Abstract
The most commonly used spectroscopic techniques in food analysis are atomic and molecular spectroscopy. The vast majority of the applications of molecular spectroscopy in food are using near- and mid-infrared spectroscopy. However, the advent of new instrumentation and sample presentation alternatives has led to an increase in the use of ultraviolet-visible (UV-Vis) spectroscopy for the analysis of food. This chapter reviews the basic concepts of UV-Vis spectroscopy and provides examples of this technique applied to the analysis of different food matrices (e.g., meat, milk, coffee, wine, and olive oil).
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