
Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set
by Li-Chan, Eunice; Chalmers, John M.; Griffiths, Peter R.-
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Summary
Author Biography
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.
Table of Contents
Instrumentation and Fundamental Applications | |
Preface | |
Acknowledgments | |
List of Contributors | |
Introduction & Basic Concepts | |
Introduction to Vibrational Spectroscopy in Food Science | |
Introduction to the Theory and Instrumentation for Vibrational Spectroscopy | |
Vibrational Spectroscopy: Sampling Techniques and Fiber-optic Probes | |
Chemometrics in Biospectroscopy | |
Advances in Instrumentation for Food Analysis | |
Infrared Imaging: Princples and Practices | |
The Role of Confocal Raman Spectroscopy in Food Science | |
Raman Spectroscopic Imaging | |
Surface-enhanced Raman Spectroscopy: Theory and Application to the Analysis of Chlorpyrifos in Orange Juice | |
Fundamental Research to Elucidate Properties & Processing Induced Changes | |
Application of Vibrational Spectroscopy for the Study of Heat-induced Changes in Food Components | |
Chemical Changes during Freezing and Frozen Storage of Fish Investigated by Vibrational Spectroscopy | |
Application of Vibrational Spectroscopy to Investigate Radiation-induced Changes in Food | |
The Potential of Mid-infrared Spectroscopy for Monitoring Changes in Polysaccharides and Other Carbohydrates during Processing | |
Monitoring Oxidation of Lipids in Edible Oils and Complex Food Systems by Vibrational Spectroscopy | |
Rama n Spectroscopy for the Study of Molecular Order, Thermodynamics, ad Solid-Liquid Transitions in Triacylgycerols | |
Applications of Vibrational Spectroscopy to Study Protein Structural Changes in Muscle and Meat Batter Systems | |
The Role and Potential of Vibrational Spectroscopy in the Study and Characterization of Traditional and Novel Food Packaging Structures | |
Analysis of Food, Drink and Related Materials | |
Examples of Applications for Food Analysis and Quality Assurance | |
The Analysis of Wheat by Near-infrared Spectroscopy | |
In situ Fourier Transform Infrared Microspectroscopy and Imaging of Wheat Kernels and Other Grains | |
The Analysis of Rice by Vibrational Spectroscopy | |
Applications of Vibrational Spectroscopy to Oilseeds Analysis | |
Vibrational Spectroscopy Techniques in the Quality Assessment of Fruits and Vegetables | |
Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food Products | |
Quantifying Meat Properties using Near-infrared Spectroscopy | |
Quality Analysis of Milk by Vibrational Spectroscopy | |
Applications of Vibrational Spectroscopy to the Study of Cheese and Other Fermented, Solid and Semi-solid Dairy Products | |
Progression to Fatty Acid Profiling of Edible Fats and Oils Using Vibrational Spectroscopy | |
The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy | |
Analysis of Caffeine , Sweeteners, and Other Additives in Beverages by Vibrational Spectroscopy | |
Applicaions of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients | |
Applications Related to Food Safety and Regulatory Compliance | |
Regulatory Considerations in Applying Vibrational Spectroscopic Methods for Quality Control | |
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 | |
The Application of Surface-enhanced Raman Spectroscopy to Identify and Quantify Chemical Adulterants or Contaminants in Foods | |
Detection of Melamine in Foodstuffs by Vibrational Spectroscopy | |
Investigating Food Spoilage and Pathogenic Microorganisms by Mid-infrared Spectroscopy | |
Index | |
Table of Contents provided by Publisher. All Rights Reserved. |
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