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:


 Download Chapter



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.

Search for more...
Back to top

Use of cookies on this website

We are using cookies to provide statistics that help us give you the best experience of our site. You can find out more in our Privacy Policy. By continuing to use the site you are agreeing to our use of cookies.