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Applications of vibrational spectroscopy in food science

Author: Eunice Li-Chan; Peter R Griffiths; John M Chalmers
Publisher: Chichester : Wiley, 2010.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
"Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered - showing how each one can be used
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Document Type: Book
All Authors / Contributors: Eunice Li-Chan; Peter R Griffiths; John M Chalmers
ISBN: 9780470742990 0470742992
OCLC Number: 650504345
Description: 2 volumes : illustrations (some color), maps ; 26 cm
Contents: V. 1. Instrumentation and fundamental applications --
v. 2. Analysis of food, drink, and related materials.
Responsibility: editors: Eunice C.Y. Li-Chan, Peter F. Griffiths John M. Chalmers.

Abstract:

Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text  Read more...

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"The subjects of the chapters are well balanced and informative, and, despite the high price of the book, it is a good investment for scientists working in analytical chemistry and biotechnology." Read more...

 
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   schema:description ""The book will bring several disparate aspects of food science and analysis together in one place. The book will start with chapters on sampling techniques and recent instrumentation for food analysis. Descriptions of how vibrational spectroscopy can be used to study and measure changes occurring during cooking, processing or storage, will follow. Finally, a dozen or so case studies will be used to illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs. The book will be of benefit both to readers who have not previously considered the potential use of these techniques in the study and quality control of food systems, as well as those who have had some experience but perhaps in the context of non-food biomaterials, or only a specific food commodity group, or a specific technique (MIR, NIR or Raman spectroscopy)"--"@en ;
   schema:description ""Bringing several disparate aspects of food science and analysis together in one place, Applications of Vibrational Spectroscopy to Food Science provides a comprehensive, state-of the-art text presenting the fundamentals of the methodology, as well as underlying current areas of research in food science analysis. All of the major spectroscopic techniques are also covered - showing how each one can be used beneficially and in a complementary approach for certain applications. Case studies illustrate the many applications in vibrational spectroscopy to the analysis of foodstuffs"--"@en ;
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