, and trustworthy food. Whether you're a curious consumer, food enthusiast, or industry insider, this reprint unveils cutting-edge methods for maintaining top food standards. With advanced spectroscopy and chemometrics, we're on track to boost consumer confidence in the food we love.
Author: Da-Wen Sun
Publisher: Academic Press
Published: 2009-03-05
Total Pages: 445
ISBN-13: 008092087X
DOWNLOAD EBOOK →Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control. Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA
Author: Jian Zhong
Publisher: Woodhead Publishing
Published: 2019-04-16
Total Pages: 914
ISBN-13: 0128142189
DOWNLOAD EBOOK →Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Author: Da-Wen Sun
Publisher: Academic Press
Published: 2018-07-25
Total Pages: 805
ISBN-13: 0128142650
DOWNLOAD EBOOK →Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. Presents emerging imaging techniques that have proven to be powerful, non-destructive tools for food authentication Includes applications of hyperspectral imaging to reflect the current trend of developments in food imaging technology for each topic area Provides pixel level visualization techniques needed for fast and effective food sample testing Contains two new chapters on Imaging Spectroscopic Techniques
Author: Reginald H. Wilson
Publisher: Wiley-Interscience
Published: 1994-08-11
Total Pages: 246
ISBN-13: 9780471185543
DOWNLOAD EBOOK →This handbook is a concise overview of the main spectroscopic methods used in food analysis laboratories, written by eminent scientists actively involved in food analysis. It deals with rapid analytical methods for the food industry. specially it details new spectroscopic methods (infrared, NMR, uv/visible) which are now becoming more widely adopted for food analysis and quality control. The book seeks to demonstrate the potential and relative merits of each technique by referring to many applications from the literature. The laboratories at which the authors work encompass academic, industrial and government research sites. The book is aimed at working food scientists, at teachers and lectures in food science programs, at chemistry students who are going into the food industry, at quality control (QC) analysts and process engineers in the food industry.
Author: Ashutosh Kumar Shukla
Publisher:
Published: 2019
Total Pages: 0
ISBN-13: 9780750323246
DOWNLOAD EBOOK →Spectroscopic Tools for Food Analysis is a consolidated volume covering different techniques of spectroscopic techniques and their applications in the analysis of food quality. Insight for the novice researcher entering the field is provided alongside descriptions of recent developments and state-of-the-art techniques. Content related to spectroscopic methods and their applications in food quality analysis is described using a bottom up approach. This is a must read for a wide audience including students, researchers, technicians and professionals. Contributors to this book are actual practitioners and considered experts in their particular fields.
