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.
List of Contributors.
Part One. Introduction & Basic Concepts.
Introduction to Vibrational Spectroscopy in Food Science (Eunice C. Y. Li–Chan).
Introduction to the Theory and Instrumentation for Vibrational Spectroscopy (Peter R. Griffiths).
Vibrational Spectroscopy: Sampling Techniques and Fiber–optic Probes (John M. Chalmers and Peter R. Griffiths).
Chemometrics in Biospectroscopy (Achim Kohler, Nils Kristian Afseth 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. Priore and Matthew P. Nelson).
Surface–enhanced Raman Spectroscopy: Theory and Application to the Analysis of Chlorpyrifos in Orange Juice (Chetan Shende, Frank Inscore, Atanu Sengupta and Stuart Farquharson).
Part Three. Fundamental Research to Elucidate Properties & Processing Induced Changes.
Application of Vibrational Spectroscopy for the Study of Heat–induced Changes in Food Components (Daniel E. Rubio–Diaz and Luis E. Rodriguez–Saona).
Chemical Changes during Freezing and Frozen Storage of Fish Investigated by Vibrational Spectroscopy (Pedro Carmona, Isabel Sánchez–Alonso and Mercedes Careche).
Application of Vibrational Spectroscopy to Investigate Radiation–induced Changes in Food (Feride Severcan and Ozlem Bozkurt).
The Potential of Mid–infrared Spectroscopy for Monitoring Changes in Polysaccharides and Other Carbohydrates during Processing (Manuel A. Coimbra, Alexander Nunes, António S. Barros and Ivonne Delgadillo).
Monitoring Oxidation of Lipids in Edible Oils and Complex Food Systems by Vibrational Spectroscopy (Maria José Ayora–Cañada, Ana Domímguez–Vidal and Bernhard Lendl).
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 Protein Structural Changes in Muscle and Meat Batter Systems (Ana M. Herrero, Pedro Carmona, Francisco Jiménez–Colmenero and Claudia Ruíz–Capillas).
The Role and Potential of Vibrational Spectroscopy in the Study and Characterization of Traditional and Novel Food Packaging Structures (Jose M. Magaron and A. Lopez–Rubio).
Volume II. Analysis of Food, Drink and Related Materials.
Part Four. Examples of Applications for Food Analysis and Quality Assurance.
The Analysis of Wheat by Near–infrared Spectroscopy (Phil Williams).
In situ Fourier Transform Infrared Microspectroscopy and Imaging of 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 and Jürgen Popp).
Vibrational Spectroscopy Techniques in the Quality Assessment of Fruits and Vegetables (Evgeny Polshin, Jeroen Lammertyn and Bart M. Nicolaï).
Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food Products (Musleh Uddin and Emiko Okazaki).
Quantifying Meat Properties using Near–infrared Spectroscopy (Robert Burling–Claridge).
Quality Analysis of Milk by Vibrational Spectroscopy (Achim Kohler, Nils Kristian Afseth, Kjetil Jørgensen, Åshild Randby and Harald Martens).
Applications of Vibrational Spectroscopy to the Study of Cheese and Other Fermented, Solid and Semi–solid Dairy Products (Colette C. Fagan and Colm P. O Donnell).
Progression to Fatty Acid Profiling of Edible Fats and Oils Using Vibrational Spectroscopy (Hormoz Azizian, John K. G. Kramer and Magdi M. Mossoba).
The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy (Mark Gishen, Daniel Cozzolino and Robert G. Dambergs).
Analysis of Caffeine , Sweeteners, and Other Additives in Beverages by Vibrational Spectroscopy (Salvador Garriques Armenta and Miguel de la Guardia).
Applicaions of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients (Siu–Mei Choi, Sze–Yuen, David Lee Phillips and Ching–Yung Ma).
Part Five. Applications Related to Food Safety and Regulatory Compliance.
Regulatory Considerations in Applying Vibrational Spectroscopic Methods for Quality Control (Vincent Baeten, Juan Antonio Fernández Pierna, Frédéric Dehareng, Georges Sinnaeve and Pierre Dardenne).
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 (Magdi M. Mossoba, Julie Moss, John K. G. Kramer and Hormoz Azizian).
The Application of Surface–enhanced Raman Spectroscopy to Identify 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 by Mid–infrared Spectroscopy (Xiaonan Lu and Barbara Rasco).