内容
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.
