Advanced Spectroscopic Techniques for Food Quality
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.
Advanced Spectroscopic Techniques for Food Quality, The Royal Society of Chemistry, 2022.
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Table of contents
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CHAPTER 1: Spectroscopic Techniques for the Analysis of Food Quality, Chemistry, and Functionp1-22ByMonalisa MishraMonalisa MishraNeural Developmental Biology Laboratory, Department of Life Science, NIT RourkelaRourkelaOdishaIndia[email protected]Search for other works by this author on:
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CHAPTER 2: Spectroscopic Techniques for Quality Assessment of Tea and Coffeep23-67ByAnna Dankowska;Anna DankowskaInstitute of Quality Science, Poznań University of Economics and BusinessPoznańPoland[email protected]Search for other works by this author on:Katarzyna Włodarska;Katarzyna WłodarskaInstitute of Quality Science, Poznań University of Economics and BusinessPoznańPoland[email protected]Search for other works by this author on:Abhishek Mandal;Abhishek MandalDivision of Agricultural Chemicals, ICAR – Indian Agricultural Research InstituteNew DelhiIndiaSearch for other works by this author on:Ewa SikorskaEwa SikorskaInstitute of Quality Science, Poznań University of Economics and BusinessPoznańPoland[email protected]Search for other works by this author on:
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CHAPTER 3: Fruit/Juice Quality Assessment Using Spectroscopic Data Analysisp68-79ByM. Moncada-Basualto;M. Moncada-BasualtoInstituto de Ciencias Biomédicas, Facultad de Medicina, Universidad de ChileSantiagoChileSearch for other works by this author on:J. Pozo-Martínez;J. Pozo-MartínezInstituto de Ciencias Biomédicas, Facultad de Medicina, Universidad de ChileSantiagoChileSearch for other works by this author on:C. Olea-AzarC. Olea-AzarSearch for other works by this author on:
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CHAPTER 4: Advanced Analytical Methods for the Detection of Irradiated Foodsp80-93ByGrzegorz Piotr Guzik;Grzegorz Piotr GuzikInstitute of Nuclear Chemistry and TechnologyDorodna 1603-195 WarsawPoland[email protected][email protected]Search for other works by this author on:Wacław StachowiczWacław StachowiczInstitute of Nuclear Chemistry and TechnologyDorodna 1603-195 WarsawPoland[email protected][email protected]Search for other works by this author on:
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CHAPTER 5: Review of Laser-induced Breakdown Spectroscopy (LIBS) in Food Analysisp94-110ByJ. O. CáceresJ. O. CáceresLaser Chemistry Research Group, Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of MadridPlaza de Ciencias 128040 MadridSpain[email protected]Search for other works by this author on:
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CHAPTER 6: Visible and Near-infrared Spectroscopy for Quality Analysis of Winep111-132ByDaniel CozzolinoDaniel CozzolinoUniversity of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI)BrisbaneQueensland 4072Australia[email protected]Search for other works by this author on:
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CHAPTER 7: Application of FTIR Spectroscopy and Chromatography in Combination With Chemometrics for the Quality Control of Olive Oilp133-180ByAbdul RohmanAbdul RohmanCenter of Excellence, Institute for Halal Industry and System (IHIS), Universitas Gadjah MadaYogyakarta 55281Indonesia[email protected]Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah MadaYogyakarta 55281IndonesiaSearch for other works by this author on:
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CHAPTER 8: Application of Molecular Spectroscopy and Chromatography in Combination with Chemometrics for the Authentication of Virgin Coconut Oilp181-196ByAnjar Windarsih;Anjar WindarsihCenter of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah MadaYogyakarta 55281Indonesia[email protected]Research Division for Natural Product Technology (BPTBA), National Research and Innovation Agency (BRIN)Yogyakarta 55861IndonesiaSearch for other works by this author on:Lily Arsanti Lestari;Lily Arsanti LestariCenter of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah MadaYogyakarta 55281Indonesia[email protected]Department of Nutrition and Health, Faculty of Medicine, Public Health and Nursing, Universitas Gadjah MadaYogyakarta 55281IndonesiaSearch for other works by this author on:Yuny Erwanto;Yuny ErwantoCenter of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah MadaYogyakarta 55281Indonesia[email protected]Division of Animal Products Technology, Faculty of Animal Science, Universitas Gadjah MadaYogyakarta 55281IndonesiaSearch for other works by this author on:Nurrulhidayah Ahmad Fadzillah;Nurrulhidayah Ahmad FadzillahInternational Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM)53100 Jalan GombakSelangorMalaysiaSearch for other works by this author on:Abdul RohmanAbdul RohmanCenter of Excellence, Institute for Halal Industry and Systems, Universitas Gadjah MadaYogyakarta 55281Indonesia[email protected]Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah MadaYogyakarta 55281IndonesiaSearch for other works by this author on:
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CHAPTER 9: Application of Molecular Spectroscopy and Chromatography in Combination with Chemometrics for the Authentication of Cod Liver Oilp197-210ByAgustina A. M. B. Hastuti;Agustina A. M. B. HastutiCenter of Excellence Institute for Halal Industry and Systems, Universitas Gadjah MadaYogyakarta 55281Indonesia[email protected]Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah MadaYogyakarta 55281IndonesiaSearch for other works by this author on:Abdul RohmanAbdul RohmanCenter of Excellence Institute for Halal Industry and Systems, Universitas Gadjah MadaYogyakarta 55281Indonesia[email protected]Department of Pharmaceutical Chemistry, Faculty of Pharmacy, Universitas Gadjah MadaYogyakarta 55281IndonesiaSearch for other works by this author on:
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CHAPTER 10: On-site Food Authenticity Testing: Advances in Miniaturization of Spectrometers and Machine Learningp211-241ByKaushik Banerjee;Kaushik BanerjeeICAR–National Research Centre for GrapesPuneMaharashtraIndiaSearch for other works by this author on:C. N. RavishankarC. N. RavishankarSearch for other works by this author on:
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