Spectroscopic Tools for Food Analysis

✍ Scribed by Ashutosh Kumar Shukla

• Publisher: IOP Publishing
• Year: 2020
• Tongue: English
• Leaves: 87
• Category: Library

✦ Synopsis

Food quality analysis is an area of interest that has always attracted the attention of everyone, and making suitable tools for food analysis is especially important. This volume presents such techniques and their state-of-the-art applications. It covers different spectroscopic methods spread over the wide range of electromagnetic spectrum that are being applied in food analysis. Detection of ammonia nitrogen using spectroscopic process is also included as it is the source of protein synthesis in aquatic plants and animals, which serve as an important ingredient of our diet. Individual chapters cover recent trends and applications of a particular technique in different areas of food analysis. This book also includes comparison of different approaches wherever necessary in view of actual applications. Mathematical details have been kept to a necessary minimum as far as possible, keeping in mind the novice researchers and technicians. Furthermore, an interdisciplinary character is naturally a distinctive feature throughout as contributors are from different disciplines including science, engineering and pharmacy.

✦ Table of Contents

PRELIMS.pdf
Preface
Foreword
Editor biography
Ashutosh Kumar Shukla
List of contributors
CH001.pdf
Chapter 1 State of the art and applications of near infrared spectroscopy in food composition and quality
1.1 Introduction
1.2 Spectroscopic techniques
1.2.1 Near and mid infrared spectroscopy
1.2.2 Raman spectroscopy
1.2.3 UV and visible spectroscopy
1.2.4 Hyperspectral and multispectral imaging spectroscopy
1.3 Multivariate data analysis
1.4 Applications
1.5 Summary
References
CH002.pdf
Chapter 2 Food authenticity and traceability: molecular spectroscopy approaches
2.1 Introduction
2.2 Molecular spectroscopy
2.3 Chemometric methods
2.4 UV/vis spectroscopy
2.4.1 Food components, pigments, and contaminants
2.4.2 Food adulteration and fraud
2.5 Fluorescence spectroscopy
2.5.1 Food compositions, additives, and contaminants
2.5.2 Food authentication, origin, and adulteration
2.6 IR spectroscopy
2.6.1 NIR spectroscopy
2.6.2 MIR spectroscopy
2.7 Raman spectroscopy
2.7.1 Food components analysis
2.7.2 Food authenticity and adulterations
2.8 NMR spectroscopy
2.8.1 1H NMR
2.8.2 13C NMR
2.8.3 31P NMR
2.9 Conclusions
Acknowledgments
References
CH003.pdf
Chapter 3 Nuclear magnetic resonance spectroscopy applications in the food industry
3.1 Nuclear magnetic resonance spectroscopy
3.2 Use of NMR techniques in food science
3.2.1 Application of NMR spectroscopy to milk and dairy products
3.2.2 Application of NMR spectroscopy to the beverage industry
3.2.3 Application of NMR spectroscopy to the food oil industry
3.2.4 Application of NMR spectroscopy to specific foods
3.2.5 Application of NMR spectroscopy to fruit and vegetables
3.2.6 Application of NMR spectroscopy to meat products
3.2.7 Application of NMR spectroscopy to food emulsions
3.3 Results
References
CH004.pdf
Chapter 4 Spectroscopic method for the detection and determination of ammonia nitrogen in aquaculture water
4.1 Introduction
4.2 Spectroscopic method for the detection of ammonia nitrogen
4.2.1 Absorption spectrometry
4.3 Fluorescence spectrometry
4.3.1 O-phthalaldehyde (OPA)
4.3.2 Other methods
4.4 Conclusion and future perspectives
References