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.

Presents a critical discussion of many of the applications of vibrational spectroscopyCovers details of the analytical methodologies used in pharmaceutical and biomedical applicationsDiscusses the latest developments in pharmaceutical and biomedical analysis of both small and large molecules

1. Introduction

Part 1. THEORETICAL ASPECTS OF VIBRATIONAL SPECTROSCOPY 2. Molecular vibration 3. Infrared absorption 4. Raman scattering 5. Surface-enhanced effect

Part 2. INSTRUMENTATION AND SAMPLING METHODS IN VIBRATIONAL SPECTROSCOPY ANALYSIS 6. Sampling in Infrared spectroscopy 7. Sampling in Raman Spectroscopy

Part 3. BIOMEDICAL ANALYSIS APPLICATIONS 8. Body fluids analysis 9. Tissues analysis 10. Biomedical analysis 11. Clinical diagnosis

Part 4. PHARMACEUTICAL ANALYSIS APPLICATIONS 12. Drugs 13. Polymorphic substances analysis

Part 5. FOOD ANALYSIS 14. Fruit and vegetable analysis 15. Solid and semisolid dairy product analysis 16. Alcohol beverages analysis 17. Conclusions