Spectroscopic Methods in Food Analysis
Food Analysis & Properties Series

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.

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