Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis

Inbunden, Engelska, 2020

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This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The respective chapters cover techniques such as Laser-Induced Breakdown Spectroscopy (LIBS), FTIR spectroscopy, Electron Spin Resonance (ESR) spectroscopy and Thermoluminescence. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis. Given its scope, the book will appeal to novice researchers and students in the area of food science. It offers an equally exciting read for food scientists and engineers working in the food industry.

Produktinformation

Utgivningsdatum2020-08-21
Mått155 x 235 x 13 mm
Vikt402 g
FormatInbunden
SpråkEngelska
Antal sidor121
FörlagSpringer Verlag, Singapore
ISBN9789811564949

Tillhör följande kategorier

Tillämpad datateknik inom Data och it
Analytisk kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik
Biokemi inom Naturvetenskap och teknik
Folkhälsa och hälsopedagogik inom Medicin
Biokemisk teknik inom Naturvetenskap och teknik

Dr. Ashutosh Kumar Shukla is an Associate Professor of Physics at Ewing Christian College, University of Allahabad, India. In addition to journal publications, he also has a textbook and many edited volumes on e.g. Medicine, Food Science and Crude Oil to his credit. Dr. Shukla has successfully completed research projects and presented his findings at various international events. He serves on the reviewer panel for numerous international journals; is a member of the International EPR Society (IES); and is a web member of the International Society of Magnetic Resonance (ISMAR).

Chapter 1: Laser Induced Breakdown spectroscopy in food analysis.- Chapter 2: The use of FTIR spectroscopy combined with multivariate analysis in Food composition Analysis.- Chapter 3: Spectrophotometric methods and Electronic Spin Resonance for evaluation antioxidant capacity of food.- Chapter 4: Thermoluminescence the method for the detection of irradiated foodstuffs.- Chapter 5: Advantages of Multi-target modeling for spectral regression.