Ultraviolet-visible spectroscopy for food quality analysis

Power, A, Chapman, J, Chandra, S and Cozzolino, D 2019, 'Ultraviolet-visible spectroscopy for food quality analysis' in Jian Zhong and Xichang Wang (ed.) Evaluation Technologies for Food Quality, Elsevier, United Kingdom, pp. 91-104.

Document type: Book Chapter
Collection: Book Chapters

Title Ultraviolet-visible spectroscopy for food quality analysis
Author(s) Power, A
Chapman, J
Chandra, S
Cozzolino, D
Year 2019
Title of book Evaluation Technologies for Food Quality
Publisher Elsevier
Place of publication United Kingdom
Editor(s) Jian Zhong and Xichang Wang
Start page 91
End page 104
Subjects Analytical Spectrometry
Summary The most commonly used spectroscopic techniques in food analysis are atomic and molecular spectroscopy. The vast majority of the applications of molecular spectroscopy in food are using near- and mid-infrared spectroscopy. However, the advent of new instrumentation and sample presentation alternatives has led to an increase in the use of ultraviolet-visible (UV-Vis) spectroscopy for the analysis of food. This chapter reviews the basic concepts of UV-Vis spectroscopy and provides examples of this technique applied to the analysis of different food matrices (e.g., meat, milk, coffee, wine, and olive oil).
Copyright notice © 2019 Elsevier Inc. All rights reserved.
Keyword(s) Ultraviolet
Multivariate data
DOI - identifier 10.1016/C2017-0-01187-4
ISBN 9780128142172
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Created: Thu, 23 May 2019, 08:44:00 EST by Catalyst Administrator
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