Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set

by Li-Chan, Eunice; Chalmers, John M.; Griffiths, Peter R.

• ISBN13: 9780470742990
• ISBN10: 0470742992
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-11-01
• Publisher: Wiley

Summary

Written for postgraduates and advanced undergraduates in physics, this clear and concise work covers a wide range of subjects from intermediate to ultra-relativistic energies, thus providing an introductory overview of heavy ion physics. The reader is introduced to essential principles in heavy ion physics through 26 questions, with detailed answers, of varying difficulty. This timely text is based on a series of well received lectures given by Professor L. Csernai at the University of Minnesota, and the University of Bergen, where the author is based.

Author Biography

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

Instrumentation and Fundamental Applications

Preface

Acknowledgments

List of Contributors

Introduction & Basic Concepts

Introduction to Vibrational Spectroscopy in Food Science

Introduction to the Theory and Instrumentation for Vibrational Spectroscopy

Vibrational Spectroscopy: Sampling Techniques and Fiber-optic Probes

Chemometrics in Biospectroscopy

Advances in Instrumentation for Food Analysis

Infrared Imaging: Princples and Practices

The Role of Confocal Raman Spectroscopy in Food Science

Raman Spectroscopic Imaging

Surface-enhanced Raman Spectroscopy: Theory and Application to the Analysis of Chlorpyrifos in Orange Juice

Fundamental Research to Elucidate Properties & Processing Induced Changes

Application of Vibrational Spectroscopy for the Study of Heat-induced Changes in Food Components

Chemical Changes during Freezing and Frozen Storage of Fish Investigated by Vibrational Spectroscopy

Application of Vibrational Spectroscopy to Investigate Radiation-induced Changes in Food

The Potential of Mid-infrared Spectroscopy for Monitoring Changes in Polysaccharides and Other Carbohydrates during Processing

Monitoring Oxidation of Lipids in Edible Oils and Complex Food Systems by Vibrational Spectroscopy

Rama n Spectroscopy for the Study of Molecular Order, Thermodynamics, ad Solid-Liquid Transitions in Triacylgycerols

Applications of Vibrational Spectroscopy to Study Protein Structural Changes in Muscle and Meat Batter Systems

The Role and Potential of Vibrational Spectroscopy in the Study and Characterization of Traditional and Novel Food Packaging Structures

Analysis of Food, Drink and Related Materials

Examples of Applications for Food Analysis and Quality Assurance

The Analysis of Wheat by Near-infrared Spectroscopy

In situ Fourier Transform Infrared Microspectroscopy and Imaging of Wheat Kernels and Other Grains

The Analysis of Rice by Vibrational Spectroscopy

Applications of Vibrational Spectroscopy to Oilseeds Analysis

Vibrational Spectroscopy Techniques in the Quality Assessment of Fruits and Vegetables

Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food Products

Quantifying Meat Properties using Near-infrared Spectroscopy

Quality Analysis of Milk by Vibrational Spectroscopy

Applications of Vibrational Spectroscopy to the Study of Cheese and Other Fermented, Solid and Semi-solid Dairy Products

Progression to Fatty Acid Profiling of Edible Fats and Oils Using Vibrational Spectroscopy

The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy

Analysis of Caffeine , Sweeteners, and Other Additives in Beverages by Vibrational Spectroscopy

Applicaions of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients

Applications Related to Food Safety and Regulatory Compliance

Regulatory Considerations in Applying Vibrational Spectroscopic Methods for Quality Control

Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy to the Analysis of Trans Fats in Foods for Regulatory Compliance in the USA

The Application of Surface-enhanced Raman Spectroscopy to Identify and Quantify Chemical Adulterants or Contaminants in Foods

Detection of Melamine in Foodstuffs by Vibrational Spectroscopy

Investigating Food Spoilage and Pathogenic Microorganisms by Mid-infrared Spectroscopy

Index

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