Spectroscopic Techniques for Food Analysis

This text provides a concise overview of the main spectroscopic methods used in food analysis laboratories. It is written by scientists actively involved in food analysis. The laboratories at which the authors work encompass academic, industrial and government research sites in the USA and the UK. This book aims to assist in the process of choosing the most appropriate food analysis technique by describing the analytical potential of each technique, using many examples of real food applications. It should be useful for the food scientist who routinely uses one or two spectroscopic techniques and needs to expand his or her range. It is aimed at food scientists, teachers and lecturers in food science programmes at college, chemistry students who are going into the food industry, quality-control analysts and process engineers in the food industry.