Spectrophotometry in Food Analysis

Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods provides a comprehensive overview of analytical techniques and methodologies used across the food industry. The book combines both a thorough overview of the fundamentals of these techniques, with case studies and method details. Spectrophotometry in Food Analysis is divided into nine sections. Section I gives a broad overview of spectrophotometry, focusing on basic principles such as instrumentation and laboratory techniques. Sections II and III delve into the ways in which spectroscopic techniques can be applied to food quality and safety, including case studies and real-world applications. Sections IV and V detail the ways Spectrophotometry can be used in food traceability and characterization, including case studies and a focus on identifying novel foods and food components. Section VI - Section IX move away from the theoretical overview covered in earlier sections, to instead provide the reader with practical insights into spectroscopic techniques, such as Raman, Near-Infrared and FTIR spectroscopy. These chapters provide case studies and details of crucial steps involved in applying these techniques, including sample preparation, method validation and troubleshooting. This book will be a valuable resource for students, researchers and professionals working throughout the food sector with a focus on spectroscopic and spectrophotometric analysis techniques. This can include anyone working within food analysis particularly chemists, food technologists and laboratory technicians within research and control laboratories. This book can also be a useful guide for anyone looking to get into the food industry and researchers and academics in other disciplines who focus on food analysis such as biologists and veterinarians.