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Fluorescence Analysis in Foods.

FLUORESCENCE ANALYSIS IN FOODS

Billed as an international overview for scientists and quality control engineers who want to apply this versatile method of food analysis, it is becoming increasingly popular in the industry and the tech nique itself has undergone considerable development in the last few years. This manual looks at applications in the light of this new technology which employs natural primary flourescence as well as specially designed fluorchromes in fluoro meters, image analyzers and microscopes. Key features include the physical basis of fluorescence, areas such as detection of bacteria and mycotoxins in foods, marking protoplasts in plant tissue culture and data evaluation programs to make use of the information. It is intended to be practical and uses a problem-solving approach.

Various authors have contributed chapters with titles: Practical experiences in the development of fluorescence analyses in the applied food research laboratory; Principles of fluorescence spectro scopy in the assay of food products; Fluorescence microscopy-applications in food analysis; Practical applications of fluorescence image analysis; Combined fluorescence and scanning electron microscopy - a technique for interchangeable examination of one specimen with two microscopes; Fluorescence microscopy techniques in the practice of food microbiology; Fluorescence microscopy in protoplast fusion and food crop improvement; Detection of selected mycotoxins in foods by fluorescence; Fluorometric measurement of wheat germ; Fluorescence analysis in fish and meat technology; Fluorescence due to interactions of oxidizing lipids and proteins in meats; Fluorometric measurement of fats; and Multivariate calibration of fluorescence data.

The most obvious comment is that this is a growing area of interest but more importantly could it interest your company?
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Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:May 1, 1990
Words:262
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