Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis

Editors: Shukla, Ashutosh Kumar (Ed.)

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  • Demonstrates how mathematical modeling can enrich spectral data analysis 
    Includes multi-target regression methods used to enhance the spectral data analysis experience
    Interdisciplinary in focus, it will appeal to a broad audience

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eBook $119.00
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  • ISBN 978-981-15-6495-6
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Hardcover $159.99
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About this book

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.

About the authors

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).

Table of contents (5 chapters)

Table of contents (5 chapters)
  • Laser Induced Breakdown Spectroscopy in Food Analysis

    Pages 1-24

    Caceres, Jorge O.

  • The Use of FTIR Spectroscopy Combined with Multivariate Analysis in Food Composition Analysis

    Pages 25-51

    Indrayanto, Gunawan (et al.)

  • Spectrophotometric Methods and Electronic Spin Resonance for Evaluation of Antioxidant Capacity of Food

    Pages 53-75

    Moncada-Basualto, Mauricio (et al.)

  • Thermoluminescence the Method for the Detection of Irradiated Foodstuffs

    Pages 77-93

    Guzik, Grzegorz Piotr (et al.)

  • Advantages of Multi-Target Modelling for Spectral Regression

    Pages 95-121

    Junior, Sylvio Barbon (et al.)

Buy this book

eBook $119.00
price for USA in USD
  • ISBN 978-981-15-6495-6
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • Immediate eBook download after purchase and usable on all devices
  • Bulk discounts available
Hardcover $159.99
price for USA in USD
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Bibliographic Information

Bibliographic Information
Book Title
Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis
Editors
  • Ashutosh Kumar Shukla
Copyright
2020
Publisher
Springer Singapore
Copyright Holder
Springer Nature Singapore Pte Ltd.
eBook ISBN
978-981-15-6495-6
DOI
10.1007/978-981-15-6495-6
Hardcover ISBN
978-981-15-6494-9
Edition Number
1
Number of Pages
XI, 121
Number of Illustrations
21 b/w illustrations, 22 illustrations in colour
Topics