Spectroscopic Methods In Food Analysis  at Meripustak

Spectroscopic Methods In Food Analysis

Books from same Author: FRANCA A S

Books from same Publisher: Taylor and Francis

Related Category: Author List / Publisher List


  • Price: ₹ 16064.00/- [ 29.00% off ]

    Seller Price: ₹ 11405.00

Sold By: Store4Doctors      Click for Bulk Order

Offer 1: Get 29.00 % + Flat ₹ 75 discount on shopping of ₹ 500 [Use Code: MPSTK75]

Offer 2: Get 29.00 % + Flat ₹ 100 discount on shopping of ₹ 1500 [Use Code: IND100]

Offer 3: Get 29.00 % + Flat ₹ 300 discount on shopping of ₹ 5000 [Use Code: MPSTK300]

Free Shipping (for orders above ₹ 499) *T&C apply.

In Stock

Free Shipping Available



Click for International Orders
  • Provide Fastest Delivery

  • 100% Original Guaranteed
  • General Information  
    Author(s)FRANCA A S
    PublisherTaylor and Francis
    ISBN9781498754613
    Pages650
    BindingHardbound
    LanguageEnglish
    Publish YearDecember 2017

    Description

    Taylor and Francis Spectroscopic Methods In Food Analysis by FRANCA A S

    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. Key Features:- - Covers spectroscopic methods employed for the analysis of food products - Presents the basic concepts of spectroscopic methods - Includes applications of spectroscopic methods for beverages, fish, meat, cereal products and fruits and vegetables - Describes the use of spectroscopic methods for both laboratory analysis and in-line production measurements Table of Contents Part I - Fundamentals and instrumentation. Introduction to spectroscopic methods. UV-Vis spectroscopy. Near Infrared spectroscopy. Fourier Transform Infrared spectroscopy. Raman spectroscopy. NMR spectroscopy. Fluorescence spectroscopy. Ultrasound spectroscopy. Instrumentation. Multivariate statistical analysis and chemometrics. Part II - Applications of Spectroscopic Techniques in Food Analysis. Food Composition. Food Adulteration. Food Authentication. Food Quality. Part III - Applications of Spectroscopic Techniques in Food Products. Beverages. Cereals and Cereal Products. Coffee. Edible Oils. Dairy Products and Byproducts. Fish and Meat. Fruits and Vegetables. Other food products.