Spectroscopic Methods in Food Analysis

Given the complexity of food products, most instrumental techniques employed for quality and authenticity evaluation are time demanding, expensive and involve a lot of manual labor. Therefore, there has been an increasing interest in simpler, faster and reliable methods for analyzing food quality attributes. Spectroscopic methods have been used for the analysis of food products because they often require minimal or no sample preparation, provide rapid and on-line analysis, and can run multiple tests on a single sample that need not be destroyed. The book presents the basic concepts of spectroscopic methods, together with a discussion on the most important applications in food analysis.

Adriana S. Franca is at the Mechanical Engineering Department at the Universidade Federal de Minas Gerais, Brazil. She received

a B.Sc. in Chemical Engineering (1988) , M.Sc. in Mechanical Engineering (1991) from Universidade Federal de Minas Gerais,

Brazil (1991) and Ph.D. in Agricultural and Biological Engineering from Purdue University, USA (1995). Has research experience in

Food, Chemical and Mechanical Engineering, including biofuels, alternative uses for solid residues, adsorption, microwave heating,

coffee chemistry and CFD.

Leo M.L. Nollet received M.S. (1973) and Ph.D. (1978) degrees in Biology from the Katholieke Universiteit Leuven, Belgium. He

has retired from the food science faculty of University College Ghent, Belgium. Dr. Nollet is the editor and associate editor of

numerous books. He edited for M. Dekker, New York- now CRC Press of Francis and Taylor Group- the first and second edition of

Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a three-volume book. He edited also Handbook of

Water Analysis (first and second edition) and Chromatographic Analysis of the Environment 3rd Edition (CRC Press).