Vibrational spectroscopy for food quality and safety screening

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

doi:10.1016/B978-0-85709-801-6.00007-1

Vibrational spectroscopy for food quality and safety screening

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

Research output: Chapter in Book/Report/Conference proceeding › Chapter

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 language	English (US)
Title of host publication	High Throughput Screening for Food Safety Assessment
Subtitle of host publication	Biosensor Technologies, Hyperspectral Imaging and Practical Applications
Publisher	Elsevier Inc.
Pages	165-194
Number of pages	30
ISBN (Electronic)	9780857098078
ISBN (Print)	9780857098016
DOIs	https://doi.org/10.1016/B978-0-85709-801-6.00007-1
State	Published - 2015
Externally published	Yes

Keywords

Food quality and safety
Infrared spectroscopy
Raman spectroscopy

ASJC Scopus subject areas

Engineering(all)
Agricultural and Biological Sciences(all)

Online availability

10.1016/B978-0-85709-801-6.00007-1

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title = "Vibrational spectroscopy for food quality and safety screening",

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.",

keywords = "Food quality and safety, Infrared spectroscopy, Raman spectroscopy",

author = "Craig, {A. P.} and Franca, {A. S.} and J. Irudayaraj",

note = "Funding Information: The authors gratefully acknowledge the financial support from the Brazilian Government Agency CNPq and the Center for Food Safety Engineering at Purdue. Publisher Copyright: {\textcopyright} 2015 Elsevier Ltd. All rights reserved.",

year = "2015",

doi = "10.1016/B978-0-85709-801-6.00007-1",

language = "English (US)",

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T1 - Vibrational spectroscopy for food quality and safety screening

AU - Craig, A. P.

AU - Franca, A. S.

AU - Irudayaraj, J.

N1 - Funding Information: The authors gratefully acknowledge the financial support from the Brazilian Government Agency CNPq and the Center for Food Safety Engineering at Purdue. Publisher Copyright: © 2015 Elsevier Ltd. All rights reserved.

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

KW - Food quality and safety

KW - Infrared spectroscopy

KW - Raman spectroscopy

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DO - 10.1016/B978-0-85709-801-6.00007-1

M3 - Chapter

AN - SCOPUS:84916640593

SN - 9780857098016

SP - 165

EP - 194

BT - High Throughput Screening for Food Safety Assessment

PB - Elsevier Inc.

ER -

Vibrational spectroscopy for food quality and safety screening

Abstract

Keywords

ASJC Scopus subject areas

Online availability

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