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This volume is woven around the applications of different spectroscopic techniques in the quality analysis of food stuff. Wide range of food items including fruits, fruit juices and edible oils have been covered. Different molecular and atomic spectroscopy techniques including Fourier transform infrared (FTIR) spectroscopy, near-infrared (NIR) and mid infrared (MIR) spectroscopy and Electron Spin Resonance (ESR) spectroscopy have been discussed in detail for such quality analysis applications. Bottom-up approach has been used in most of the chapters. Individual chapters have been written by experts from different disciplines/laboratories and hence interdisciplinary character has emerged in a natural way. Mathematical details have been kept at a level necessary minimum so as to suit a wider range of audience including novice researchers.
Written for industrial researchers and academicians as well as food technicians, this volume will benefit readers interested in using spectrometry in food quality, including handheld and portable spectrometers as well as those looking for the potential applications of artificial intelligence and machine learning to spectroscopic methods for food and drink quality analysis.
Dr. Ashutosh Kumar Shukla is Associate Professor of Physics and currently heads the Physics Department at Ewing Christian College, Prayagraj, a constituent college of University of Allahabad, India. He has also served as Associate Professor in the Department of Pure and Applied Physics, Guru Ghasidas Vishwavidyalaya, Bilaspur, Chhattisgarh (2011-2013). His research interest is primarily based on the applications of Electron Spin Resonance Spectroscopy technique in different fields of societal interest including Condensed Matter Physics. He has been awarded the Bilateral Exchange fellowship and Visiting fellowship of Indian National Science Academy, New Delhi in addition to research fellowships of Council of Science and Technology, Lucknow and Council of Scientific and Industrial Research, New Delhi. Dr. Shukla is on the reviewer panel and Editorial boards for international journals. With more than 20 years of experience of Physics teaching he has to his credit journal publications, textbooks and edited volumes. Dr. Shukla has successfully completed research projects funded by University Grants Commission, New Delhi and presented his research in different international events. He is a member of the International EPR Society (IES) and web member of the International Society of Magnetic Resonance (ISMAR).
Preface
Acknowledgements
Editor biography
List of contributors
1 Determination of fruit quality: a spectroscopic approach
2 Irradiation-based spectroscopic methods for quality analysis of fruits
3 Authenticity assessment of natural and artificial compounds in fruit juices by using FTIR
4 Comparison between binary and multiclass partial least square with discriminant analysis: a case study on coffee classification based on near-infrared spectra
5 The employment of infrared spectroscopy for the quality assurance of coffee
6 The use of MIR and NIR spectroscopy and chemometrics for the authentication of fruit juice
7 Advances in the analysis of fruits by near-infrared spectroscopy
8 Combining compositional characteristics, smartphone image, and NIR spectroscopy in a data fusion approach to study relationships between traditional infusions
9 Near-infrared spectroscopy for fruit/fruit juice quality analysis: theory and application
10 The use of elemental analyzes based on atomic spectroscopy for quality assurance of fruit
11 Spectroscopic techniques employed for quality assessment of edible oils
12 Vibrational spectroscopy to determine food polyphenols
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