Applications of Vibrational Spectroscopy in Food Science 2 Volume Set / Edition 1 available in Hardcover
Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered – showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs.
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About the Author
Eunice Y.C. Li-Chan is Professor of Chemistry at the University of British Columbia. B.Sc. (Agr), Food Science, The University of British Columbia, M.Sc., Biochemistry, The University of Alberta, Ph.D., Food Science, The University of British Columbia. Her research interests are to: elucidate structure-function relationships of food proteins &peptides; apply Raman and other spectroscopic methods to study food systems; discover peptides & proteins with specific biological or functional activity for use as value added-products from the food industry
John Chalmers is an independent consultant in the field of vibrational spectroscopy, as well as a Reader at the University of Nottingham. John left ICI in 1997 after 22 years, serving as a Business Research Associate in the Science Support Group of ICI Technology. He is chairman of the UK Infrared and Raman Discussion Group (IRDG) and current chairman of the RSC (Royal Society of Chemistry) Molecular Spectroscopy Subject Group. He is a member of the Association of British Spectroscopists (ABS) Trust. He is a Fellow of the Royal Society of Chemistry. In 1994, he received the Williams-Wright Award from the Coblentz Society.
Peter Griffiths is a Professor of Chemistry at the University of Idaho. In 1972, he joined the faculty of Ohio University, becoming Distinguished Professor less than 10 years later. After spending 7 years on the faculty of the University of California, Riverside, he was appointed chair of the Department of Chemistry at the University of Idaho, a post he held for 8 years. Professor Griffiths has published 4 books, 25 book chapters and over 200 papers in the area of vibrational spectroscopy. He has received various awards, including the Spectroscopy Society of Pittsburgh Award and the Fritz Pregl Medal of the Austrian Society of Analytical Chemistry.
Table of Contents
Volume I: Instrumentation and Fundamental Applications.
List of Contributors.
Part One. Introduction & Basic Concepts.
Introduction to Vibrational Spectroscopy in Food Science (EuniceC. Y. Li-Chan).
Introduction to the Theory and Instrumentation for VibrationalSpectroscopy (Peter R. Griffiths).
Vibrational Spectroscopy: Sampling Techniques and Fiber-opticProbes (John M. Chalmers and Peter R. Griffiths).
Chemometrics in Biospectroscopy (Achim Kohler, Nils KristianAfseth and Harald Martens).
Part Two. Advances in Instrumentation for Food Analysis.
Infrared Imaging: Princples and Practices (Jacqueline Sedman,Andrew Ghetler, Alexander Enfield and Ashraf A. Asmail).
The Role of Confocal Raman Spectroscopy in Food Science (Paul D.A. Pudney and Thomas M. Hancewicz).
Raman Spectroscopic Imaging (Patrick J. Treado, Ryan J. Prioreand Matthew P. Nelson).
Surface-enhanced Raman Spectroscopy: Theory and Application tothe Analysis of Chlorpyrifos in Orange Juice (Chetan Shende, FrankInscore, Atanu Sengupta and Stuart Farquharson).
Part Three. Fundamental Research to Elucidate Properties &Processing Induced Changes.
Application of Vibrational Spectroscopy for the Study ofHeat-induced Changes in Food Components (Daniel E. Rubio-Diaz andLuis E. Rodriguez-Saona).
Chemical Changes during Freezing and Frozen Storage of FishInvestigated by Vibrational Spectroscopy (Pedro Carmona, IsabelSánchez-Alonso and Mercedes Careche).
Application of Vibrational Spectroscopy to InvestigateRadiation-induced Changes in Food (Feride Severcan and OzlemBozkurt).
The Potential of Mid-infrared Spectroscopy for MonitoringChanges in Polysaccharides and Other Carbohydrates duringProcessing (Manuel A. Coimbra, Alexander Nunes, António S.Barros and Ivonne Delgadillo).
Monitoring Oxidation of Lipids in Edible Oils and Complex FoodSystems by Vibrational Spectroscopy (Maria JoséAyora-Cañada, Ana Domímguez-Vidal and BernhardLendl).
Rama n Spectroscopy for the Study of Molecular Order,Thermodynamics, ad Solid-Liquid Transitions in Triacylgycerols(Eric Da Silva and Dérick Rousseau).
Applications of Vibrational Spectroscopy to Study ProteinStructural Changes in Muscle and Meat Batter Systems (Ana M.Herrero, Pedro Carmona, Francisco Jiménez-Colmenero andClaudia Ruíz-Capillas).
The Role and Potential of Vibrational Spectroscopy in the Studyand Characterization of Traditional and Novel Food PackagingStructures (Jose M. Magaron and A. Lopez-Rubio).
Volume II. Analysis of Food, Drink and Related Materials.
Part Four. Examples of Applications for Food Analysis andQuality Assurance.
The Analysis of Wheat by Near-infrared Spectroscopy (PhilWilliams).
In situ Fourier Transform Infrared Microspectroscopy and Imagingof Wheat Kernels and Other Grains (David L. Wetzel and Lauren R.Brewer).
The Analysis of Rice by Vibrational Spectroscopy (David S.Himmelsbach).
Applications of Vibrational Spectroscopy to Oilseeds Analysis(Malgorzata Baranska, Hartwig Schulz, Marion Strehle andJürgen Popp).
Vibrational Spectroscopy Techniques in the Quality Assessment ofFruits and Vegetables (Evgeny Polshin, Jeroen Lammertyn and Bart M.Nicolaï).
Applications of Vibrational Spectroscopy to the Analysis of Fishand Other Aquatic Food Products (Musleh Uddin and EmikoOkazaki).
Quantifying Meat Properties using Near-infrared Spectroscopy(Robert Burling-Claridge).
Quality Analysis of Milk by Vibrational Spectroscopy (AchimKohler, Nils Kristian Afseth, Kjetil Jørgensen, ÅshildRandby and Harald Martens).
Applications of Vibrational Spectroscopy to the Study of Cheeseand Other Fermented, Solid and Semi-solid Dairy Products (ColetteC. Fagan and Colm P. O’Donnell).
Progression to Fatty Acid Profiling of Edible Fats and OilsUsing Vibrational Spectroscopy (Hormoz Azizian, John K. G. Kramerand Magdi M. Mossoba).
The Analysis of Grapes, Wine, and Other Alcoholic Beverages byInfrared Spectroscopy (Mark Gishen, Daniel Cozzolino and Robert G.Dambergs).
Analysis of Caffeine , Sweeteners, and Other Additives inBeverages by Vibrational Spectroscopy (Salvador Garriques Armentaand Miguel de la Guardia).
Applicaions of Vibrational Spectroscopy to the Analysis ofPolysaccharide and Hydrocolloid Ingredients (Siu-Mei Choi,Sze-Yuen, David Lee Phillips and Ching-Yung Ma).
Part Five. Applications Related to Food Safety and RegulatoryCompliance.
Regulatory Considerations in Applying Vibrational SpectroscopicMethods for Quality Control (Vincent Baeten, Juan AntonioFernández Pierna, Frédéric Dehareng, GeorgesSinnaeve and Pierre Dardenne).
Authentication and Traceability of Agricultural and FoodProducts Using Vibrational Spectroscopy to the Analysis of TransFats in Foods for Regulatory Compliance in the USA (Magdi M.Mossoba, Julie Moss, John K. G. Kramer and Hormoz Azizian).
The Application of Surface-enhanced Raman Spectroscopy toIdentify and Quantify Chemical Adulterants or Contaminants in Foods(Mengshi Lin).
Detection of Melamine in Foodstuffs by Vibrational Spectroscopy(Peter R. Griffiths).
Investigating Food Spoilage and Pathogenic Microorganisms byMid-infrared Spectroscopy (Xiaonan Lu and Barbara Rasco).