Application of Fluorescence Spectroscopy in Food Quality and Control (eBook, PDF)

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, compositional and nutritional) of food products, including contaminants and additives. The introduction of new commercially available instruments for fluorescence analysis, coupled with improvements in time resolution and in the instrumentation of both its hardware and software, have given risen to a sharp incr...

Weiterlesen / Aufklappen

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, compositional and nutritional) of food products, including contaminants and additives. The introduction of new commercially available instruments for fluorescence analysis, coupled with improvements in time resolution and in the instrumentation of both its hardware and software, have given risen to a sharp increase in the technique's popularity. Presently, it is a rapidly evolving analytical tool used in determining food product quality and authenticity across the industry. While typically discussed alongside other analytical techniques such as mid infrared, near infrared and Raman, the use of fluorescence spectroscopy in food quality control has not been covered in a dedicated, up-to-date volume in several decades.

Application of Fluorescence Spectroscopy in Food Quality is a long overdue and unprecedented guide to fluorescence spectroscopy's modern application in food quality and safety control. This book covers the fundamentals of the technique, before delving into its application to the quality control of various food products, ranging from vegetable and animal foods to cereals, honey and coffee. Multivariate descriptive and predictive methods for qualitative and quantitative analysis, respectively, will also be discussed. Experts from across the globe provide thorough explanations of fluorescence spectroscopy's uses, while offering comment on the technique's main advantages for the industry, as well as its limitations.

This book will be invaluable to both those looking for an introduction to fluorescence spectroscopy, as well as those who are familiar with the technique and interested learn more about recent advances in the technology and its individual applications.

Weniger Details

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Geräte: PC
ohne Kopierschutz
eBook Hilfe
Größe: 12.32MB

Barrierefreiheit

Text-to-Speech
E-Mail des Verlags für Barrierefreiheitsfragen: accessibilitysupport@springernature.com
Alle Inhalte über Screenreader oder taktile Geräte zugänglich
Navigation über vor-/zurück-Elemente ohne Inhaltsverzeichnis
Hoher Kontrast zwischen Text und Hintergrund (min. 4.5 =>1)
Inhalte verständlich ohne Farbwahrnehmung
Kurze Alternativtexte für nicht-textuelle Inhalte vorhanden
Text und Medien in logischer Lesereihenfolge angeordnet
Navigierbares Inhaltsverzeichnis für direkten Zugriff auf Text und Medien
Keine Einschränkung der Vorlesefunktionen, außer bei spezifischen Ausnahmen
Entspricht PDF/UA 1 Standards für universelle Barrierefreiheit

Professor Romdhane Karoui is a global authority in food science research and education. In 2001, Professor Karoui integrated the research unit “Typicality of Food Products” of Clermont VetAgro Sup (France) where he conducted his Ph.D. student by studying the rheological properties and determining the geographical origin of dairy products (milk, cheese) by spectroscopic techniques coupled with chemometric tools. During his training, fluorescence and infrared spectroscopies coupled with chemometric tools have demonstrated their ability to be promising tools to study the quality of dairy products. The research work conducted on dairy products has been extended to other food products during his post-doctoral position at KU Leuven, Belgium (2004-2006) where he focused his research on finding specific and robust markers by using spectroscopic techniques for determining the quality and authenticity of different food products including egg, honey, milk, etc. Following the interesting results that he has obtained between 2001 and 2006, Professor Karoui conducted between 2007-2009 an innovative industrial project aiming to design, develop and industrialise a miniature system based on fluorescence spectroscopy for on-line measurements of the quality of food products. The project has been awarded by the French Ministry of Higher Education and Research "Category Emergence, 2007". The developed system has been applied successfully to determine the quality of both dairy and meat products. In 2009, Professor Karoui joined the research unit “Food Science and Formulation”, Gembloux Agro Bio-Tech, Liège University (Belgium) as a Senior Research Scientist where he conducted research on the use of different analytical techniques, including fluorescence technique coupled with chemometric tools, for the study of the quality of food products. In 2010, he is engaged at Artois University as a full Professor. Professor Karoui contributed significantly to the construction of Charles Viollette Institute in 2014 and BioEcoAgro INRAe Joint Cross-Border Research Unit in 2019. As a leading educator in food science, Professor Karoui has significantly contributed to the field of food science. He has trained many PhD students, who have made their own contributions to the industry and academia. He has also given lectures on advances in food science regularly in academic institutions internationally and delivered plenary or keynote speeches at major international conferences. Since 2012, he is responsible of the professional Master « Innovation and Industrial transfer in Agro-alimentary” of Artois University. Professor Karoui is an eminent scientist in the area of Food science. He is known for his significant contribution to the basic and applied knowledge of food quality and authenticity in relation to its structure determined at the molecular and microscopic levels. Results of his work have been published in over 400 papers including more than 160 peer-reviewed journal papers indexed by Web of Science, with an average citation of over 32 per paper (SCOPUS h-index = 43). Professor Karoui is an Editor and member of the Editorial Board for several journals (International Journal of Agricultural Science Research, Journal of Food Chemistry, Journal of Food Research, Journal of Food technology and preservation, Editorial Advisory Board for Cambridge Scholars Publishing collection of Food Science and Technology, etc.). He is also selected and listed in Scientific Encyclopedia “Who’s Who in the World” (2016) and nominated in 2016 to receive the Cambridge certificate for outstanding scientific achievement and recognised, in 2020, as an ExpertScape World Expert in Food Analysis.

Produktdetails