This book provides a multidisciplinary overview to the application of high order derivative spectrophotometry and Electron Spin Resonance (ESR) spectroscopy in biology and ecology. The characteristics of the principle methods as well as the generation of reliable spectra are discussed in general terms allowing the reader to gain an idea of these methods’ potentials. Furthermore the authors give an extended overview to the spectroscopic and spectro-photometric analysis of specific biological materials. This volume is a well condensed description of an analytical method and a clear review to its application in biology and related fields and an essential tool for researchers who are new in the field of spectroscopic methods and their applications in the life sciences.
This book presents various examples of how advanced fluorescence and spectroscopic analytical methods can be used in combination with computer data processing to address different biochemical questions. The main focus is on evolutionary biochemistry and the description of biochemical and metabolic issues; specifically, the use of pulse amplitude modulated fluorescence (PAM) for the functional analysis of the cellular state, as well as results obtained by means of the derivative spectroscopy method characterizing structural reorganization of a cell under the influence of external factors, are discussed. The topics presented here will be of interest to biologists, geneticists, biophysicists and biochemists, as well as experts in analytical chemistry, pharmaceutical chemistry and radio chemistry and radio activation studies with protonen and alpha-particles. It also offers a valuable resource for advanced undergraduate and graduate students in biological, physical and chemical disciplines whose work involves derivative spectrophotometry and PAM-fluorescence.
This book will appeal to both practitioners and researchers in both industrial and university chemical, bio-pharmaceutical, and physical, analytical laboratories, and students specializing in analytical spectroscopy, bio-pharmaceutical analysis, chemometrics, and laser physics. It sums up the results of more than half a century of research in derivative spectroscopy, including numerical differentiation and optical modulation techniques. The bibliography also briefly describes hundreds of derivative spectroscopic (classic optical and laser) and non-spectroscopic (chromatography, electrochemistry, and other) methods in industrial and research laboratories. This book differs from existing studies on the subject in that it offers, for the first time, the big picture of all kinds of spectroscopic and non-spectroscopic derivative methods. Also, the book provides quickly reproducible computer calculations illustrating its significant theoretical statements. As such, it can also serve as a practical guide to lecturers in analytical chemistry, chemometrics, and spectroscopy.
This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
