Advanced Spectroscopic Techniques for Food Quality
Food Chemistry, Function and Analysis
Series editors:
Gary Williamson, Monash University, Australia
Alejandro G. Marangoni, University of Guelph, Canada
Graham A. Bonwick, AgriFoodX Limited, UK
Catherine S. Birch, AgriFoodX Limited, UK
Titles in the series:
1: Food Biosensors
2: Sensing Techniques for Food Safety and Quality Control
3: Edible Oil Structuring: Concepts, Methods and Applications
4: Food Irradiation Technologies: Concepts, Applications and Outcomes
5: Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health
6: Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components
7: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food
8: Legumes: Nutritional Quality, Processing and Potential Health Benefits
9: Tomato Chemistry, Industrial Processing and Product Development
10: Food Contact Materials Analysis: Mass Spectrometry Techniques
11: Vitamin E: Chemistry and Nutritional Benefits
12: Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health
13: Carotenoid Esters in Foods: Physical, Chemical and Biological Properties
14: Eggs as Functional Foods and Nutraceuticals for Human Health
15: Rapid Antibody-based Technologies in Food Analysis
16: DNA Techniques to Verify Food Authenticity: Applications in Food Fraud
17: Advanced Gas Chromatography in Food Analysis
18: Handbook of Food Structure Development
19: Mitigating Contamination from Food Processing
20: Biogenic Amines in Food: Analysis, Occurrence and Toxicity
21: Nutrition and Cancer Prevention: From Molecular Mechanisms to Dietary Recommendations
22: Health Claims and Food Labelling
23: Nutraceuticals and Human Health: The Food-to-supplement Paradigm
24: Nutritional Signalling Pathway Activities in Obesity and Diabetes
25: The Chemistry and Bioactive Components of Turmeric
26: Foodomics
27: Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications
28: Handbook of Antioxidant Methodology: Approaches to Activity Determination
29: Fats and Associated Compounds: Consumption and Human Health
30: Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health
31: Development of Trans-free Lipid Systems and their Use in Food Products
32: Advanced Spectroscopic Techniques for Food Quality
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Advanced Spectroscopic Techniques for Food Quality
Edited by
Ashutosh Kumar Shukla
Ewing Christian College, India
Email: [email protected]
Food Chemistry, Function and Analysis No. 32
Print ISBN: 978-1-83916-404-0
PDF ISBN: 978-1-83916-584-9
EPUB ISBN: 978-1-83916-585-6
Print ISSN: 2398-0656
Electronic ISSN: 2398-0664
A catalogue record for this book is available from the British Library
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