Abstract
In the modern analytical laboratory today, one will find an assortment of analytical instrumentation such as gas chromatography for the analysis of volatile compounds and liquid chromatography for the analysis of non-volatile chemicals. Many other computer-assisted instruments are used for the analysis of materials such as foods or other consumer products, as well as industrial materials. For many of these instruments, talent and experience is required to prepare the sample prior to analysis and this can be challenging. These procedures require time and even more time is needed to develop them as useful analytical methods.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Similar content being viewed by others
References
Barreto PLM, Pires ATN, Soldi V (2003) Thermal degradation of edible films based on milk proteins and gelatin in inert atmosphere. Polymer Degradation and Stability 79, 147–152
Coleman PB (ed.) (1993) Practical Sampling Techniques for Infrared Analysis. CRC, Boca Raton, FL
Gao C, Taylor J, Wellner N, Byaruhanga YB, Parker ML, Clare Mills EN, Belton PS (2005) Effect of Preparation Conditions on Protein Secondary Structure and Biofilm Formation of Kafirin. Journal of Agriculture Food Chemistry 53(2), 306–312
Hsu BL, Weng YM, Liao YH, Chen WL (2005) Structural Investigation of Edible Zein Films/Coatings and Directly Determining Their Thickness by FT-Raman Spectroscopy. Journal of Agriculture Food Chemistry 53(13), 5089–5095
Jackson M, Mantsch HH (1995) The use and misuse of FTIR spectroscopy in the determination of protein structure. Critical Reviews in Biochemistry and Molecular Biology 30(2), 95–120
Lefèvre T, Subirade M, Pézolet M (2005) Molecular description of the formation and structure of plasticized globular protein films. Biomacromolecules 6, 3209–3219
Li B, Kennedy JF, Jiang QG, Xie BJ (2006) Quick dissolvable, edible and heatsealable blend films based on konjac glucomannan – Gelatin. Food Research International 39, 544–549
Malinowski, Edmund R. (1991) Factor Analysis in Chemistry, 2nd ed.Wiley, New York, NY.
Mangavel C, Barbot J, Popineau Y, Guéguen J (2001) Evolution of wheat gliadins conformation during film formation: A Fourier transform infrared study. Journal of Agriculture Food Chemistry 49, 867–872
Mauer LJ, Smith DE, Labuza TP (2000) Water vapor permeability, mechanical, and structural properties of edible β-casein films. International Dairy Journal 10, 353–358
Soares RMD, Lima AMF, Oliveira RVB, Pires ATN, Soldi V (2005) Thermal degradation of biodegradable edible films based on xanthan and starches from different sources. Polymer Degradation and Stability 90, 449–454
Stuart B, Ando DJ (ed.) (1997) Biological Applications of Infrared Spectroscopy. ACOL, Analytical Chemistry by Open Learning, West Sussex, England
Turhan KN, Sahbaz F, Güner A (2001) A spectrophotometric study of hydrogen bonding in methylcellulose-based edible films plasticized by polyethylene glycol. Journal of Food Science 66(1), 59–62
Velazquez G, Herrera-Gómez A, MartÃn-Polo MO (2003) Identification of bound water through infrared spectroscopy in methylcellulose. Journal of Food Engineering 59, 79–84
Vicentini NM, Dupuy N, Leitzelman M, Cereda MP, Sobral PJ (2005) Prediction of cassava starch edible film properties by chemometric analysis of infrared spectra. Spectroscopy Letters 38, 749–767
Wilhelm HM, Sierakowski MR, Souza GP, Wypych F (2003) Starch Films reinforced with mineral clay. Carbohydrate Polymers 52, 101–110
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2009 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
Zapf, C.M. (2009). Application of Infrared Analysis to Edible Films. In: Huber, K., Embuscado, M. (eds) Edible Films and Coatings for Food Applications. Springer, New York, NY. https://doi.org/10.1007/978-0-387-92824-1_12
Download citation
DOI: https://doi.org/10.1007/978-0-387-92824-1_12
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-0-387-92823-4
Online ISBN: 978-0-387-92824-1
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)