Vibrational spectroscopy for food quality and safety screening

A. P. Craig, A. S. Franca, J. Irudayaraj

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Vibrational spectroscopy, both infrared absorption and Raman scattering, has gained importance in the evaluation of food quality and safety standards because of its appeal in rapid, reliable, and nondestructive analysis, in most cases requiring minimum sample pretreatment. These features enable vibrational spectroscopy to be easily implemented in routine analysis in off-line and online modes in food processing facilities. This book chapter first discusses some fundamentals on vibrational spectroscopy and the recent advances that have led to many novel applications. A review of the application of these techniques for food quality and safety screening is presented.

Original languageEnglish (US)
Title of host publicationHigh Throughput Screening for Food Safety Assessment
Subtitle of host publicationBiosensor Technologies, Hyperspectral Imaging and Practical Applications
PublisherElsevier Inc.
Pages165-194
Number of pages30
ISBN (Electronic)9780857098078
ISBN (Print)9780857098016
DOIs
StatePublished - Jan 1 2015
Externally publishedYes

Keywords

  • Food quality and safety
  • Infrared spectroscopy
  • Raman spectroscopy

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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  • Cite this

    Craig, A. P., Franca, A. S., & Irudayaraj, J. (2015). Vibrational spectroscopy for food quality and safety screening. In High Throughput Screening for Food Safety Assessment: Biosensor Technologies, Hyperspectral Imaging and Practical Applications (pp. 165-194). Elsevier Inc.. https://doi.org/10.1016/B978-0-85709-801-6.00007-1