Infrared and raman spectroscopy in food science

Handbook of Food Science, Technology, and Engineering - 4 Volume Set

Volumn , Issue , 2005, Pages 807-825

  Ismail, Ashraf A ^a   Cocciardi, Robert ^a   Alvarez, Pedro ^a   Sedman, Jacqueline ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ELECTRIC EXCITATION; ELECTROMAGNETIC WAVES; EXCITED STATES; INFRARED DEVICES; MOLECULAR STRUCTURE; ONLINE SYSTEMS; PROCESS CONTROL; PROCESS MONITORING; RAMAN SPECTROSCOPY; SPACECRAFT INSTRUMENTS;

COMPLEMENTARY TECHNIQUES; ELECTRONIC ENERGY STATE; INFRARED AND RAMAN SPECTROSCOPY; MULTI-COMPONENT ANALYSIS; ON-LINE PROCESS MONITORING; QUANTITATIVE ANALYSIS TOOLS; STATISTICAL TREATMENT; VIBRATIONAL ENERGY LEVELS;

SPECTRUM ANALYSIS;

EID: 84941793177     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (84)

1. P Williams, K Norris, Near-Infrared Technology in the Agricultural and Food Industries, 2nd ed. St. Paul, MN: American Association of Cereal Chemists, 2001.
2. BG Osborne, T Fearn, PH Hindle, Practical NIR Spectroscopy with Applications in Food and Beverage Analysis. Harlow, Essex: Longman, 1993.
3. T Hirschfeld, B Chase, FT-Raman spectroscopy: Development and justification. Appl Spectrosc 40:133-137, 1986.
4. PB Coleman, ed. Practical Sampling Techniques for Infrared Analysis. Boca Raton, FL: CRC Press, 2003.
5. IT Jolliffe, Principal Component Analysis. New York: Springer, 1986.
6. H Martens, T Naes, Multivariate Calibration, 2nd ed. Chichester, U.K.: John Wiley & Sons, 1989.
7. ECY Li-Chan, AA Ismail, J Sedman, FR van de Voort, Vibrational spectroscopy of food and food products. In: JM Chalmers, PR Griffiths, eds. Handbook of Vibrational Spectroscopy. New York: John Wiley & Sons, 2002, Vol 5, pp 3629-3662.
8. B Stuart, Biological Applications of Infrared Spectroscopy. Chichester, U.K.: John Wiley & Sons, 1997.
9. PR Carey, Biochemical Applications of Raman and Resonance Raman Spectroscopies. New York: Academic Press, 1982.
10. M Nonaka, ECY Li-Chan, S Nakai, Raman spectroscopic study of thermally induced gelation of whey proteins. J Agric Food Chem 41:1176-1181, 1993.
11. WK Surewicz, HH Mantsch, New insight into protein secondary structure from resolution-enhanced infrared spectra. Biochim Biophys Acta 952:115-130, 1988.
12. WK Surewicz, HH Mantsch, D Chapman, Determination of protein secondary structure by Fourier transform infrared spectroscopy: A critical assessment. Biochemistry 32:389-394, 1993.
13. -1in the Raman spectra of tyrosyl residues in proteins and certain model compounds. Biochemistry 14:4870-4876, 1975.
14. ECY Li-Chan, The applications of Raman spectroscopy in food science. Trends Food Sci Technol 7:361-370, 1996.
15. JI Boye, AA Ismail, I Alli, Effect of physico-chemical factors on the secondary structure of β-lactoglobulin. J Dairy Res 63:97-109, 1996.
16. JI Boye, I Alli, AA Ismail, Interactions involved in the gelation of bovine serum albumin. J Agric Food Chem 44:996-1004, 1996.
17. JI Boye, I Alli, AA Ismail, Use of differential scanning calorimetry and infrared spectroscopy in the study of thermal and structural stability of α-lactalbumin. J Agric Food Chem 45:1116-1125, 1997.
18. JI Boye, CY Ma, AA Ismail, VR Harwalkar, M Kalab, Molecular and microstructural studies of thermal denaturation and gelation of β-lactoglobulins A and B. J Agric Food Chem 45:1608-1618, 1997.
19. T Hosseini-Nia, AA Ismail, S Kubow, Pressure-induced conformational changes of b-lactoglobulin by variablepressure Fourier transform infrared spectroscopy. J Agric Food Chem 47:4537-4542, 1999.
20. T Hosseini-Nia, AA Ismail, S Kubow, Effect of high hydrostatic pressure on the secondary structures of BSA and apo- and holo-β-lactalbumin employing Fourier transform tnfrared spectroscopy. J Food Sci 67:1341-1347, 2002.
21. SK Andersen, PW Hansen, HV Andersen, Vibrational spectroscopy in the analysis of dairy products and wine. In: JM Chalmers, PR Griffiths, eds. Handbook of Vibrational Spectroscopy. New York: John Wiley & Sons, 2002, Vol 5, pp 1-10.
22. EK Kemsley, GP Appleton, RH Wilson, Quantitative analysis of emulsions using attenuated total reflectance (ATR). Spectrochim Acta A 50:1235-1242, 1994.
23. DH McQueen, RH Wilson, A Kinnunen, EP Jensen, Comparison of two infrared spectroscopic methods for cheese analysis. Talanta 42:2007-2015, 1995.
24. FR van de Voort, J Sedman, G Emo, A rapid FTIR quality control method for fat and moisture determination in butter. Food Res Int 25:193-198, 1992.
25. RA Cocciardi, AA Ismail, FR van de Voort, J Sedman, A rapid Fourier transform infrared quality control method for the determination of lactose, sucrose, fat and total solids in chocolate milk. Milchwissenschaft 57(2):90-93, 2002.
26. N Nathier-Dufour, J Sedman, FR van de Voort, A rapid ATR/FTIR quality control method for the determination of fat and solids in sweetened condensed milk. Milchwissenschaft 50:462-466, 1995.
27. RA Cocciardi, AA Ismail, FR van de Voort, Monitoring of lactose hydrolysis in milk by single-bounce attenuated total reflectance Fourier transform infrared spectroscopy. Milchwissenschaft 59:403-407, 2004.
28. FJ Rambla, S Garrigues, N Ferrer, M de la Guardia, Simple partial least squares-attenuated total reflectance Fourier transform infrared spectrometric method for the determination of sugars in fruit juices and soft drinks using aqueous standards. Analyst 123:277-281, 1998.
29. S Garrigues, FJ Rambla, M de la Guardia, Comparative study of reflectance cells for PLS-FTIR determination of sugars in soft drinks. Fresenius J Anal Chem 362:137-140, 1998.
30. G Sinnaeve, P Dardenne, R Agneessens, M Lateur, A Hallet, Quantitative analysis of raw apple juices using near infrared, Fourier-transform near infrared and Fourier-transform infrared instruments: A comparison of their analytical performances. J Near Infrared Spectrosc 5:1-17, 1997.
31. R Kellner, B Lendl, I Wells, PJ Worsfold, Comparison of univariate and multivariate strategies for the determination of sucrose in fruit juices by automated flow injection analysis with Fourier transform infrared detection. Appl Spectrosc 51:227-235, 1997.
32. MJ Ayora-Cañada, B Lendl, Sheath-flow Fourier transform infrared spectrometry for the simultaneous determination of citric, malic and tartaric acids in soft drinks. Anal Chim Acta 417:41-50, 2000.
33. Y Daghbouche, S Garrigues, MT Vidal, M de la Guardia, Flow injection Fourier transform infrared determination of caffeine in soft drinks. Anal Chem 69:1086-1091, 1997.
34. MM Paradkar, J Irudayaraj, Rapid determination of caffeine content in soft drinks using FTIR-ATR spectroscopy. Food Chem 78:261-266, 2002.
35. RA Cocciardi, AA Ismail, J Sedman, Investigation of the potential utility of single-bounce attenuated total reflectance Fourier transform infrared spectroscopy in the analysis of distilled liquors and wines. J Agric Food Chem 53:2803-2809, 2005.
36. EK Kemsley, RH Wilson, PS Belton, Potential of Fourier transform infrared spectroscopy and fiber optics for process control. J Agric Food Chem 40:435-438, 1992.
37. CD Patz, A David, K Thente, P Kurbel, H Dietrich, Wine analysis with FTIR spectrometry. Vitic Enol Sci 54(2-3):80-87, 1999.
38. M Dubernet, M Dubernet, Utilisation de l’analyse infrarouge à transformée de Fourier pour l’analyse oenologique de routine. Rev Fr Oenol 18:10-13, 2000.
39. R Schindler, R Vonach, B Lendl, R Kellner, A rapid automated method for wine analysis based upon sequential injection (SI)-FTIR spectrometry. Fresenius J Anal Chem 362:130-136, 1998.
40. A Edelmann, J Diewok, KC Schuster, B Lendl, Rapid method for the discrimination of red wine cultivars based on mid-infrared spectroscopy of phenolic wine extracts. J Agric Food Chem 49:1139-1145, 2001.
41. MA Coimbra, F Goncalves, AS Barros, I Delgadillo, Fourier transform infrared spectroscopy and chemometric analysis of white wine polysaccharide extracts. J Agric Food Chem 50:3405-3411, 2002.
42. FR van de Voort, J Sedman, T Russin, Lipid analysis by vibrational spectroscopy. Eur Lipid Sci Technol 103:815-826, 2001.
43. D Firestone, P LaBouliere, Determination of isolated trans isomers by infrared spectrophotometry. J Am Oil Chem Soc 48:437-443, 1965.
44. MM Mossoba, MP Yurawecz, RE McDonald, Rapid determination of the total trans content of neat hydrogenated oils by attenuated total reflection spectroscopy. J Am Oil Chem Soc 73:1003-1009, 1996.
45. J Sedman, FR van de Voort, AA Ismail, Simultaneous determination of iodine value and trans content of fats and oils by single-bounce horizontal attenuated total reflectance Fourier transform infrared spectroscopy. J Am Oil Chem Soc 77:399-403, 2000.
46. M Adam, M Chew, S Wasserman, A McCollum, RE McDonald, MM Mossoba, Determination of trans fatty acids in hydrogenated vegetable oils by attenuated total reflection infrared spectroscopy: Two limited collaborative studies. J Am Oil Chem Soc 75:353-358, 1998.
47. LH Ali, G Angyal, CM Weaver, JI Rader, MM Mossoba, Determination of total trans fatty acids in foods: Comparison of capillary-column gas chromatography and single-bounce horizontal attenuated total reflection infrared spectroscopy. J Am Oil Chem Soc 73:1699-1705, 1996.
48. FR van de Voort, J Sedman, G Emo, AA Ismail, Rapid and direct iodine value and saponification number determination of fats and oils by attenuated total reflectance/Fourier transform infrared spectroscopy. J Am Oil Chem Soc 69:1118-1123, 1992.
49. J Sedman, FR van de Voort, AA Ismail, Application of Fourier transform infrared spectroscopy in edible oil analysis In: RE McDonald, MM Mossoba, eds. New Techniques and Applications in Lipid Analysis. Champaign, IL: AOCS Press, 1997, pp 283-324.
50. FR van de Voort, AA Ismail, J Sedman, A rapid, automated method for the determination of cis and trans content of fats and oils by Fourier transform infrared spectroscopy. J Am Oil Chem Soc 72:873-880, 1995.
51. AA Ismail, FR van de Voort, G Emo, J Sedman, Rapid quantitative determination of free fatty acids in fats and oils by Fourier transform infrared spectroscopy. J Am Oil Chem Soc 70:335-341, 1993.
52. FR van de Voort, KP Memon, J Sedman, AA Ismail, Determination of solid fat index by Fourier transform infrared spectroscopy. J Am Oil Chem Soc 73:411-416, 1996.
53. J Sedman, FR van de Voort, AA Ismail, P Maes, Industrial validation of Fourier transform infrared trans and iodine value analyses of fats and oils. J Am Oil Chem Soc 75:33-39, 1998.
54. J Dubois, FR van de Voort, J Sedman, AA Ismail, HR Ramaswamy, Quantitative Fourier transform infrared analysis for anisidine value and aldehydes in thermally stressed oils. J Am Oil Chem Soc 73:787-794, 1996.
55. Kangming Ma, FR van de Voort, J Sedman, AA Ismail, Stoichiometric determination of hydroperoxides in fats and oils by Fourier transform infrared spectroscopy. J Am Oil Chem Soc 74:897-906, 1997.
56. A Ruiz, MJ Ayora-Cañada, B Lendl, A rapid method for peroxide value determination in edible oils based on flow analysis with Fourier transform infrared spectroscopic detection. Analyst 126:242-246, 2001.
57. GF Bailey, RJ Horvat, Raman spectroscopic analysis of the cis/trans isomer isomer composition of edible vegetable oils. J Am Oil Chem Soc 49:494-498, 1972.
58. H Sadeghi-Jorabchi, PJ Hendra, RH Wilson, PS Belton, Determination of the total unsaturation in oils and margarines by Fourier transform Raman spectroscopy. J Am Oil Chem Soc 67:483-486, 1990.
59. GL Johnson, RM Machado, KG Freidl, ML Achenbach, PF Clark, SK Reidy, Evaluation of Raman spectroscopy for determining cis and trans isomers in partially hydrogenated soybean oil. Org Process Res Dev 6:637-644, 2002.
60. V Baeten, P Hourant, MT Morales, R Aparicio, Oil and fat classification by FT-Raman spectroscopy. J Agric Food Chem 46:2638-2646, 1998.
61. YW Lai, EK Kemsley, RH Wilson, Potential of Fourier transform infrared spectroscopy for the authentication of vegetable oils. J Agric Food Chem 42:1154-1159, 1994.
62. A Tay, H Singh, SS Krishnan, JP Gore, Authentication of olive oil adulterated with vegetable oils using Fourier transform infrared spectroscopy. Lebensm-Wiss Technol 35:99-103, 2002.
63. EC Lopez-Diez, G Bianchi, R Goodacre, Rapid quantitative assessment of the adulteration of virgin olive oils with hazelnut oils using Raman spectroscopy and chemometrics. J Agric Food Chem 51:6145-6150, 2003.
64. FR van de Voort, AA Ismail, J Sedman, G Emo, Monitoring the oxidation of edible oils by FTIR spectroscopy. J Am Oil Chem Soc 71:243-253, 1994.
65. J Sedman, AA Ismail, A Nicodemo, S Kubow, FR van de Voort, Application of FTIR/ATR differential spectroscopy for monitoring oil oxidation and antioxidant efficiency. In: F Shahidi, ed. Natural Antioxidants. Champaign, IL: AOCS Press, 1996, pp 358-378.
66. TA Russin, FR van de Voort, J Sedman, Novel method for rapid monitoring of lipid oxidation by FTIR spectroscopy using disposable IR cards. J Am Oil Chem Soc 80:635-641, 2003.
67. MP Fuller, MC Gary, Z Stanek, An FTIR liquid analyzer. Am Lab 22:58-69, 1990.
68. F De Lene Mirouze, JC Boulou, N Dupuy, M Meurens, JP Huvenne, P Legrand, Quantitative analysis of glucose syrups by ATR/FT-IR spectroscopy. Appl Spectrosc 47:1187-1191, 1993.
69. RH Wilson, PT Slack, GP Appleton, L Sun, PS Belton, Determination of the fruit content of jam using Fourier transform infrared spectroscopy. Food Chem 47:303-308, 1993.
70. M Defernez, RH Wilson, Mid-infrared spectroscopy and chemometrics for determining the type of fruit used in jam. J Sci Food Agric 67:461-467, 1995.
71. EK Kemsley, JK Holland, M Defernez, RH Wilson, Detection of adulteration of raspberry purees using infrared spectroscopy and chemometrics. J Agric Food Chem 44:3864-3870, 1996.
72. S Sivakesava, J Irudayaraj, Prediction of inverted cane sugar adulteration of honey by Fourier transform infrared spectroscopy. J Food Sci 66:972-978, 2001.
73. MM Paradkar, S Sivakesava, J Irudayaraj, Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques. J Sci Food Agric 82:497-504, 2002.
74. R Briandet, EK Kemsley, RH Wilson, Discrimination of Arabica and Robusta in instant coffee by Fourier transform infrared spectroscopy and chemometrics. J Agric Food Chem 44:170-174, 1996.
75. R Briandet, EK Kemsley, RH Wilson, Approaches to adulteration detection in instant coffees using infrared spectroscopy and chemometrics. J Sci Food Agric 71:359-366, 1996.
76. O Al-Jowder, EK Kemsley, RH Wilson, Mid-infrared spectroscopy and authenticity problems in selected meats: a feasibility study. Food Chem 59:195-201, 1997.
77. PS Belton, AM Saffa, RH Wilson, Use of Fourier transform infrared spectroscopy for quantitative analysis: A comparative study of different detection methods. Analyst 112:1117-1120, 1987.
78. N Dupuy, M Meurens, B Sombret, P Legrand, JP Huvenne, Multivariate determination of sugar powders by attenuated total reflectance infrared spectroscopy. Appl Spectrosc 47:452-457, 1993.
79. B Dion, M Ruzbie, FR van de Voort, AA Ismail, JS Blais, Determination of protein and fat in meat by transmission Fourier transform infrared spectrometry. Analyst 119:1765-1771, 1994.
80. DA Cronin, K McKenzie. A rapid method for the determination of fat in foodstuffs by infrared spectrometry. Food Chem 35:39-49, 1990.
81. FR van de Voort, J Sedman, AA Ismail, A rapid FTIR quality-control method for determining fat and moisture in high-fat products. Food Chem 48:213-221, 1993.
82. CNG Scotter, Non-destructive spectroscopic techniques for the measurement of food quality. Trends Food Sci Technol 8:285-291, 1997.
83. DH McQueen, RH Wilson, A Kinnunen, Near- and midinfrared photoacoustic analysis of principal components of foodstuffs. Trends Anal Chem 14:482-492, 1995.
84. DL Phillips, J Xing, CK Chong, H Liu, H Corke, Determination of the degree of succinylation in diverse modified starches by Raman spectroscopy. J Agric Food Chem 48:5105-5108, 2000.