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 | |
| State | Published - Jan 1 2015 |
| Externally published | Yes |
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