Food Analysis Handbook from C.H.I.P.S.

Applications of Vibrational Spectroscopy
in Food Science
2-Volume Set
edited by
Eunice C.Y. Li-Chan

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.


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

  1. Infrared Imaging: Principles and Practices
  2. The Role of Confocal Raman Spectroscopy in Food Science
  3. Raman Spectroscopic Imaging
  4. 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

  1. Application of Vibrational Spectroscopy for the Study of Heat-induced Changes in Food Components
  2. Chemical Changes during Freezing and Frozen Storage of Fish Investigated by Vibrational Spectroscopy
  3. Application of Vibrational Spectroscopy to Investigate Radiation-induced Changes in Food
  4. The Potential of Mid-infrared Spectroscopy for Monitoring Changes in Polysaccharides and Other Carbohydrates during Processing
  5. Monitoring Oxidation of Lipids in Edible Oils and Complex Food Systems by Vibrational Spectroscopy
  6. Raman Spectroscopy for the Study of Molecular Order, Thermodynamics, and Solid-Liquid Transitions in Triacylglycerols
  7. Applications of Vibrational Spectroscopy to Study Protein Structural Changes in Muscle and Meat Batter Systems
  8. 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

  1. The Analysis of Wheat by Near-infrared Spectroscopy
  2. In situ Fourier Transform Infrared Microspectroscopy and Imaging of Wheat Kernels and Other Grains
  3. The Analysis of Rice by Vibrational Spectroscopy
  4. Applications of Vibrational Spectroscopy to Oilseeds Analysis
  5. Vibrational Spectroscopy Techniques in the Quality Assessment of Fruits and Vegetables
  6. Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food Products
  7. Quantifying Meat Properties using Near-infrared Spectroscopy
  8. Quality Analysis of Milk by Vibrational Spectroscopy
  9. Applications of Vibrational Spectroscopy to the Study of Cheese and Other Fermented, Solid and Semi-solid Dairy Products
  10. Progression to Fatty Acid Profiling of Edible Fats and Oils Using Vibrational Spectroscopy
  11. The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy
  12. Analysis of Caffeine , Sweeteners, and Other Additives in Beverages by Vibrational Spectroscopy
  13. Applications of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients

Part Five. Applications Related to Food Safety and Regulatory Compliance

  1. Regulatory Considerations in Applying Vibrational Spectroscopic Methods for Quality Control
  2. 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
  3. The Application of Surface-enhanced Raman Spectroscopy to Identify and Quantify Chemical Adulterants or Contaminants in Foods
  4. Detection of Melamine in Foodstuffs by Vibrational Spectroscopy
  5. Investigating Food Spoilage and Pathogenic Microorganisms by Mid-infrared Spectroscopy


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Applications of Vibrational Spectroscopy
in Food Science
Two-Volume Set
edited by Eunice C.Y. Li-Chan
2010 • 752 pages • $359.00 + shipping
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