The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects.
Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.
| ISBN: | 9781839164040 |
| Publication date: | 20th May 2022 |
| Author: | Ashutosh Kumar Shukla |
| Publisher: | Royal Society of Chemistry an imprint of RSC |
| Format: | Hardback |
| Pagination: | 242 pages |
| Series: | Food Chemistry, Function and Analysis |
| Genres: |
Analytical chemistry Food and beverage technology Agriculture, agribusiness and food production industries |
The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality. The spectroscopic techniques include visible and NIR spectroscopy, FTIR spectroscopy and Laser-induced Breakdown Spectroscopy (LIBS). A wide range of food and beverage items are covered including tea, coffee and wine. The chapters will highlight the potential of spectroscopic techniques to enrich the food quality analysis experience when coupled with artificial intelligence and machine learning and provide a good opportunity to assess and critically lay out any future prospects.
Different chapters have been written using a bottom-up approach that suits the needs of novice researchers and at the same time offers a smooth read for professionals. The book will also be of use to those developing spectroscopic facilities providing a useful cross comparison of the various techniques.
Advanced Spectroscopic Techniques for Food Quality. Volume 32 features in the following genres: Analytical chemistry, Food and beverage technology, Agriculture, agribusiness and food production industries
Advanced Spectroscopic Techniques for Food Quality. Volume 32 is available in Hardback
Advanced Spectroscopic Techniques for Food Quality. Volume 32 was written by Ashutosh Kumar Shukla and published by Royal Society of Chemistry an imprint of RSC
Advanced Spectroscopic Techniques for Food Quality. Volume 32 has 242 pages
Yes it is part of Food Chemistry, Function and Analysis series
£143.10