MOLECULAR SPECTROSCOPY: MODERN RESEARCH

By OLIVIA GONZALEZ

CONTENTS PART I FUNDAMENTALS AND INSTRUMENTATION CHAPTER INTRODUCTION TO SPECTROSCOPY CHAPTER UV–VIS SPECTROSCOPY NEAR-INFRARED SPECTROSCOPY FOURIER TRANSFORM SPECTROSCOPY RAMAN SPECTROSCOPY NMR SPECTROSCOPY FLUORESCENCE SPECTROSCOPY ULTRASOUND SPECTROSCOPY IN FOOD ANALYSIS INSTRUMENTATION MULTIVARIATE STATISTICAL ANALYSIS AND CHEMOMETRICS PART II APPLICATIONS CHAPTER FOOD COMPOSITION FOOD AUTHENTICATION FOOD ADULTERATION FOOD QUALITY PART III FOOD PRODUCTS CHAPTER SPECTROSCOPY ANALYSIS OF BEVERAGES NONALCOHOLIC BEVERAGES NOVEL AND CONVENTIONAL SPECTROSCOPIC STUDY OF CEREALS AND CEREAL PRODUCTS STRUCTURAL RESPONSES OF CHEMICAL FUNCTIONAL GROUPS IN DIFFERENT TYPES OF CEREAL GRAINS TO HEAT-RELATED PROCESSING METHODS REVEALED WITH ADVANCED SYNCHROTRON AND GLOBAR- SOURCED MOLECULAR (MICRO) SPECTROSCOPY COFFEE SPECTROSCOPIC METHODS FOR ANALYSIS OF EDIBLE OILS DAIRY PRODUCTS FISH AND MEAT FRUITS AND VEGETABLES OTHER FOOD PRODUCTS PA R T I FUNDAMENTALS AND INSTRUMENTATION