Instrumentation
and Applications
edited by Magdi M. Mossoba
This valuable reference outlines the basic principles, advanced instrumentation,
applications, and future potential of a wide range of spectral techniques in food analysis.
Introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman
spectroscopy!
Covering the identification and quantitation of food constituents, additives, and contaminants,
Spectral Methods in Food Analysis:
- describes the elucidation of molecular structure for pure isolated
components and components of complex mixtures
- includes established and new techniques such as MRI
- categorizes spectroscopic issues created by food complexity
- reviews the applications of EPR, including postirradiation dosimetry
- details noninvasive and nondestructive measurement techniques
- highlights the utility of vibrational spectroscopy
- and more!
Containing over 850 references, tables, equations, drawings, and photographs,
Spectral Methods in Food Analysis is suitable for food scientists and technologists;
food, analytical, and brewing chemists; biochemists; toxicologists and microbiologists;
quality assurance and control, composition, nutrition, materials testing, biochemical,
and food safety engineers; spectroscopists and chromatographic analysts; and graduate
students in these disciplines.
Contents
- Principles for Nuclear Magnetic Resonance Analysis of Intact Food Materials, Thomas M. Eads
- Applications of Nuclear Magnetic Resonance Spectroscopy to Food Additive and Contaminant Problems, Eugene P. Mazzola
- Analytical Applications of Electron Spin Resonance in Food Science, Ionel Rosenthal
- Application to Food Analysis of Gas Chromatography-Mass Spectrometry and Supercritical Fluid Chromatography-Mass Spectrometry,
John A. G. Roach
- Liquid Chromatography-Mass Spectrometry for the Analysis of Contaminants in Food,
Steven M. Musser
- MALDI TOF MS: Food-Related Applications, M. Paul Chiarelli and Jackson O. Lay, Jr.
- FTIR and Hyphenated FTIR Techniques for the Analysis of Foods, Gerald T. Reedy and
Magdi M. Mossoba
- Attenuated Total Reflectance Spectroscopy: Principles and Applications
in Infrared Analysis of Food, Jacqueline Sedman,
- Frederick R. van de Voort, and Ashraf A. Ismail
- Raman Spectroscopy, Yukihiro Ozaki
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