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.
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.
Adriana S. Franca, PhD, received her BSc in chemical engineering in 1988 and MSc in mechanical engineering in 1991 from the Universidade Federal de Minas Gerais, Belo Horizonte, Brazil. She completed her PhD in agricultural and biological engineering from Purdue University in 1995. She is currently a professor in the Department of Mechanical Engineering, the Universidade Federal de Minas Gerais, Belo Horizonte, Brazil, and also teaches a grad-uate course on food sciences. She has published 94 articles in international journals, 21 book chapters, and has presented more than 200 research papers at various interna-tional conferences. Her research areas include food science, sustainable uses of agricul-tural residues, coffee chemistry, heat transfer, microwaves, and spectroscopic methods. For more information refer http://lattes.cnpq.br/1719405448685259.
Leo M.L. Nollet, PhD, received his MS (1973) and PhD (1978) in biology from the University of Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis—the first, second, and third editions of the books entitled Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. He also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third edition (CRC Press).With F. Toldrá, he coedited two books published in 2006 and 2007: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics(Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment also published in 2006 (CRC Press).Dr. Nollet has also coedited with Y.H. Hui and other colleagues, several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing(first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010).In addition, he edited the Handbook of Meat, Poultry and Seafood Quality, first and second editions, (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published with F. Toldrá five volumes on animal product-related books, namely, the Handbook of Muscle Foods Analysis, Handbook of Processed Meatsand Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis, and Handbook of Analysis of Edible Animal By-Products. Also in 2011 with F. Toldrá, he coedited for CRC Press two volumes: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they both published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, the book Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009, Pesticides: Evaluation of Environmental Pollution in 2012, and the Biopesticides Handbook in 2015. Other >n-ished book projects include Food Allergens: Analysis, Instrumentation, and Methods(with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food(Wiley-Blackwell, 2011).Dr. Nollet's recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects and Risks w it h D. L a mbropou lou ( Wi ley, 2014). In this series, CRC Food Analysis & Properties, he edited with C. Ruiz-Capillas, Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016).