Application of Fluorescence Spectroscopy in Food Quality and Control
Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology. As a particularly sensitive analytical technique, fluorescence spectroscopy allows for the precise identification of various components (functional, compositiona...
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| מחברים אחרים: | |
| פורמט: | אלקטרוני ספר אלקטרוני |
| שפה: | אנגלית |
| יצא לאור: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
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| מהדורה: | 1st ed. 2025. |
| נושאים: | |
| גישה מקוונת: | https://doi.org/10.1007/978-3-031-89681-1 |
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תוכן הענינים:
- Principles of Fluorescence Spectroscopy
- Data Pre-processing Techniques
- Multivariate statistical analyses
- Application of Fluorescence Spectroscopy in milk and Dairy Products
- Application of Fluorescence Spectroscopy in Meat Quality and Control
- Application of fluorescence spectroscopy in Egg and Egg Products
- Application of fluorescence spectroscopy in Fish and fish products
- Application of Fluorescence Spectroscopy in olive oil and edible oils
- Application of Fluorescence Spectroscopy in honey and honey products
- Application of Fluorescence Spectroscopy in fruits and vegetables
- Application of fluorescence spectroscopy in Coffee and coffee products
- Application of Fluorescence Spectroscopy in Beverages
- Application of fluorescence spectroscopy in plant proteins and their Structure-Technofunctional Relationship
- Application of fluorescence spectroscopy for contaminants determination in food.