Spectroscopic Tools for Food Analysis

by Ashutosh Kumar Shukla (Editor), Daniel Cozzolino (Contribution by), B Kuswandi (Contribution by), Yeliz Parlak (Contribution by), Daoliang Li (Contribution by)

Overview

Food quality analysis is an area of interest that has always attracted the attention of everyone, and making suitable tools for food analysis is especially important. This volume presents such techniques and their state-of-the-art applications. It covers different spectroscopic methods spread over the wide range of electromagnetic spectrum that are being applied in food analysis. Detection of ammonia nitrogen using spectroscopic process is also included as it is the source of protein synthesis in aquatic plants and animals, which serve as an important ingredient of our diet. Individual chapters cover recent trends and applications of a particular technique in different areas of food analysis. This book also includes comparison of different approaches wherever necessary in view of actual applications. Mathematical details have been kept to a necessary minimum as far as possible, keeping in mind the novice researchers and technicians. Furthermore, an interdisciplinary character is naturally a distinctive feature throughout as contributors are from different disciplines including science, engineering and pharmacy.

Product Details

ISBN-13:	9780750323246
Publisher:	Institute of Physics Publishing
Publication date:	11/01/2019
Series:	IOP ebooks
Sold by:	Barnes & Noble
Format:	eBook
Pages:	150
File size:	844 KB

About the Author

With almost 19 years of physics teaching and research experience, Ashutosh Kumar Shuklah has published in peer reviewed journals and authored a textbook, as well as edited more than 10 volumes prepared in collaboration with experts from different countries. He teaches at Ewing Christian College, India.

Ashutosh Kumar Shukla obtained his B.Sc., M.Sc. and D. Phil. degrees from the University of Allahabad. His doctoral research work involved using electron spin resonance spectroscopy and optical absorption spectroscopy to investigate transition ion-doped single crystals. He has been a university teacher and researcher for 20 years and is currently an Associate Professor of Physics at Ewing Christian College, Allahabad, a University of Allahabad institution. He also served as an Associate Professor (Pure and Applied Physics) at Guru Ghasidas Vishwavidyalaya, Bilaspur, C.G. (A Central University). He has published numerous research papers in peer-reviewed journals and has edited various books, mostly on applications of EPR spectroscopy. He has delivered several invited lectures on characterization techniques at national and international conferences and workshops. He reviews manuscripts for a number of international journals. He has received numerous scholarships and fellowships, including National Scholarship, Scholarship of Ministry of Higher Education, Government of U. P., Research Fellowship of the Council of Science & Tech., Lucknow, U.P., Research Fellowship of the Council of Scientific & Industrial Research, New Delhi and the Indian National Science Academy-Bilateral Exchange Fellowship.

Table of Contents

Preface

Foreword

Chapter 1 State of the art and applications of near infrared spectroscopy in food composition and quality,

Chapter 2 Food Authenticity and Traceability: Molecular Spectroscopy Approaches

Chapter 3 Nuclear magnetic resonance spectroscopy applications in food industry

Chapter 4 Spectroscopic method for the detection and determination of ammonia nitrogen in aquaculture water