Details

Autor(en) / Beteiligte

• Moreira, Leonardo M.
• Santos, Fabio V.
• Lyon, Juliana P.
• Lima, Patrícia
• Santos, Vanessa J. S. V.
• de Moraes, Pedro C. G.
• Mendonça, José Paulo R. F.
• Barbosa, Valmar C.
• de Lima, Carlos J.
• Silveira, Fabrício L.
• Silveira, Landulfo

Titel

CHAPTER 29 - Sucrose Determination by Raman Spectroscopy

Ist Teil von

• Dietary Sugars: Chemistry, Analysis, Function and Effects, 2012, p.503-525

Ort / Verlag

The Royal Society of Chemistry

Erscheinungsjahr

2012

Link zum Volltext

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Raman spectroscopy is one of the most versatile instrumental techniques currently used for structural characterisation. Although Raman spectroscopy is well-known as a powerful technique for the structural characterisation of several chemical compounds, its applications in the biomedical engineering field have increased significantly in recent years. Indeed, because of the identification of various fingerprint peaks, this technique can be employed for the biochemical analysis of several biological compounds and is commonly applied to diagnosis. In this context, Raman spectroscopy has been successfully used as an important tool for the determination of food contents. Spectral profiles of sucrose in different commercial forms are discussed in the present chapter as well as the employment of vibrational techniques to quantitative and physico-chemical analyses to obtain a well-defined characterisation of sucrose.