chapter  15
18 Pages

Autofluorescence Spectroscopy in Food Analysis

References ..................................................................................................................................... 361

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.