Spectroscopic tools for food analysis / edited by Ashutosh Kumar Shukla.

Format:

Book

Contributor:

Shukla, Ashutosh Kumar, 1978- editor.

Institute of Physics (Great Britain), publisher.

Series:

IOP ebooks. 2020 collection.

IOP ebooks. [2020 collection]

Language:

English

Subjects (All):

Food--Analysis.

Food.

Food--Quality.

Spectrum analysis.

Physical Description:

1 online resource (various pagings) : illustrations (some color).

Place of Publication:

Bristol [England] (Temple Circus, Temple Way, Bristol BS1 6HG, UK) : IOP Publishing, [2020]

System Details:

Mode of access: World Wide Web.

System requirements: Adobe Acrobat Reader, EPUB reader, or Kindle reader.

text file

Biography/History:

With almost 19 years of physics teaching and research experience, Ashutosh Kumar Shukla has published in peer reviewed journals and authored a textbook as well as edited over 10 volumes prepared in collaboration with experts from different countries. He teaches at Ewing Christian College, India.

Summary:

Spectroscopic Tools for Food Analysis is a consolidated volume covering different techniques of spectroscopic techniques and their applications in the analysis of food quality. Insight for the novice researcher entering the field is provided alongside descriptions of recent developments and state-of-the-art techniques. Content related to spectroscopic methods and their applications in food quality analysis is described using a bottom up approach. This is a must read for a wide audience including students, researchers, technicians and professionals. Contributors to this book are actual practitioners and considered experts in their particular fields.

Contents:

1. State of the art and applications of near infrared spectroscopy in food composition and quality

1.1. Introduction

1.2. Spectroscopic techniques

1.3. Multivariate data analysis

1.4. Applications

1.5. Summary

2. Food authenticity and traceability: molecular spectroscopy approaches

2.1. Introduction

2.2. Molecular spectroscopy

2.3. Chemometric methods

2.4. UV/vis spectroscopy

2.5. Fluorescence spectroscopy

2.6. IR spectroscopy

2.7. Raman spectroscopy

2.8. NMR spectroscopy

2.9. Conclusions

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

3.3. Results

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

4.3. Fluorescence spectrometry

4.4. Conclusion and future perspectives.

Notes:

"Version: 20191101"--Title page verso.

Includes bibliographical references.

Title from PDF title page (viewed on December 9, 2019).

Other Format:

Print version:

ISBN:

9780750323246

9780750323239

OCLC:

1130295059

Access Restriction:

Restricted for use by site license.