Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis -

Spectroscopic Techniques & Artificial Intelligence for Food and Beverage Analysis

Ashutosh Kumar Shukla (Herausgeber)

Buch | Softcover
121 Seiten
2021 | 1st ed. 2020
Springer Verlag, Singapore
978-981-15-6497-0 (ISBN)
149,79 inkl. MwSt
This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages. The book also presents artificial intelligence applications that can be used to enhance the spectral data analysis experience in food safety and quality analysis.
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.

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).

Chapter 1: Laser Induced Breakdown spectroscopy in food analysis.- Chapter 2: The use of FTIR spectroscopy combined with multivariate analysis in Food composition Analysis.- Chapter 3: Spectrophotometric methods and Electronic Spin Resonance for evaluation antioxidant capacity of food.- Chapter 4: Thermoluminescence the method for the detection of irradiated foodstuffs.- Chapter 5: Advantages of Multi-target modeling for spectral regression.

Erscheinungsdatum
Zusatzinfo 22 Illustrations, color; 21 Illustrations, black and white; XI, 121 p. 43 illus., 22 illus. in color.
Verlagsort Singapore
Sprache englisch
Maße 155 x 235 mm
Themenwelt Medizin / Pharmazie Physiotherapie / Ergotherapie Orthopädie
Naturwissenschaften Biologie Biochemie
Naturwissenschaften Biologie Genetik / Molekularbiologie
Naturwissenschaften Chemie Analytische Chemie
Technik Lebensmitteltechnologie
Technik Umwelttechnik / Biotechnologie
Schlagworte Artificial Intelligence • IR-Spectroscopy • LIBS Spectroscopy • Mass Spectrometry • TL Spectroscopy • UV-visible spectroscopy
ISBN-10 981-15-6497-3 / 9811564973
ISBN-13 978-981-15-6497-0 / 9789811564970
Zustand Neuware
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