Klappentext

Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods is an indispensable resource for anyone involved in food analysis. This comprehensive book offers a detailed exploration of analytical techniques and methodologies pivotal to the food industry. Combining a solid overview of fundamental principles with practical case studies, it guides readers through the intricacies of spectroscopic and spectrophotometric analysis. From instrumentation to laboratory techniques, this book covers all essential aspects, making it a must-read for students, researchers, and professionals aiming to enhance their understanding and application of these techniques.

The book is systematically divided into nine sections, beginning with a broad overview of spectrophotometry. It progresses to practical applications in food quality, safety, traceability, and characterization, with specific sections dedicated to Raman, Near-Infrared, and FTIR spectroscopy. Each section is enriched with real-world examples, method validations, and troubleshooting tips, ensuring readers gain a robust understanding of the subject. This book is particularly valuable for chemists, food technologists, and laboratory technicians, but also serves as a useful guide for newcomers and interdisciplinary researchers interested in food analysis.

Inhalt

Section I: Spectrophotometry: Fundamentals and instrumentation

1. Fundamentals and Theory

2. State of the art and criticalities

   Section II: Assessment of Food Quality by Spectroscopic Techniques

3. Applications of spectroscopy in food quality assessment

4. Case studies

   Section III: Assurance of Food Safety by Spectroscopic Techniques

5. Applications of spectroscopy in food safety control

6. Case studies

   Section IV: Food Traceability approaches by Spectroscopic Techniques

7. Applications of spectroscopy in food traceability

8. Case studies

   Section V: Characterisation of Novel Foods by Spectroscopic Techniques

9. Applications of spectroscopy in novel food characterisation

10. Case studies

    Section VI: Novel sample preparation procedures in Spectroscopic applications

11. Recent advances in sample preparation for spectroscopy applications

12. Case studies

    Section VII: Raman spectroscopy applications in food analysis

13. Applications of Raman spectroscopy in food analysis

14. Case studies

    Section VIII: FTIR applications in food analysis

15. Applications of FTIR spectroscopy in food analysis

16. Case studies

    Section IX: Troubleshooting methodologies in spectroscopic applications

17. Troubleshooting examples