Authentication of Halal Products using FTIR Spectroscopy (SpringerBriefs in Food, Health, and Nutrition)
by Sarfaraz Ahmed Mahesar, Syed Tufail Hussain Shah, Mohamed Fawzy Ramadan, Waris Nawab Panhwar
Authentication of Halal Products using FTIR Spectroscopy delves into the use of Fourier Transform Infrared (FTIR) spectroscopy to verify halal compliance in food products. Authored by experts in food science, this SpringerBrief provides essential insights for professionals in nutrition and health, focusing on spectroscopic methods to ensure product integrity and meet regulatory standards.
About This Book
This SpringerBrief focuses on the authentication of halal products through the application of FTIR spectroscopy. It addresses key challenges in verifying the halal status of food items using spectroscopic techniques.
The authors detail the principles of FTIR spectroscopy and its relevance to food, health, and nutrition. The content is tailored for researchers and professionals in the field seeking reliable methods for product verification.
Published as part of the SpringerBriefs in Food, Health, and Nutrition series, it offers concise information on spectroscopic analysis for halal compliance. The book emphasizes practical approaches to ensure authenticity in halal products.
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