Vu Dang Hoang - Böcker

Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences synthesizes the latest research on the applications of vibrational spectroscopy in biomedical, pharmaceutical and food analysis. Suitable for graduate-level students as well as experienced researchers in academia and industry, this book is organized into five distinct sections. The first deals with the fundamentals of vibrational spectroscopy, with the second presenting the most important sampling methodology used for infrared and Raman spectroscopy in various fields of interest. Since spectroscopy is the study of the interaction of electromagnetic radiation with matter, this section deals with the characteristics, properties and absorption of electromagnetic radiation.

Final sections describe the analytical studies performed all over the world in biomedical, pharmaceutical and in the food sciences.

Presents a critical discussion of many of the applications of vibrational spectroscopy Covers details of the analytical methodologies used in pharmaceutical and biomedical applications Discusses the latest developments in pharmaceutical and biomedical analysis of both small and large molecules

Edible Oils Analysis: Trends In Infrared Spectroscopy and Other Analytical Methods provides the fundamentals of infrared spectroscopy and the latest research on its applications in edible oils and honey analysis.The book is organized into two distinct sections, Infrared Spectroscopy in Edible Oils and Honey Analysis. The introductory part encourages readers with basic knowledge by bringing a theoretical background. Then the book introduces the most important sampling methodology used for infrared spectroscopy, such as chemometrics methods, and machine learning in infrared spectroscopy analysis. And finally, this title provides descriptions of analytical studies of the presented applications.Food adulteration and consequently the determination of authenticity represent subjects of high importance in food industry, generating major concerns among food manufacturers. Thus, this is an excellent resource for food scientists, analytical chemists, quality control laboratories dealing with food and drug administration, besides governmental agencies responsible for food quality and safety

Covers the fundamentals of infrared spectroscopy and its application in edible oils and honeyAddresses chemometrics methods and machine learning in infrared spectroscopy analysisThoroughly explores edible oil and honey chemical characterization, discrimination, and adulteration