Spectroscopic methods in food analysis

Spectroscopic methods in food analysis

by Franca, Adriana S. Nollet, Leo M. L.

Type Book
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"Given the complexity of food products, most instrumental techniques employed for quality and authenticity evaluation are time demanding, expensive and involve a lot of manual labor. Therefore, there has been an increasing interest in simpler, faster and reliable methods for analyzing food quality attributes. Spectroscopic methods have been used for the analysis of food products because they often require minimal or no sample preparation, provide rapid and on-line analysis, and can run multiple…

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Title Statements

  • Full title :Spectroscopic methods in food analysis / [edited by] Adriana S. Franca and Leo M.L. Nollet.

Summary

"Given the complexity of food products, most instrumental techniques employed for quality and authenticity evaluation are time demanding, expensive and involve a lot of manual labor. Therefore, there has been an increasing interest in simpler, faster and reliable methods for analyzing food quality attributes. Spectroscopic methods have been used for the analysis of food products because they often require minimal or no sample preparation, provide rapid and on-line analysis, and can run multiple tests on a single sample that need not be destroyed. The book presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis."--Provided by publisher

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Edition Statements

  • Publication Date:2017.

Publication Statements

The Physical Object

  • Description:1 online resource

Edition Identifiers

  • ISBN:9781315152769, 1315152762, 9781498754644, 1498754643, 9781351648790, 1351648799
  • oclc:on1015953157
  • LC Classification:TX547
  • Dewey Decimal:664/.07

Subjects

Aliments -- Analyse Aliments -- Qualité Food -- Analysis Food -- Quality Spectrum analysis TECHNOLOGY & ENGINEERING -- Food Science

Writers

Franca, Adriana S. Nollet, Leo M. L.

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