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Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set

2010-11-01 Science
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Release : 2010-11-01
Genre : Science
Kind : eBook
Book Rating : 992/5 ( reviews)

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Book Synopsis Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set by : Eunice Li-Chan

Download or read book Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set written by Eunice Li-Chan. This book was released on 2010-11-01. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences

2020-07-26 Science
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Release : 2020-07-26
Genre : Science
Kind : eBook
Book Rating : 286/5 ( reviews)

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Book Synopsis Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences by : Andrei A. Bunaciu

Download or read book Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences written by Andrei A. Bunaciu. This book was released on 2020-07-26. Available in PDF, EPUB and Kindle. Book excerpt: Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences synthesizes the latest research on the applications of vibrational spectroscopy in biomedical, pharmaceutical and food analysis. Suitable for graduate-level students as well as experienced researchers in academia and industry, this book is organized into five distinct sections. The first deals with the fundamentals of vibrational spectroscopy, with the second presenting the most important sampling methodology used for infrared and Raman spectroscopy in various fields of interest. Since spectroscopy is the study of the interaction of electromagnetic radiation with matter, this section deals with the characteristics, properties and absorption of electromagnetic radiation. Final sections describe the analytical studies performed all over the world in biomedical, pharmaceutical and in the food sciences. Presents a critical discussion of many of the applications of vibrational spectroscopy Covers details of the analytical methodologies used in pharmaceutical and biomedical applications Discusses the latest developments in pharmaceutical and biomedical analysis of both small and large molecules

Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set

2010-11-01 Science
Download Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set PDF Online Free

Author :
Release : 2010-11-01
Genre : Science
Kind : eBook
Book Rating : 990/5 ( reviews)

GET EBOOK


Book Synopsis Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set by : Eunice Li-Chan

Download or read book Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set written by Eunice Li-Chan. This book was released on 2010-11-01. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Near-Infrared Spectroscopy in Food Science and Technology

2006-09-18 Science
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Release : 2006-09-18
Genre : Science
Kind : eBook
Book Rating : 690/5 ( reviews)

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Book Synopsis Near-Infrared Spectroscopy in Food Science and Technology by : Yukihiro Ozaki

Download or read book Near-Infrared Spectroscopy in Food Science and Technology written by Yukihiro Ozaki. This book was released on 2006-09-18. Available in PDF, EPUB and Kindle. Book excerpt: This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential. It explains the technical aspects of NIRS, including: basic principles; characteristics of the NIR spectra; instrumentation; sampling techniques; and chemometrics. The book details applications of NIRS in agricultural and marine products, foodstuffs and processed foods, engineering and process monitoring, and food safety and disease diagnosis.

Applications of vibrational spectroscopy in food science. 1. Instrumentation and fundamental applications

2010
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Release : 2010
Genre :
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis Applications of vibrational spectroscopy in food science. 1. Instrumentation and fundamental applications by : Eunice C. Y. Li-Chan

Download or read book Applications of vibrational spectroscopy in food science. 1. Instrumentation and fundamental applications written by Eunice C. Y. Li-Chan. This book was released on 2010. Available in PDF, EPUB and Kindle. Book excerpt: The book will bring several disparate aspects of food science and analysis together in one place. The book will start with chapters on sampling techniques and recent instrumentation for food analysis. Descriptions of how vibrational spectroscopy can be used to study and measure changes occurring during cooking, processing or storage, will follow. Finally, a dozen or so case studies will be used to illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs. The book will be of benefit both to readers who have not previously considered the potential use of these techniques in the study and quality control of food systems, as well as those who have had some experience but perhaps in the context of non-food biomaterials, or only a specific food commodity group, or a specific technique (MIR, NIR or Raman spectroscopy)"

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