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portada Spectrophotometry in Food Analysis. Fundamentals, Applications and Methods
Type
Physical Book
Publisher
Author
Year
2026
Language
English
Pages
385
Format
Paperback
Dimensions
22.90 x 15.20 cm
ISBN13
9780443301322

Spectrophotometry in Food Analysis. Fundamentals, Applications and Methods

Marco Iammarino (Author) · Elsevier - Health Sciences Division · Paperback

Spectrophotometry in Food Analysis. Fundamentals, Applications and Methods - Marco Iammarino

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Synopsis "Spectrophotometry in Food Analysis. Fundamentals, Applications and Methods"

Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods is an indispensable resource for anyone involved in food analysis. This comprehensive book offers a detailed exploration of analytical techniques and methodologies pivotal to the food industry. Combining a solid overview of fundamental principles with practical case studies, it guides readers through the intricacies of spectroscopic and spectrophotometric analysis. From instrumentation to laboratory techniques, this book covers all essential aspects, making it a must-read for students, researchers, and professionals aiming to enhance their understanding and application of these techniques. The book is systematically divided into nine sections, beginning with a broad overview of spectrophotometry. It progresses to practical applications in food quality, safety, traceability, and characterization, with specific sections dedicated to Raman, Near-Infrared, and FTIR spectroscopy. Each section is enriched with real-world examples, method validations, and troubleshooting tips, ensuring readers gain a robust understanding of the subject. This book is particularly valuable for chemists, food technologists, and laboratory technicians, but also serves as a useful guide for newcomers and interdisciplinary researchers interested in food analysis.

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