Spectrophotometry in Food Analysis
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Home > Mathematics and Science Textbooks > Chemistry > Analytical chemistry > Spectrum analysis, spectrochemistry, mass spectrometry > Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods
Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods

Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods


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About the Book

Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods is an indispensable resource for anyone involved in food analysis. This comprehensive book offers a detailed exploration of analytical techniques and methodologies pivotal to the food industry. Combining a solid overview of fundamental principles with practical case studies, it guides readers through the intricacies of spectroscopic and spectrophotometric analysis. From instrumentation to laboratory techniques, this book covers all essential aspects, making it a must-read for students, researchers, and professionals aiming to enhance their understanding and application of these techniques. The book is systematically divided into nine sections, beginning with a broad overview of spectrophotometry. It progresses to practical applications in food quality, safety, traceability, and characterization, with specific sections dedicated to Raman, Near-Infrared, and FTIR spectroscopy. Each section is enriched with real-world examples, method validations, and troubleshooting tips, ensuring readers gain a robust understanding of the subject. This book is particularly valuable for chemists, food technologists, and laboratory technicians, but also serves as a useful guide for newcomers and interdisciplinary researchers interested in food analysis.

Table of Contents:
Section I: Spectrophotometry: Fundamentals and instrumentation 1. Fundamentals and Theory 2. State of the art and criticalities Section II: Assessment of Food Quality by Spectroscopic Techniques 3. Applications of spectroscopy in food quality assessment 4. Case studies Section III: Assurance of Food Safety by Spectroscopic Techniques 5. Applications of spectroscopy in food safety control 6. Case studies Section IV: Food Traceability approaches by Spectroscopic Techniques 7. Applications of spectroscopy in food traceability 8. Case studies Section V: Characterisation of Novel Foods by Spectroscopic Techniques 9. Applications of spectroscopy in novel food characterisation 10. Case studies Section VI: Novel sample preparation procedures in Spectroscopic applications 11. Recent advances in sample preparation for spectroscopy applications 12. Case studies Section VII: Raman spectroscopy applications in food analysis 13. Applications of Raman spectroscopy in food analysis 14. Case studies Section VIII: FTIR applications in food analysis 15. Applications of FTIR spectroscopy in food analysis 16. Case studies Section IX: Troubleshooting methodologies in spectroscopic applications 17. Troubleshooting examples

About the Author :
Marco Iammarino has been a researcher at the of Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata of Foggia (Italy) since 2002. He is an editorial board member of J Food Compos Anal, Front Nutrition, Appl Sci-Basel. He is also a Publons/Clarivate Top 1% Peer Reviewer 2018 and 201 and was listed in ReviewerCredits top reviewers 2020. Member of EFSA, ISO, CEN and UNI working groups. Author of more than 200 articles published in International and National Journals, Conference Proceedings and books


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Product Details
  • ISBN-13: 9780443301322
  • Publisher: Elsevier - Health Sciences Division
  • Publisher Imprint: Elsevier - Health Sciences Division
  • Height: 229 mm
  • No of Pages: 385
  • Width: 152 mm
  • ISBN-10: 0443301328
  • Publisher Date: 01 Oct 2025
  • Binding: Paperback
  • Language: English
  • Sub Title: Fundamentals, Applications and Methods


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Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods
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