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
As the editors, we are committed to providing a valuable resource that inspires further exploration and collaboration in harnessing the power of Raman spectroscopy for the advancement of food analyses. We sincerely hope that this book serves as a catalyst for pushing the boundaries of knowledge and driving innovation in this exciting field.