Applications of Vibrational Spectroscopy in

Written for postgraduates and advanced undergraduates in physics, this clear and concise work covers a wide range of subjects from intermediate to ultra-relativistic energies, thus providing an introductory overview of heavy ion physics. The reader is introduced to essential principles in heavy ion physics through 26 questions, with detailed answers, of varying difficulty. This timely text is based on a series of well received lectures given by Professor L. Csernai at the University of Minnesota, and the University of Bergen, where the author is based.

Eunice Y.C. Li-Chan is Professor of Chemistry at the University of British Columbia. B.Sc. (Agr), Food Science, The University of British Columbia, M.Sc., Biochemistry, The University of Alberta, Ph.D., Food Science, The University of British Columbia. Her research interests are to: elucidate structure-function relationships of food proteins &peptides; apply Raman and other spectroscopic methods to study food systems; discover peptides & proteins with specific biological or functional activity for use as value added-products from the food industry

John Chalmers is an independent consultant in the field of vibrational spectroscopy, as well as a Reader at the University of Nottingham. John left ICI in 1997 after 22 years, serving as a Business Research Associate in the Science Support Group of ICI Technology. He is chairman of the UK Infrared and Raman Discussion Group (IRDG) and current chairman of the RSC (Royal Society of Chemistry) Molecular Spectroscopy Subject Group. He is a member of the Association of British Spectroscopists (ABS) Trust. He is a Fellow of the Royal Society of Chemistry. In 1994, he received the Williams-Wright Award from the Coblentz Society.

Peter Griffiths is a Professor of Chemistry at the University of Idaho. In 1972, he joined the faculty of Ohio University, becoming Distinguished Professor less than 10 years later. After spending 7 years on the faculty of the University of California, Riverside, he was appointed chair of the Department of Chemistry at the University of Idaho, a post he held for 8 years. Professor Griffiths has published 4 books, 25 book chapters and over 200 papers in the area of vibrational spectroscopy. He has received various awards, including the Spectroscopy Society of Pittsburgh Award and the Fritz Pregl Medal of the Austrian Society of Analytical Chemistry.

Instrumentation and Fundamental Applications
Preface
Acknowledgments
List of Contributors
Introduction & Basic Concepts
Introduction to Vibrational Spectroscopy in Food Science
Introduction to the Theory and Instrumentation for Vibrational Spectroscopy
Vibrational Spectroscopy: Sampling Techniques and Fiber-optic Probes
Chemometrics in Biospectroscopy
Advances in Instrumentation for Food Analysis
Infrared Imaging: Princples and Practices
The Role of Confocal Raman Spectroscopy in Food Science
Raman Spectroscopic Imaging
Surface-enhanced Raman Spectroscopy: Theory and Application to the Analysis of Chlorpyrifos in Orange Juice
Fundamental Research to Elucidate Properties & Processing Induced Changes
Application of Vibrational Spectroscopy for the Study of Heat-induced Changes in Food Components
Chemical Changes during Freezing and Frozen Storage of Fish Investigated by Vibrational Spectroscopy
Application of Vibrational Spectroscopy to Investigate Radiation-induced Changes in Food
The Potential of Mid-infrared Spectroscopy for Monitoring Changes in Polysaccharides and Other Carbohydrates during Processing
Monitoring Oxidation of Lipids in Edible Oils and Complex Food Systems by Vibrational Spectroscopy
Rama n Spectroscopy for the Study of Molecular Order, Thermodynamics, ad Solid-Liquid Transitions in Triacylgycerols
Applications of Vibrational Spectroscopy to Study Protein Structural Changes in Muscle and Meat Batter Systems
The Role and Potential of Vibrational Spectroscopy in the Study and Characterization of Traditional and Novel Food Packaging Structures
Analysis of Food, Drink and Related Materials
Examples of Applications for Food Analysis and Quality Assurance
The Analysis of Wheat by Near-infrared Spectroscopy
In situ Fourier Transform Infrared Microspectroscopy and Imaging of Wheat Kernels and Other Grains
The Analysis of Rice by Vibrational Spectroscopy
Applications of Vibrational Spectroscopy to Oilseeds Analysis
Vibrational Spectroscopy Techniques in the Quality Assessment of Fruits and Vegetables
Applications of Vibrational Spectroscopy to the Analysis of Fish and Other Aquatic Food Products
Quantifying Meat Properties using Near-infrared Spectroscopy
Quality Analysis of Milk by Vibrational Spectroscopy
Applications of Vibrational Spectroscopy to the Study of Cheese and Other Fermented, Solid and Semi-solid Dairy Products
Progression to Fatty Acid Profiling of Edible Fats and Oils Using Vibrational Spectroscopy
The Analysis of Grapes, Wine, and Other Alcoholic Beverages by Infrared Spectroscopy
Analysis of Caffeine , Sweeteners, and Other Additives in Beverages by Vibrational Spectroscopy
Applicaions of Vibrational Spectroscopy to the Analysis of Polysaccharide and Hydrocolloid Ingredients
Applications Related to Food Safety and Regulatory Compliance
Regulatory Considerations in Applying Vibrational Spectroscopic Methods for Quality Control
Authentication and Traceability of Agricultural and Food Products Using Vibrational Spectroscopy to the Analysis of Trans Fats in Foods for Regulatory Compliance in the USA
The Application of Surface-enhanced Raman Spectroscopy to Identify and Quantify Chemical Adulterants or Contaminants in Foods
Detection of Melamine in Foodstuffs by Vibrational Spectroscopy
Investigating Food Spoilage and Pathogenic Microorganisms by Mid-infrared Spectroscopy
Index
Table of Contents provided by Publisher. All Rights Reserved.

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

FREE SHIPPING

Rent More, Save More! Use code: BBRENTAL

5% off 1 book, 7% off 2 books, 10% off 3+ books

Applications of Vibrational Spectroscopy in Food Science, 2 Volume Set

Summary

Author Biography

Table of Contents

Supplemental Materials