Theory and applications of fluorescence spectroscopy in food research

Gale M. Strasburg, Richard Ludescher

Research output: Contribution to journalReview article

60 Citations (Scopus)

Abstract

Fluorescence spectroscopy is a rapid, sensitive method for characterizing molecular environments and events. In spite of its utility, food researchers have been slow to adopt fluorescence methodology, partly because its value has gone unrecognized. This article presents a brief overview of the theory of fluorescence spectroscopy, together with some examples of applications of this technique to illustrate its potential for addressing key problems in food science.

Original languageEnglish (US)
Pages (from-to)69-75
Number of pages7
JournalTrends in Food Science and Technology
Volume6
Issue number3
DOIs
StatePublished - Jan 1 1995

Fingerprint

fluorescence emission spectroscopy
food research
Fluorescence Spectrometry
Food
Food Technology
Research
Fluorescence
Research Personnel
food science
researchers
methodology
fluorescence

All Science Journal Classification (ASJC) codes

  • Food Science
  • Biotechnology

Cite this

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Theory and applications of fluorescence spectroscopy in food research. / Strasburg, Gale M.; Ludescher, Richard.

In: Trends in Food Science and Technology, Vol. 6, No. 3, 01.01.1995, p. 69-75.

Research output: Contribution to journalReview article

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