Raman Spectroscopy in the Food Industry
Raman Spectroscopy in the Food Industry by Ugur Tamer, Mustafa Culha, Ismail Hakki Boyaci
English | October 29, 2024 | ISBN: 1032405740 | 240 pages | MOBI | 10 Mb
English | October 29, 2024 | ISBN: 1032405740 | 240 pages | MOBI | 10 Mb
Raman spectroscopy has become one of the most important techniques effectively applied to detect specific analytes and microorganisms in food samples. Raman Spectroscopy in the Food Industry provides a comprehensive overview of the current state of the art and future prospects of Raman spectroscopy in food analyses. Through in-depth chapters, the authors discuss the fundamental principles of Raman spectroscopy, its instrumentation, methodologies, and its diverse applications across various food matrices. Real-world case studies and practical examples underscore the transformative potential of Raman spectroscopy in reshaping our understanding, analysis, and innovation within the realm of food science.
Featured topics included are as follows:
- Raman spectroscopy applications in food science and technology
- The unique property of Raman phenomena, along with the variations in signal modes
- The different food safety topics, such as toxins, biosafety, foodborne bacteria, and fermentation
- Machine-learning studies on Raman spectrosopy in food science
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