Advanced spectroscopic techniques for food quality [E-Book] / editor: Ashutosh Kumar Shukla
The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy...
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Full text |
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Personal Name(s): | Shukla, Ashutosh Kumar, editor |
Imprint: |
Cambridge :
Royal Society of Chemistry,
2022
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Physical Description: |
1 online resource (246 pages) |
Note: |
englisch |
ISBN: |
9781839165849 |
DOI: |
10.1039/9781839165849 |
Series Title: |
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Food chemistry, function and analysis ;
32 |
Subject (LOC): |
- Spectroscopic Techniques for the Analysis of Food Quality, Chemistry, and Function
- Spectroscopic Techniques for Quality Assessment of Tea and Coffee
- Fruit/Juice Quality Assessment Using Spectroscopic Data Analysis
- Advanced Analytical Methods for the Detection of Irradiated Foods
- Review of Laser-induced Breakdown Spectroscopy (LIBS) in Food Analysis
- Visible and Near-infrared Spectroscopy for Quality Analysis of Wine
- Application of FTIR Spectroscopy and Chromatography in Combination With Chemometrics for the Quality Control of Olive Oil
- Application of Molecular Spectroscopy and Chromatography in Combination with Chemometrics for the Authentication of Virgin Coconut Oil
- Application of Molecular Spectroscopy and Chromatography in Combination with Chemometrics for the Authentication of Cod Liver Oil
- On-site Food Authenticity Testing: Advances in Miniaturization of Spectrometers and Machine Learning