Marco Iammarino – författare

Spectrophotometry in Food Analysis: Fundamentals, Applications and Methods is an indispensable resource for anyone involved in food analysis. This comprehensive book offers a detailed exploration of analytical techniques and methodologies pivotal to the food industry. Combining a solid overview of fundamental principles with practical case studies, it guides readers through the intricacies of spectroscopic and spectrophotometric analysis. From instrumentation to laboratory techniques, this book covers all essential aspects, making it a must-read for students, researchers, and professionals aiming to enhance their understanding and application of these techniques.The book is systematically divided into nine sections, beginning with a broad overview of spectrophotometry. It progresses to practical applications in food quality, safety, traceability, and characterization, with specific sections dedicated to Raman, Near-Infrared, and FTIR spectroscopy. Each section is enriched with real-world examples, method validations, and troubleshooting tips, ensuring readers gain a robust understanding of the subject. This book is particularly valuable for chemists, food technologists, and laboratory technicians, but also serves as a useful guide for newcomers and interdisciplinary researchers interested in food analysis.Provides a comprehensive overview of the fundamentals of various spectrometric techniques as they apply to food analysis, including UV Spectrophotometry and Raman, Near Infrared, and FTIR spectroscopyIncludes a full description of each methodology for analytical techniques, including method validation, sample preparation techniques, characterization in food analysis and quality control and common troubleshooting and common analytical solutions of these methodsDetails applications of spectrophotometry and spectroscopy in food analysis for industry and multiple disciplines