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| ftir applications in food analysis: Infrared Spectroscopy for Food Quality Analysis and Control Da-Wen Sun, 2009-03-05 Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry. With the rapid development in infrared spectroscopic instrumentation software and hardware, the application of this technique has expanded into many areas of food research. It has become a powerful, fast, and non-destructive tool for food quality analysis and control.Infrared Spectroscopy for Food Quality Analysis and Control reflects this rapid technology development. The book is divided into two parts. Part I addresses principles and instruments, including theory, data treatment techniques, and infrared spectroscopy instruments. Part II covers the application of IRS in quality analysis and control for various foods including meat and meat products, fish and related products, and others. - Explores this rapidly developing, powerful and fast non-destructive tool for food quality analysis and control - Presented in two Parts -- Principles and Instruments, including theory, data treatment techniques, and instruments, and Application in Quality Analysis and Control for various foods making it valuable for understanding and application - Fills a need for a comprehensive resource on this area that includes coverage of NIR and MVA |
| ftir applications in food analysis: Spectral Methods in Food Analysis Mossoba, 1998-11-11 Outlines the basic principles, advanced instrumentation, applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants. |
| ftir applications in food analysis: Near Infrared Spectroscopy in Food Analysis B. G. Osborne, T. Fearn, 1986 |
| ftir applications in food analysis: Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics Ioannis K. Karabagias, 2020-12-23 Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics. |
| ftir applications in food analysis: Analysis of Foods and Beverages George Charalambous, 2012-12-02 Analysis of Foods and Beverages: Modern Techniques covers the principles and practical applications of selected analytical methodologies in the field of food and beverages. It also gives an informed forecast of developments in this field. The book focuses on developed fields of scanning electron microscopy, X-ray microanalysis, differential laser light scattering, near-infrared reflectance and Fourier transformations, and continuous-flow and flow-injection analyses. It also includes mass spectrometry, nuclear magnetic resonance, and bioassay. This text also describes traditional techniques, such as the various forms of chromatography. Furthermore, the book presents an introduction of molecular analysis of synthetic flavors and the automation of food analysis by use of computers, robotics, and other on-line methods. Students, teachers, researchers, and all food analysts will find this book valuable, as it can provide information on the various modern analytical techniques in the food industry. |
| ftir applications in food analysis: Fourier Transform Infrared Spectrometry Peter R. Griffiths, James A. De Haseth, 2007-03-16 A bestselling classic reference, now expanded and updated to cover the latest instrumentation, methods, and applications The Second Edition of Fourier Transform Infrared Spectrometry brings this core reference up to date on the uses of FT-IR spectrometers today. The book starts with an in-depth description of the theory and current instrumentation of FT-IR spectrometry, with full chapters devoted to signal-to-noise ratio and photometric accuracy. Many diverse types of sampling techniques and data processing routines, most of which can be performed on even the less expensive instruments, are then described. Extensively updated, the Second Edition: * Discusses improvements in optical components * Features a full chapter on FT Raman Spectrometry * Contains new chapters that focus on different ways of measuring spectra by FT-IR spectrometry, including fourteen chapters on such techniques as microspectroscopy, internal and external reflection, and emission and photoacoustic spectrometry * Includes a new chapter introducing the theory of vibrational spectrometry * Organizes material according to sampling techniques Designed to help practitioners using FT-IR capitalize on the plethora of techniques for modern FT-IR spectrometry and plan their experimental procedures correctly, this is a practical, hands-on reference for chemists and analysts. It's also a great resource for students who need to understand the theory, instrumentation, and applications of FT-IR. |
| ftir applications in food analysis: Qualitative Determination of Organic Compounds J. W. Shepherd, 1913 |
| ftir applications in food analysis: Advances in Noninvasive Food Analysis Muhammad Kashif Iqbal Khan, 2019-10-16 To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447) |
| ftir applications in food analysis: New Techniques and Applications in Lipid Analysis Richard E. McDonald, Magdi M. Mossoba, 1997 New Techniques and Applications in Lipid Analysis provides an informative and comprehensive reference book covering the latest and most important analytical topics in lipid chemistry. Researchers in biomedicine, food industry, food processing, product development, nutrition and dietetics, oil processing, fat substitutes, and lipid technology, as well as students in the fields of food science and nutrition, will greatly benefit from this book. |
| ftir applications in food analysis: Characterization of Polymer Blends Sabu Thomas, Yves Grohens, P. Jyotishkumar, 2015-02-09 Filling the gap for a reference dedicated to the characterization of polymer blends and their micro and nano morphologies, this book provides comprehensive, systematic coverage in a one-stop, two-volume resource for all those working in the field. Leading researchers from industry and academia, as well as from government and private research institutions around the world summarize recent technical advances in chapters devoted to their individual contributions. In so doing, they examine a wide range of modern characterization techniques, from microscopy and spectroscopy to diffraction, thermal analysis, rheology, mechanical measurements and chromatography. These methods are compared with each other to assist in determining the best solution for both fundamental and applied problems, paying attention to the characterization of nanoscale miscibility and interfaces, both in blends involving copolymers and in immiscible blends. The thermodynamics, miscibility, phase separation, morphology and interfaces in polymer blends are also discussed in light of new insights involving the nanoscopic scale. Finally, the authors detail the processing-morphology-property relationships of polymer blends, as well as the influence of processing on the generation of micro and nano morphologies, and the dependence of these morphologies on the properties of blends. Hot topics such as compatibilization through nanoparticles, miscibility of new biopolymers and nanoscale investigations of interfaces in blends are also addressed. With its application-oriented approach, handpicked selection of topics and expert contributors, this is an outstanding survey for anyone involved in the field of polymer blends for advanced technologies. |
| ftir applications in food analysis: Process Analytical Technology for the Food Industry Colm P. O'Donnell, Colette Fagan, P.J. Cullen, 2014-11-03 The Process Analytical Technology (PAT) initiative aims to move from a paradigm of ‘testing quality in’ to ‘building quality in by design’. It can be defined as the optimal application of process analytical technologies, feedback process control strategies, information management tools, and/or product–process optimization strategies. Recently, there have been significant advances in process sensors and in model-based monitoring and control methodologies, leading to enormous opportunities for improved performance of food manufacturing processes and for the quality of food products with the adoption of PAT. Improvements in process efficiency, reduced product variability, enhanced traceability, process understanding, and decreased risk of contamination are some of the benefits arising from the introduction of a PAT strategy in the food industry. Process Analytical Technology for the Food Industry reviews established and emerging PAT tools with potential application within the food processing industry. The book will also serve as a reference for industry, researchers, educators, and students by providing a comprehensive insight into the objectives, challenges, and benefits of adopting a Process Analytical Technology strategy in the food industry. |
| ftir applications in food analysis: Food Analysis Suzanne Nielsen, 2003-04-30 This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors. |
| ftir applications in food analysis: Food Microstructures Vic Morris, Kathy Groves, 2013-10-15 The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure.After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy.Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. - Reviews best practice and essential developments in food microstructure microscopy and modelling - Discusses the principles and applications of various microscopy techniques used to discover food microstructure - Explores the measurement, analysis and modelling of food microstructures |
| ftir applications in food analysis: Fourier Transform Infrared Spectroscopy (FTIR) Emily Moore (Science writer), 2016 Fourier Transform Infrared (FTIR) spectroscopy applies the principle that molecular vibrations can absorb infrared radiation in the range of the electromagnetic radiation. This book discusses methods and provides new research on FTIR. Chapter One reviews the advances in the analysis of biological systems by means of FTIR spectroscopy. Chapter Two studies the last advances of infrared spectroscopy applied to the analysis of lignocellulosic materials. Chapter Three presents the Fourier transform infrared spectroscopic, coupled with chemometric tools, to characterize organic matter transformations during the composting process. Chapter Four focuses on applications of FTIR spectroscopy in the wine industry. |
| ftir applications in food analysis: Instrumental Methods in Food Analysis J.R.J. Paré, J.M.R. Bélanger, 1997-03-14 Instrumental Methods in Food Analysis is aimed at graduate students in the science, technology and engineering of food and nutrition who have completed an advanced course in food analysis. The book is designed to fit in with one or more such courses, as it covers the whole range of methods applied to food analysis, including chromatographic techniques (HPLC and GC), spectroscopic techniques (AA and ICP), electroanalytical and electrophoresis techniques. No analysis can be made without appropriate sample preparation and in view of the present economic climate, the search for new ways to prepare samples is becoming increasingly important. Guided by the need for environmentally-friendly technologies, the editors chose two, relatively new techniques, the microwave-assisted processes (MAPTM (Chapter 10) and supercritical fluid extraction (Chapter 11). Features of this book: - is one the few academic books on food analysis specifically designed for a one semester or one year course -it contains updated information - the coverage gives a good balance between theory, and applications of techniques to various food commodities. The chapters are divided into two distinct sections: the first is a description of the basic theory regarding the technique and the second is dedicated to a description of examples to which the reader can relate in his/her daily work. |
| ftir applications in food analysis: Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set Eunice Li-Chan, John M. Chalmers, Peter R. Griffiths, 2010-11-01 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. |
| ftir applications in food analysis: Nielsen’s Food Analysis B. Pam Ismail, |
| ftir applications in food analysis: Food Analysis S. Suzanne Nielsen, 2017-06-06 This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods to determine chemical composition and characteristics, physical properties, and objectionable matter and constituents. Methods of analysis covered include information on the basic principles, advantages, limitations, and applications. Sections on spectroscopy and chromatography along with chapters on techniques such as immunoassays, thermal analysis, and microscopy from the perspective of their use in food analysis have been expanded. Instructors who adopt the textbook can contact the editor for access to a website with related teaching materials. |
| ftir applications in food analysis: Spectroscopy for Materials Characterization Simonpietro Agnello, 2021-09-08 SPECTROSCOPY FOR MATERIALS CHARACTERIZATION Learn foundational and advanced spectroscopy techniques from leading researchers in physics, chemistry, surface science, and nanoscience In Spectroscopy for Materials Characterization, accomplished researcher Simonpietro Agnello delivers a practical and accessible compilation of various spectroscopy techniques taught and used to today. The book offers a wide-ranging approach taught by leading researchers working in physics, chemistry, surface science, and nanoscience. It is ideal for both new students and advanced researchers studying and working with spectroscopy. Topics such as confocal and two photon spectroscopy, as well as infrared absorption and Raman and micro-Raman spectroscopy, are discussed, as are thermally stimulated luminescence and spectroscopic studies of radiation effects on optical materials. Each chapter includes a basic introduction to the theory necessary to understand a specific technique, details about the characteristic instrumental features and apparatuses used, including tips for the appropriate arrangement of a typical experiment, and a reproducible case study that shows the discussed techniques used in a real laboratory. Readers will benefit from the inclusion of: Complete and practical case studies at the conclusion of each chapter to highlight the concepts and techniques discussed in the material Citations of additional resources ideal for further study A thorough introduction to the basic aspects of radiation matter interaction in the visible-ultraviolet range and the fundamentals of absorption and emission A rigorous exploration of time resolved spectroscopy at the nanosecond and femtosecond intervals Perfect for Master and Ph.D. students and researchers in physics, chemistry, engineering, and biology, Spectroscopy for Materials Characterization will also earn a place in the libraries of materials science researchers and students seeking a one-stop reference to basic and advanced spectroscopy techniques. |
| ftir applications in food analysis: Infrared Spectroscopy Daniel Cozzolino, 2014 Since Herschel discovered light in the near-infrared region as early as 1800, the NIR region of the electromagnetic spectrum, once regarded as having little potential for analytical work, has now become one of the most promising techniques for molecular spectroscopy in several analytical fields. Over the last three decades, the development of new applications of infrared spectroscopy has been associated with increased power of computers and progress in chemometrics. This book introduces and presents several novel applications of NIR spectroscopy in biology, medicine, food science, the pharmaceutical sciences, polymers and minerals, for the first time in a single book. It is written by an international panel of scientists with a vast expertise in the field of infrared spectroscopy, providing unique views and perspectives on both practical and theoretical applications. This book should serve as a reference source for undergraduate and postgraduate students, scientists and researchers in the field of infrared spectroscopy. |
| ftir applications in food analysis: Infrared Spectroscopy Barbara H. Stuart, 2004-08-20 Provides an introduction to those needing to use infrared spectroscopy for the first time, explaining the fundamental aspects of this technique, how to obtain a spectrum and how to analyse infrared data covering a wide range of applications. Includes instrumental and sampling techniques Covers biological and industrial applications Includes suitable questions and problems in each chapter to assist in the analysis and interpretation of representative infrared spectra Part of the ANTS (Analytical Techniques in the Sciences) Series. |
| ftir applications in food analysis: Handbook of Near-Infrared Analysis Emil W. Ciurczak, Benoît Igne, Jerome Workman, Jr., Donald A. Burns, 2021-05-20 Rapid, inexpensive, and easy-to-deploy, near-infrared (NIR) spectroscopy can be used to analyze samples of virtually any composition, origin, and condition. The Handbook of Near Infrared Analysis, Fourth Edition, explores the factors necessary to perform accurate and time- and cost-effective analyses across a growing spectrum of disciplines. This updated and expanded edition incorporates the latest advances in instrumentation, computerization, chemometrics applied to NIR spectroscopy, and method development in NIR spectroscopy, and underscores current trends in sample preparation, calibration transfer, process control, data analysis, instrument performance testing, and commercial NIR instrumentation. This work offers readers an unparalleled combination of theoretical foundations, cutting-edge applications, and practical experience. Additional features include the following: Explains how to perform accurate as well as time- and cost-effective analyses. Reviews software-enabled chemometric methods and other trends in data analysis. Highlights novel applications in pharmaceuticals, polymers, plastics, petrochemicals, textiles, foods and beverages, baked products, agricultural products, biomedicine, nutraceuticals, and counterfeit detection. Underscores current trends in sample preparation, calibration transfer, process control, data analysis, and multiple aspects of commercial NIR instrumentation. Offering the most complete single-source guide of its kind, the Handbook of Near Infrared Analysis, Fourth Edition, continues to offer practicing chemists and spectroscopists an unparalleled combination of theoretical foundations, cutting-edge applications, and detailed practical experience provided firsthand by more than 50 experts in the field. |
| ftir applications in food analysis: Handbook of High-resolution Spectroscopy Martin Quack, Frederic Merkt, 2011-09-26 The field of High-Resolution Spectroscopy has been considerably extended and even redefined in some areas. Combining the knowledge of spectroscopy, laser technology, chemical computation, and experiments, Handbook of High-Resolution Spectroscopy provides a comprehensive survey of the whole field as it presents itself today, with emphasis on the recent developments. This essential handbook for advanced research students, graduate students, and researchers takes a systematic approach through the range of wavelengths and includes the latest advances in experiment and theory that will help and guide future applications. The first comprehensive survey in high-resolution molecular spectroscopy for over 15 years Brings together the knowledge of spectroscopy, laser technology, chemical computation and experiments Brings the reader up-to-date with the many advances that have been made in recent times Takes the reader through the range of wavelengths, covering all possible techniques such as Microwave Spectroscopy, Infrared Spectroscopy, Raman Spectroscopy, VIS, UV and VUV Combines theoretical, computational and experimental aspects Has numerous applications in a wide range of scientific domains Edited by two leaders in this field Provides an overview of rotational, vibration, electronic and photoelectron spectroscopy Volume 1 - Introduction: Fundamentals of Molecular Spectroscopy Volume 2 - High-Resolution Molecular Spectroscopy: Methods and Results Volume 3 - Special Methods & Applications |
| ftir applications in food analysis: Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis Ashutosh Kumar Shukla, 2020-08-20 This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry. |
| ftir applications in food analysis: Challenges in Green Analytical Chemistry Salvador Garrigues, Miguel de la Guardia, 2020-05-13 Covering topics including solvent selection, miniaturization and metrics for the evaluation of greenness this is a useful resource for researchers interested in reducing the risks and environmental impacts of analytical methods. |
| ftir applications in food analysis: Food Analysis Y. Pomeranz, 2013-12-01 The first edition of Food Analysis: Theory and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition to reflect and cover the most recent advances in the field of food analysis. A complete revision of a book is an arduous and anguished task. The following are challenges that we wanted to address in this revision: to update the material without eliminating classic and time-preserved and honored methods used by the food analyst; to broaden and deepen the coverage and scope without increasing the size of the book; and to produce a textbook (for senior undergraduate and graduate students) with regard to objectives, scope, and outlay while providing a reference and resource for the worker and researcher in the field of food analysis. To meet those challenges we added much new material and took out practically the same amount of rel atively outdated material. Every chapter has been extensively updated and revised; many of the pictures in the previous editions were deleted and, whenever available and appropriate, were replaced by diagrams or flow sheets. In Part I we have expanded the seetions on sampling, preparation of sam pIes, reporting results, and reliability of analyses. |
| ftir applications in food analysis: Vibrational Spectroscopy for Tissue Analysis Ihtesham ur Rehman, Zanyar Movasaghi, Shazza Rehman, 2012-09-27 A rapidly growing field, vibrational spectroscopy has found applications in industries including pharmaceutical manufacture, food and drug safety, and process monitoring on production lines. In particular, interest in clinical spectroscopy is rising rapidly as researchers recognize the potential of the vibrational spectroscopic techniques—Infrared (IR) and Raman Spectroscopy—as noninvasive tissue diagnosis tools. However, the details of the characteristic peak frequencies and their relationship to specific functional groups present in the biological tissues have not been fully understood. Vibrational Spectroscopy for Tissue Analysis introduces IR and Raman Spectroscopy to those scientists who are either using these spectroscopic techniques to address clinical problems or planning to use spectroscopy to analyze clinical tissues and understand their chemical composition. By compiling the interpretations and understandings of the spectral peaks of the biological molecules in one place, this book aids in the understanding of IR and Raman Spectroscopy, and what these techniques can offer both in early diagnosis of the disease and monitoring of the progression of the disease. Despite the tremendous advances in the field of spectroscopy, where new applications are emerging at the pace of development, there are still areas of research that are crying for further exploration. This book bridges the gap between the spectroscopic research and medical applications. |
| ftir applications in food analysis: Spectroscopic Methods in Food Analysis Adriana S. Franca, Leo M.L. Nollet, 2017-12-14 Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and involve a considerable amount of manual labor. Therefore, there has been an increasing interest in simpler, faster, and reliable analytical methods for assessing food quality attributes. Spectroscopic Methods in Food Analysis presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis. The determination of product quality and authenticity and the detection of adulteration are major issues in the food industry, causing concern among consumers and special attention among food manufacturers. As such, this book explains why spectroscopic methods have been extensively employed to the analysis of food products as they often require minimal or no sample preparation, provide rapid and on-line analysis, and have the potential to run multiple tests on a single sample (i.e., non-destructive). This book consists of concepts related to food quality and authenticity, that are quite broad, given the different demands of the manufacturer, the consumer, the surveillance and the legislative bodies that ultimately provide healthy and safe products. |
| ftir applications in food analysis: Handbook of Dairy Foods Analysis Fidel Toldrá, Leo M.L. Nollet, 2021-03-29 Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, th e book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries. |
| ftir applications in food analysis: Portable Spectroscopy and Spectrometry, Applications Richard A. Crocombe, Pauline E. Leary, Brooke W. Kammrath, 2021-04-28 The most comprehensive resource available on the many applications of portable spectrometers, including material not found in any other published work Portable Spectroscopy and Spectrometry: Volume Two is an authoritative and up-to-date compendium of the diverse applications for portable spectrometers across numerous disciplines. Whereas Volume One focuses on the specific technologies of the portable spectrometers themselves, Volume Two explores the use of portable instruments in wide range of fields, including pharmaceutical development, clinical research, food analysis, forensic science, geology, astrobiology, cultural heritage and archaeology. Volume Two features contributions by a multidisciplinary team of experts with hands-on experience using portable instruments in their respective areas of expertise. Organized both by instrumentation type and by scientific or technical discipline, 21 detailed chapters cover various applications of portable ion mobility spectrometry (IMS), infrared and near-infrared (NIR) spectroscopy, Raman and x-ray fluorescence (XRF) spectroscopy, smartphone spectroscopy, and many others. Filling a significant gap in literature on the subject, the second volume of Portable Spectroscopy and Spectrometry: Features a significant amount of content published for the first time, or not available in existing literature Brings together work by authors with assorted backgrounds and fields of study Discusses the central role of applications in portable instrument development Covers the algorithms, calibrations, and libraries that are of critical importance to successful applications of portable instruments Includes chapters on portable spectroscopy applications in areas such as the military, agriculture and feed, hazardous materials (HazMat), art conservation, and environmental science Portable Spectroscopy and Spectrometry: Volume Two is an indispensable resource for developers of portable instruments in universities, research institutes, instrument companies, civilian and government purchasers, trainers, operators of portable instruments, and educators and students in portable spectroscopy courses. |
| ftir applications in food analysis: Handbook of Dairy Foods Analysis Leo M.L. Nollet, Fidel Toldra, 2009-11-04 Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries. |
| ftir applications in food analysis: Computerized Quantitative Infrared Analysis Gregory L. McClure, 1987 |
| ftir applications in food analysis: Handbook of Food Analysis - Two Volume Set Leo M.L. Nollet, Fidel Toldra, 2015-06-10 Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in |
| ftir applications in food analysis: Infrared Spectral Interpretation Brian C. Smith, 1998-12-10 This author's second volume introduces basic principles of interpreting infrared spectral data, teaching its readers to make sense of the data coming from an infrared spectrometer. Contents include spectra and diagnostic bands for the more common functional groups as well as chapters on polyester spectra and interpretation aids. Discussions include: Science of infrared interpretation Light and molecular vibrations How and why molecules absorb infrared radiation Peak heights, intensities, and widths Hydrocarbons, carbonyl groups, and molecules with C-N bonds Polymers and inorganic molecules The use of atlases, library searching, spectral subtraction, and the Internet in augmenting interpretation Each chapter presents an introduction to the nomenclature and structure of a specific functional group and proceeds with the important diagnostic bands for each group. Infrared Spectral Interpretation serves both novices and experienced practitioners in this field. The author maintains a website and blog with supplemental material. His training course schedule is also available online. |
| ftir applications in food analysis: Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences Andrei A. Bunaciu, Hassan Y. Aboul-Enein, Vu Dang Hoang, 2020-07-26 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 |
| ftir applications in food analysis: Food Protected Designation of Origin , 2013-06-11 Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect the names of regional foods, such as wines, cheeses, hams, sausages and olives, so that only foods that genuinely originate in a particular region are allowed to be identified as such. The economic value of these regional foods, as well as the increased interest from consumers and the food industry about the traceability and origin of food, mean that it has become necessary to establish methods for PDO and PGI authentication based on the specific characteristics and chemical markers of these kinds of products. This book offers a complete guide of the methods available to authenticate food PDO, beginning with an explanation of the analytical and chemometric methods available for PDO authentication, before looking at the main foods covered, PGI labels and the social and legal framework for food PGIs. It will be of interest to people engaged in the fields of food production, commercialization and consumption, as well as policymakers and control laboratories. - Offers a complete guide to the methods available for food Protected Designation of Origin (PDO) authentication - Explains the analytical and chemometric methods - Focuses on the various food products covered by authentication labels |
| ftir applications in food analysis: Handbook of Research on Food Processing and Preservation Technologies Megh R. Goyal, Preeti Birwal, Monika Sharma, 2022-02-28 The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry. |
| ftir applications in food analysis: Chemical Analysis of Food: Techniques and Applications Yolanda Picó, 2012-07-18 The book contains twenty three chapters written by experts on the subject, is structured in two parts: the first one describes the role of the latest developments in analytical and bioanalytical techniques, and the second one deals with the most innovative applications and issues in food analysis. The two first introductory chapters about sampling technique, from basic one to the most recent advances, which is still a food challenge because is responsible of the quality and assurance of the analysis, and on data analysis and chemometrics are followed by a review of the most recently applied techniques in process (on-line) control and in laboratories for the analysis of major or minor compounds of food. These techniques ranged from the non-invasive and non-destructive ones, such as infrared spectroscopy, magnetic resonance and ultrasounds, to emerging areas as nanotechnology, biosensors and electronic noses and tongues, including those already well-established in food analysis, such as chromatographic and electrophoretic techniques. These chapters also include two important tools for solving problems in chemical and biological analysis such as mass spectrometry and molecular-based techniques--Provided by publisher. |
| ftir applications in food analysis: Calorimetry in Food Processing Gönül Kaletunç, 2009-10-27 Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions. |
| ftir applications in food analysis: Instrumentation and Sensors for the Food Industry E Kress-Rogers, C J B Brimelow, 2001-10-03 This collection of 23 contributions reviews the most common instruments for measuring food quality both on the processing line and in the laboratory. Each chapter describes an instrument's underlying principles with emphasis on aspects relevant to food applications, identifies the significance of the variables measured, and assesses the accuracy of the technique for specific food groups. The second edition adds eight chapters. Annotation copyrighted by Book News Inc., Portland, OR. |
Analytical Authentication of Butter Using Fourier Transform …
Abstract—Fourier Transform Infrared (FT-IR) spectroscopy coupled with chemometrics was used to distinguish between butter samples and non-butter samples.
FTIR analysis provides rapid QA/QC and authentication of …
The Cary 630 is a multi-purpose FTIR spectrometer, which is ideal for the traditional analytical, QA/QC or methods development lab. All three spectrometers provide identical results. This …
Application of NIR and FTIR in Food Analysis
Abstract: In this paper, we will review the most common spectroscopy technologies for food analysis, their differences and purpose of these differences. Based on the advantages and …
Ftir Applications In Food Analysis - archive.ncarb.org
applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, …
FTIR and NIR Spectroscopy for food applications Sofia, 25
Fructose corn syrup is used in the soft drink and food industries as a direct replacement for sucrose (table sugar) since it has a similar sweetness. Fructose corn syrup has many …
Applications of Fourier transform infrared spectroscopy
This article summarizes the basic principles of Fourier Transform Infrared Spectroscopy, with examples of methodologies and applications to different field sciences. 1. Introduction. Infrared …
The application of FTIR spectra coupled with chemometrics …
This present review highlighted the use of FTIR spectra and chromatographic-based techniques coupled with chemometrics for the analysis of lard in food and pharmaceutical products for …
Food quality analysis via cost-effective FTIR microscopy
Filter Analysis, Food Production, FTIR Microscopy, Particulates Abstract Ensuring quality and safety in foods and beverages requires continuous vigilance. It is essential to identify …
Qualitative Analysis of Traditional Italian Dishes: FTIR Approach
The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional …
eA599 Identification Testing of Health Food Ingredients Using …
Here, we introduce an identification testing method by the KBr pellet method for xylitol, an ingredient in health foods, using the food additive identification test program, which is a …
Ftir Applications In Food Analysis
applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, …
Fourier Transform Infrared Spectroscopy Use in Honey …
May 26, 2024 · The objective of this study was to conduct a systematic review of the use of Fourier Transform Infrared Spectroscopy (FTIR) as an easy and inexpensive technique to …
Ftir Applications In Food Analysis (PDF) - archive.ncarb.org
Methods in Food Analysis presents the basic concepts of spectroscopic methods together with a discussion on the most important applications in food analysis The determination of product …
Applications of FTIR Spectroscopy: Review - IJSDR
Fourier-transform infrared (FTIR) spectroscopy has become a valuable analytical technique for structural or functional studies related to foods as a rapid, cost-efficient, and sensitive …
A Review of Ftir An Useful Instrument - ijprajournal.com
Fourier transform infrared (FTIR) spectroscopy represents a modern and popular technique that addressed IR spectroscopy as a powerful and reliable analytical technique.Recent FTIR …
Application Trans Fatty Acid Analysis by FTIR and GC/FID, …
Analysis of trans fatty acids in processed foods is mainly conducted by gas chromatography (GC) using a high-resolution capillary column and a flame ionization detector (FID), or by GC with a …
Ftir Applications In Food Analysis Full PDF - mobile.frcog.org
Methods in Food Analysis presents the basic concepts of spectroscopic methods together with a discussion on the most important applications in food analysis The determination of product …
Ftir Applications In Food Analysis (PDF) - archive.ncarb.org
Ftir Applications In Food Analysis: Infrared Spectroscopy for Food Quality Analysis and Control Da-Wen Sun,2009-03-05 Written by an international panel of professional and academic peers …
News Identification Testing of Health Food Ingredients No. A597
By using the JP identification test program included as standard in the LabSolutions IR software, which controls Shimadzu's FTIR instruments, we were able to easily perform identification …
Fourier Transform Infrared Spectroscopy (FTIR) Technique for …
Abstract Fourier Transform Infrared (FTIR) spectroscopy is a method of infrared absorption spectra and emanation of a solid, fluid, or gaseous material. It gathers and digitizes the …
Analytical Authentication of Butter Using Fourier Transform …
Abstract—Fourier Transform Infrared (FT-IR) spectroscopy coupled with chemometrics was used to distinguish between butter samples and non-butter samples.
FTIR analysis provides rapid QA/QC and authentication of …
The Cary 630 is a multi-purpose FTIR spectrometer, which is ideal for the traditional analytical, QA/QC or methods development lab. All three spectrometers provide identical results. This …
Application of NIR and FTIR in Food Analysis
Abstract: In this paper, we will review the most common spectroscopy technologies for food analysis, their differences and purpose of these differences. Based on the advantages and …
Ftir Applications In Food Analysis - archive.ncarb.org
applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, …
FTIR and NIR Spectroscopy for food applications Sofia, 25
Fructose corn syrup is used in the soft drink and food industries as a direct replacement for sucrose (table sugar) since it has a similar sweetness. Fructose corn syrup has many …
Applications of Fourier transform infrared spectroscopy
This article summarizes the basic principles of Fourier Transform Infrared Spectroscopy, with examples of methodologies and applications to different field sciences. 1. Introduction. Infrared …
The application of FTIR spectra coupled with chemometrics …
This present review highlighted the use of FTIR spectra and chromatographic-based techniques coupled with chemometrics for the analysis of lard in food and pharmaceutical products for …
Food quality analysis via cost-effective FTIR microscopy
Filter Analysis, Food Production, FTIR Microscopy, Particulates Abstract Ensuring quality and safety in foods and beverages requires continuous vigilance. It is essential to identify …
Qualitative Analysis of Traditional Italian Dishes: FTIR Approach
The present study aims at applying and evaluating Fourier Transformed Infrared (FTIR) spectroscopy for the analysis of complex food matrices and food preparations. Nine traditional …
eA599 Identification Testing of Health Food Ingredients Using …
Here, we introduce an identification testing method by the KBr pellet method for xylitol, an ingredient in health foods, using the food additive identification test program, which is a …
Ftir Applications In Food Analysis
applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, …
Fourier Transform Infrared Spectroscopy Use in Honey …
May 26, 2024 · The objective of this study was to conduct a systematic review of the use of Fourier Transform Infrared Spectroscopy (FTIR) as an easy and inexpensive technique to …
Ftir Applications In Food Analysis (PDF) - archive.ncarb.org
Methods in Food Analysis presents the basic concepts of spectroscopic methods together with a discussion on the most important applications in food analysis The determination of product …
Applications of FTIR Spectroscopy: Review - IJSDR
Fourier-transform infrared (FTIR) spectroscopy has become a valuable analytical technique for structural or functional studies related to foods as a rapid, cost-efficient, and sensitive …
A Review of Ftir An Useful Instrument - ijprajournal.com
Fourier transform infrared (FTIR) spectroscopy represents a modern and popular technique that addressed IR spectroscopy as a powerful and reliable analytical technique.Recent FTIR …
Application Trans Fatty Acid Analysis by FTIR and GC/FID, …
Analysis of trans fatty acids in processed foods is mainly conducted by gas chromatography (GC) using a high-resolution capillary column and a flame ionization detector (FID), or by GC with a …
Ftir Applications In Food Analysis Full PDF - mobile.frcog.org
Methods in Food Analysis presents the basic concepts of spectroscopic methods together with a discussion on the most important applications in food analysis The determination of product …
Ftir Applications In Food Analysis (PDF) - archive.ncarb.org
Ftir Applications In Food Analysis: Infrared Spectroscopy for Food Quality Analysis and Control Da-Wen Sun,2009-03-05 Written by an international panel of professional and academic peers …
News Identification Testing of Health Food Ingredients No.
By using the JP identification test program included as standard in the LabSolutions IR software, which controls Shimadzu's FTIR instruments, we were able to easily perform identification …
