| ISBN13: | 9781032405742 |
| ISBN10: | 10324057411 |
| Binding: | Hardback |
| No. of pages: | 252 pages |
| Size: | 234x156 mm |
| Weight: | 630 g |
| Language: | English |
| Illustrations: | 48 Illustrations, black & white; 6 Halftones, black & white; 42 Line drawings, black & white; 15 Tables, black & white |
| 691 |
Raman Spectroscopy in the Food Industry
GBP 170.00
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Raman Spectroscopy and its modes have gained increasing attention in food processing. This book briefly introduces the fundamentals and modes of the technique. It then covers useful applications of Raman Spectroscopy in product quality and chemical analysis, foodborne pathogens and chemical contaminations, and detection of food adulteration.
Raman spectroscopy has become one of the most important techniques effectively applied to detect specific analytes and microorganisms in food samples. Raman Spectroscopy in the Food Industry provides a comprehensive overview of the current state of the art and future prospects of Raman spectroscopy in food analyses. Through in-depth chapters, the authors discuss the fundamental principles of Raman spectroscopy, its instrumentation, methodologies, and its diverse applications across various food matrices. Real-world case studies and practical examples underscore the transformative potential of Raman spectroscopy in reshaping our understanding, analysis, and innovation within the realm of food science.
Featured topics included are as follows:
- Raman spectroscopy applications in food science and technology
- The unique property of Raman phenomena, along with the variations in signal modes
- The different food safety topics, such as toxins, biosafety, foodborne bacteria, and fermentation
- Machine-learning studies on Raman spectrosopy in food science
As the editors, we are committed to providing a valuable resource that inspires further exploration and collaboration in harnessing the power of Raman spectroscopy for the advancement of food analyses. We sincerely hope that this book serves as a catalyst for pushing the boundaries of knowledge and driving innovation in this exciting field.
1. Raman Spectroscopy for the Chemical Analysis of Food: Basic Principles, Instrumentation, and Techniques. 2. SERS Based Quantitative Analysis in Complex Food Matrix. 3. Machine Learning Driven Raman Spectroscopy Technique for Rapid Detection of Chemical Compounds and Contaminants in Foods. 4. SERS applications for bacterial determination in food matrices. 5. Detection of chemical contaminations in food via Raman spectroscopy. 6. Raman Spectroscopy for Food Quality Assessment: Uncovering Adulteration and Ensuring Authenticity. 7. Raman spectroscopy as a tool for inline quality management in food processing. 8. Future Prospect and Challenges.
