Outlines the basic principles, advanced instrumentation, applications and future potential of a range of spectral techniques in food analysis. The book introduces new applications of GC-MS, LC-MS, MALDI TOF-MS, GC-FTIR, SFC-FTIR, ATR, and Raman spectroscopy. The book covers the identification and quantitation of food constituents, additives and contaminants.
Table of Contents
Principles for nuclear magnetic resonance analysis of intact food materials; applications of nuclear magnetic resonance spectroscopy for food additive and contaminant problems; analytical applications of electron spin resonance in food science; application of GC/MS and SFC/MS to food analysis; liquid chromatography - mass spectrometry for the analysis of contaminants in food; MALDI TOF MS - food related applications; FTIR and hyphenated-FTIR techniques for the analysis of foods; attenuated in infrared analysis of food; Raman spectroscopy.
"...describes a magnificent array of spectral techniques on food.... ...invaluable."
---Trends in Analytical Chemistry, 2001