Fluorescence Spectroscopy in Food Analysis
Published Online: 15 MAR 2012
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Encyclopedia of Analytical Chemistry
How to Cite
Albani, J.-R. 2012. Fluorescence Spectroscopy in Food Analysis. Encyclopedia of Analytical Chemistry. .
- Published Online: 15 MAR 2012
Food is vital for life, thus it is very important to know how to maintain its quality and thus to detect and analyse all components interfering with food quality. This article describes application of spectrofluorometry combined with high-performance liquid chromatography (HPLC) in food analysis. Spectrofluorometry allows measuring structural changes in food proteins, whereas HPLC combined with fluorescence helps to study toxins, pathogenic microbes, heating effects, fat oxidation, vitamins, additives, amino acids, and enzyme activity in food.