Bringing several different aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science is a comprehensive, state-of the-art handbook, providing information on the fundamental theoretical basis underlying vibrational spectroscopic techniques as well as practical tips and pointers to generate meaningful spectral data.

All of the major spectroscopic techniques are 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.

CONTENTS

Volume I: Instrumentation and Fundamental Applications

Part One. Introduction and Basic Concepts

1. Introduction to Vibrational Spectroscopy in Food Science
2. Introduction to the Theory and Instrumentation for Vibrational Spectroscopy
3. Vibrational Spectroscopy: Sampling Techniques and Fiber-optic Probes
4. Chemometrics in Biospectroscopy

Part Two. Advances in Instrumentation for Food Analysis

5. Infrared Imaging: Principles and Practices
6. The Role of Confocal Raman Spectroscopy in Food Science
7. Raman Spectroscopic Imaging
8. Surface-enhanced Raman Spectroscopy: Theory and Application to the Analysis of Chlorpyrifos in Orange Juice

Part Three. Fundamental Research to Elucidate Properties and Processing Induced Changes

9. Application of Vibrational Spectroscopy for the Study of Heat-induced Changes in Food Components
10. Chemical Changes during Freezing and Frozen Storage of Fish Investigated by Vibrational Spectroscopy
11. Application of Vibrational Spectroscopy to Investigate Radiation-induced Changes in Food
12. The Potential of Mid-infrared Spectroscopy for Monitoring Changes in Polysaccharides and Other Carbohydrates during Processing
13. Monitoring Oxidation of Lipids in Edible Oils and Complex Food Systems by Vibrational Spectroscopy
14. Raman Spectroscopy for the Study of Molecular Order, Thermodynamics, and Solid-Liquid Transitions in Triacylglycerols
15. Applications of Vibrational Spectroscopy to Study Protein Structural Changes in Muscle and Meat Batter Systems
16. The Role and Potential of Vibrational Spectroscopy in the Study and Characterization of Traditional and Novel Food Packaging Structures

Volume II. Analysis of Food, Drink and Related Materials

Part Four. Examples of Applications for Food Analysis and Quality Assurance

17. The Analysis of Wheat by Near-infrared Spectroscopy
18. In situ Fourier Transform Infrared Microspectroscopy and Imaging of Wheat Kernels and Other Grains
19. The Analysis of Rice by Vibrational Spectroscopy
20. Applications of Vibrational Spectroscopy to Oilseeds Analysis
21. Vibrational Spectroscopy Techniques in the Quality Assessment of Fruits and Vegetables
22. Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food Products
23. Quantifying Meat Properties using Near-infrared Spectroscopy
24. Quality Analysis of Milk by Vibrational Spectroscopy
25. Applications of Vibrational Spectroscopy to the Study of Cheese and Other Fermented, Solid and Semi-solid Dairy Products
26. Progression to Fatty Acid Profiling of Edible Fats and Oils Using Vibrational Spectroscopy
27. The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy
28. Analysis of Caffeine , Sweeteners, and Other Additives in Beverages by Vibrational Spectroscopy
29. Applications of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients

Part Five. Applications Related to Food Safety and Regulatory Compliance

30. Regulatory Considerations in Applying Vibrational Spectroscopic Methods for Quality Control
31. Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy to the Analysis of Trans Fats in Foods for Regulatory Compliance in the USA
32. The Application of Surface-enhanced Raman Spectroscopy to Identify and Quantify Chemical Adulterants or Contaminants in Foods
33. Detection of Melamine in Foodstuffs by Vibrational Spectroscopy
34. Investigating Food Spoilage and Pathogenic Microorganisms by Mid-infrared Spectroscopy

Index

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