| Abstract |
The aim of this chapter is to review the current status of Raman and IR imaging applications for food analysis. So far the number of applications is limited, but the potential of using these techniques is far-ranging, and the chapter intends to highlight some of this underlying potential. Studies on agricultural products, studies related to animal breeding, and studies from fields like medical diagnostics and pharmaceutical analysis have also been included when reasonable, as sample similarities often occur, and as the applications provide generic knowledge often directly transferable to the analysis of foods. Spectroscopic imaging is a young discipline and has been developing rapidly in recent years. But instrument prices are still fairly high, the availability of easy-to-use instrumentation is low, and there is still a lack of awareness and knowledge of instrumentation and their potential in food analysis. Thus, spectroscopic imaging for food analysis will undoubtedly gain increasing interest in the years to come. The techniques provide great possibilities for characterization and understanding of biological systems and processes. As food science is getting increasingly interdisciplinary covering fields like genomics, proteomics, and metabolomics, vibrational imaging will undoubtedly be one of the important tools at the intercepts providing basic and new knowledge and understanding within these and related fields. |
| Referanse |
Afseth, N.K., Böcker, U. . Raman and Infrared imaging of food. In: Raman, Infrared, and Near-Infrared Chemical Imaging, Slobodan Sasic and Yukihiro Ozaki John Wiley & Sons, Inc. |
Nils Kristian Afseth
Ulrike Böcker
