Spectroscopic Methods in Food Analysis (PDF)

Adriana S. Franca, PhD, received her BSc in chemical engineering in 1988 and MSc in mechanical engineering in 1991 from the Universidade Federal de Minas Gerais, Belo Horizonte, Brazil. She completed her PhD in agricultural and biological engineering from Purdue University in 1995. She is currently a professor in the Department of Mechanical Engineering, the Universidade Federal de Minas Gerais, Belo Horizonte, Brazil, and also teaches a grad-uate course on food sciences. She has published 94 articles in international journals, 21 book chapters, and has presented more than 200 research papers at various interna-tional conferences. Her research areas include food science, sustainable uses of agricul-tural residues, coffee chemistry, heat transfer, microwaves, and spectroscopic methods. For more information refer http://lattes.cnpq.br/1719405448685259.

>n-ished book projects include Food Allergens: Analysis, Instrumentation, and Methods(with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food(Wiley-Blackwell, 2011).Dr. Nollet's recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects and Risks w it h D. L a mbropou lou ( Wi ley, 2014). In this series, CRC Food Analysis & Properties, he edited with C. Ruiz-Capillas, Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016).