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.
1. Title of Book - p. i 2. Cover Image - p. i 3. Title Page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xiii 7. Section I: Spectrophotometry: Fundamentals and instrumentation - p. S1 8. Chapter 1 Fundamentals and theory - p. 3 9. Chapter 2 State of the art and criticalities - p. 41 10. Chapter 3 Evolution of spectroscopic applications in food analysis - p. 63 11. Section II: Application of different spectroscopic approaches in food analysis - p. S2 12. Chapter 4 Applications of spectroscopy in food traceability - p. 103 13. Chapter 5 Applications of spectroscopy in novel food characterization - p. 143 14. Chapter 6 Infrared spectroscopy in food analysis: traditional technique but versatile tool - p. 159 15. Chapter 7 Applications of NIR spectroscopy in food quality assessment - p. 227 16. Chapter 8 Recent advancement in NIR spectroscopy for food quality and processes monitoring - p. 249 17. Chapter 9 Advances in sample preparation for spectroscopy applications - p. 281 18. Chapter 10 Image analysis techniques for food control - p. 301 19. Chapter 11 Atomic absorption spectrophotometry for the determination of heavy metals in food matrices - p. 317 20. Section III: Case studies - p. S3 21. Chapter 12 Determination of food dyes by means of HPLC-UV/DAD - p. 343 22. Chapter 13 Applications of absorption spectroscopy in the authentication, differentiation, and adulteration detection of honey - p. 381 23. Chapter 14 Applications of spectroscopy in honey quality assessment - p. 403 24. Chapter 15 A pilot study comparing a handheld Raman spectrometer to a benchtop FTIR for expensive edible oil adulteration assessment - p. 421 25. Index - p. 435
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.
1. Title of Book - p. i 2. Cover Image - p. i 3. Title Page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. Contributors - p. xiii 7. Section I: Spectrophotometry: Fundamentals and instrumentation - p. S1 8. Chapter 1 Fundamentals and theory - p. 3 9. Chapter 2 State of the art and criticalities - p. 41 10. Chapter 3 Evolution of spectroscopic applications in food analysis - p. 63 11. Section II: Application of different spectroscopic approaches in food analysis - p. S2 12. Chapter 4 Applications of spectroscopy in food traceability - p. 103 13. Chapter 5 Applications of spectroscopy in novel food characterization - p. 143 14. Chapter 6 Infrared spectroscopy in food analysis: traditional technique but versatile tool - p. 159 15. Chapter 7 Applications of NIR spectroscopy in food quality assessment - p. 227 16. Chapter 8 Recent advancement in NIR spectroscopy for food quality and processes monitoring - p. 249 17. Chapter 9 Advances in sample preparation for spectroscopy applications - p. 281 18. Chapter 10 Image analysis techniques for food control - p. 301 19. Chapter 11 Atomic absorption spectrophotometry for the determination of heavy metals in food matrices - p. 317 20. Section III: Case studies - p. S3 21. Chapter 12 Determination of food dyes by means of HPLC-UV/DAD - p. 343 22. Chapter 13 Applications of absorption spectroscopy in the authentication, differentiation, and adulteration detection of honey - p. 381 23. Chapter 14 Applications of spectroscopy in honey quality assessment - p. 403 24. Chapter 15 A pilot study comparing a handheld Raman spectrometer to a benchtop FTIR for expensive edible oil adulteration assessment - p. 421 25. Index - p. 435
