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Summary
Summary
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.
Author Notes
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
Volume I Instrumentation and Fundamental Applications |
Preface |
Acknowledgments |
List of Contributors |
Part 1 Introduction & Basic Concepts |
Introduction to Vibrational Spectroscopy in Food ScienceEunice C. Y. Li-Chan |
Introduction to the Theory and Instrumentation for Vibrational SpectroscopyPeter R. Griffiths |
Vibrational Spectroscopy: Sampling Techniques and Fiber-optic ProbesJohn M. Chalmers and Peter R.Groffiths |
Chemometrics in BiospectroscopyAchim Kohler and Nils Kristian Afseth and Harald Martens |
Part 2 Advances in Instrumentation for Food Analysis |
Infrared Imaging: Princples and PracticesJacqueline Sedman and Andrew Ghetler and Alexander Enfield and Ashraf A. Asmail |
The Role of Confocal Raman Spectroscopy in Food SciencePaul D. A. Pudney and Thomas M. Hancewicz |
Raman Spectroscopic ImagingPatrick J. Treado and Ryan J. Priore and Matthew P. Nelson |
Surface-enhanced Raman Spectroscopy: Theory and Application to the Analysis of Chlorpyrifos in Orange JuiceChetan Shende and Frank Inscore and Atanu Sengupta and Stuart Farquharson |
Part 3 Fundamental Research to Elucidate Properties & Processing Induced Changes |
Application of Vibrational Spectroscopy for the Study of Heat-induced Changes in Food ComponentsDaniel E. Rubio-Diaz and Luis E. Rodriguez-Saona |
Chemical Changes during Freezing and Frozen Storage of Fish Investigated by Vibrational SpectroscopyPedro Carmona and Isabel Sánchez-Alonso and Mercedes Careche |
Application of Vibrational Spectroscopy to Investigate Radiation-induced Changes in FoodFeride Severcan and Ozlem Bozkurt |
The Potential of Mid-infrared Spectroscopy for Monitoring Changes in Polysaccharides and Other Carbohydrates during ProcessingManuel A. Coimbra and Alexander Nunes and António S. Barros and Ivonne Delgadillo |
Monitoring Oxidation of Lipids in Edible Oils and Complex Food Systems by Vibrational SpectroscopyMaria José Ayora-Cañada and Ana Domímguez-Vidal and Bernhard Lendl |
Rama n Spectroscopy for the Study of Molecular Order, Thermodynamics, ad Solid-Liquid Transitions in TriacylgycerolsEric Da Silva and Dérick Rousseau |
Applications of Vibrational Spectroscopy to Study Protein Structural Changes in Muscle and Meat Batter SystemsAna M. Herrero and Pedro Carmona and 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 StructuresJose M. Magaron and A. Lopez-Rubio |
Volume II Analysis of Food, Drink and Related Materials |
Part 4 Examples of Applications for Food Analysis and Quality Assurance |
The Analysis of Wheat by Near-infrared SpectroscopyPhil Williams |
In situ Fourier Transform Infrared Microspectroscopy and Imaging of Wheat Kernels and Other GrainsDavid L. Wetzel and Lauren R.Brewer |
The Analysis of Rice by Vibrational SpectroscopyDavid S. Himmelsbach |
Applications of Vibrational Spectroscopy to Oilseeds AnalysisMalgorzata Barnanska and Hartwig Schulz and Marion Strehle and Jürgen Popp |
Vibrational Spectroscopy Techniques in the Quality Assessment of Fruits and VegetablesEvgeny Polshin and Jeroen Lammertyn and Bart M. Nicolaï |
Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food ProductsMusleh Uddin and Emiko Okazaki |
Quantifying Meat Properties using Near-infrared SpectroscopyRobert Burling-Claridge |
Quality Analysis of Milk by Vibrational SpectroscopyAchim Kohler and Nils Kristian Afseth and Kjetil Jørgensen and Åshild Randby and Harald Martens |
Applications of Vibrational Spectroscopy to the Study of Cheese and Other Fermented, Solid and Semi-solid Dairy ProductsColette C. Fagan and Colm P. O'Donnell |
Progression to Fatty Acid Profiling of Edible Fats and Oils Using Vibrational SpectroscopyHormoz Azizian and John K. G. Kramer and Magdi M. Mossoba |
The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared SpectroscopyMark Gishen and Daniel Cozzolino and Robert G. Dambergs |
Analysis of Caffeine , Sweeteners, and Other Additives in Beverages by Vibrational SpectroscopySalvador Garriques Armenta and Miguel de la Guardia |
Applicaions of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid IngredientsSiu-Mei Choi and Sze-Yuen and David Lee Phillips and Ching-Yung Ma |
Part 5 Applications Related to Food Safety and Regulatory Compliance |
Regulatory Considerations in Applying Vibrational Spectroscopic Methods for Quality ControlVincent Baeten and Juan Antonio Fernández Pierna and Frédéric Dehareng and 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 USAMagdi M. Mossoba and Julie Moss and John K. G. Kramer and Hormoz Azizian |
The Application of Surface-enhanced Raman Spectroscopy to Identify and Quantify Chemical Adulterants or Contaminants in FoodsMengshi Lin |
Detection of Melamine in Foodstuffs by Vibrational SpectroscopyPeter R. Griffiths |
Investigating Food Spoilage and Pathogenic Microorganisms by Mid-infrared SpectroscopyXiaonan Lu and Barbara Rasco |
Index |