Applications of Vibrational Spectroscopy in Food Science
2 Volume Set
Published on 24. September 2010
Book
Hardback
752 pages
978-0-470-74299-0 (ISBN)
Description
Bringing several disparate aspects of food science and analysis together in one place, 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.
Reviews / Votes
"The subjects of the chapters are well balanced and informative, and, despite the high price of the book, it is a good investment for scientists working in analytical chemistry and biotechnology." (Anal Bioanal Chem, 13 November 2011) "In their preface the editors emphasize that no, this is not just another book on NIR spectroscopy - a technique that has enjoyed successful, widespread application for the analysis of cereals and other raw materials. What they want to communicate in particular is that NIR, mid-IR, and Raman spectroscopy all have roles to play in the study of foods and beverages and that knowledge of all three techniques is essential for selecting the best approach." (Reference and Research Book News, February 2011)"Bringing several disparate aspects of food science and analysis together in one place, 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". (Breitbart.com: Business Wire, 19 January 2011)More details
Persons
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.
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.
Content
Volume I: Instrumentation and Fundamental Applications.
Preface.
Acknowledgments.
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).
Index.