Auto fluorescence Spectroscopy in Food Analysis

Authored by: Charlotte Møller Andersen , Jens Petter Wold , Søren Balling Engelsen

Handbook of Food Analysis Instruments

Print publication date:  September  2008
Online publication date:  April  2016

Print ISBN: 9781420045666
eBook ISBN: 9781420045673
Adobe ISBN:

10.1201/9781420045673.ch15

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Abstract

Fluorescence spectroscopy is becoming a more and more popular instrumental technique for providing direct and indirect exploratory information about chemical and physical properties of food products (Novales et al. 1996; Munck et al. 1998; Zandomenghi et al. 2005; Christensen et al. 2006). The primary reasons are the high specificity, the high sensitivity, and that several substances inherent to food systems exhibit intrinsic fluorescence, such as proteins, vitamins, secondary metabolites, pigments, toxins, and flavoring compounds.

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