CiNii Books - Vibrational spectroscopy applications in biomedical, pharmaceutical and food sciences

Vibrational Spectroscopy Applications in Biomedical, Pharmaceutical and Food Sciences synthesizes the latest research on the applications of vibrational spectroscopy in biomedical, pharmaceutical and food analysis. Suitable for graduate-level students as well as experienced researchers in academia and industry, this book is organized into five distinct sections. The first deals with the fundamentals of vibrational spectroscopy, with the second presenting the most important sampling methodology used for infrared and Raman spectroscopy in various fields of interest. Since spectroscopy is the study of the interaction of electromagnetic radiation with matter, this section deals with the characteristics, properties and absorption of electromagnetic radiation. Final sections describe the analytical studies performed all over the world in biomedical, pharmaceutical and in the food sciences.

Table of Contents

1. Introduction Part 1. THEORETICAL ASPECTS OF VIBRATIONAL SPECTROSCOPY2. Molecular vibration3. Infrared absorption4. Raman scattering5. Surface-enhanced effect Part 2. INSTRUMENTATION AND SAMPLING METHODS IN VIBRATIONAL SPECTROSCOPY ANALYSIS6. Sampling in Infrared spectroscopy7. Sampling in Raman Spectroscopy Part 3. BIOMEDICAL ANALYSIS APPLICATIONS8. Body fluids analysis9. Tissues analysis10. Biomedical analysis11. Clinical diagnosis Part 4. PHARMACEUTICAL ANALYSIS APPLICATIONS12. Drugs13. Polymorphic substances analysis Part 5. FOOD ANALYSIS14. Fruit and vegetable analysis15. Solid and semisolid dairy product analysis16. Alcohol beverages analysis17. Conclusions

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Vibrational spectroscopy applications in biomedical, pharmaceutical and food sciences

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