Spectroscopic Techniques for the Analysis of Food Quality, Chemistry, and Function

Abstract

Food is a broad term covering a basic necessity of life. Food regulates our physiological and metabolic activity and hence our health. In the modern era, many transformations have been made to improve the properties of foods, and food colouring and processing have also changed the quality of many foods. These modified foods can also regulate the commencement of many diseases. As a consequence, it is essential to know the chemical and structural composition of foods. Many techniques have been applied to determine the quality of food, and spectroscopy has played a prominent role. This chapter summarizes various spectroscopic techniques that have been used to determine the quality of foodstuffs.