Tamer, Uğur editor. Culha, Mustafa editor. Boyacı, İsmail Hakkı editor. text bibliography flu 2025 First edition. monographic eng 1 online resource Raman spectroscopy has become one of the most important techniques effectively applied to detect specific analytes and microorganismsin food samples. Raman Spectroscopy in the Food Industry provides a comprehensive overview of the current state of the art and future prospects of Raman spectroscopy in food analyses. Through in-depth chapters, the authors discuss the fundamental principles of Raman spectroscopy, its instrumentation, methodologies, and its diverse applications across various food matrices. Real-world case studies and practical examples underscore the transformative potential of Raman spectroscopy in reshaping our understanding, analysis, and innovation within the realm of food science. Featured topics included are as follows: Raman spectroscopy applications in food science and technology The unique property of Raman phenomena, along with the variations in signal modes The different food safety topics, suchas toxins, biosafety, foodborne bacteria, and fermentation Machine-learning studies on Raman spectrosopy in food science As the editors, we are committed to providing a valuable resource that inspires further exploration and collaboration in harnessing the power of Raman spectroscopy for the advancement of food analyses. We sincerely hope that this book serves as a catalyst for pushing the boundaries of knowledge and driving innovation in this exciting field. edited by Uğur Tamer, Mustafa Culha, and İsmail Hakkı Boyacı. Food Analysis Raman spectroscopy TECHNOLOGY / Food Science TX547.2.R76 9781040147825 1040147828 9781003359975 1003359973 9781040147849 1040147844 https://www.taylorfrancis.com/books/9781003359975 http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf https://www.taylorfrancis.com/books/9781003359975 http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf OCoLC-P 240925 20251030122308.0 9781003359975 eng