الفهرس 
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Abstract
Fathy Mohamed Saber Mehaya. “Application of Spectroscopic Techniques as Fast Detection Methods for the Quality of Some Foods”. Unpublished Ph.D. Thesis, Department of Food Science, Faculty of Agriculture, Ain Shams University, 2016.
The present study aimed to evaluate the quality, including adulteration, of honey and meat by classical and advanced methods (HPLC, GC, SDS-PAGE and PCR) in parallel with FT-IR and Raman spectroscopic as fast and easy detection methods.
Physicochemical properties of honey and honey adulterated with glucose or sucrose were determined. Total soluble solids (TSS), pH and electrical conductivity of honey and its adulterated samples ranged between (84.10 - 84.50%), (3.80 - 4.63) and (11.73 – 232.32µS), respectively. The viscosity of adulterated honey with glucose syrup was the highest. Results of HPLC indicated that authentic honey had higher fructose/glucose ratio than adulterated honey samples. Also, honey adulterated with sucrose syrup had the highest HMF content The FT-IR and FT-Raman spectral peaks of sucrose, glucose and fructose were identified at different concentrations. selected main specific peaks provide the best calibration curves with (r2>0.9). Also, FT-IR and FT-Raman techniques were used to evaluate authentic honey and its adulterated with glucose and sucrose syrup.
Chemical composition of meat showed that moisture and fat content were higher in pork meat than in chicken and beef. On contrary, protein content of beef was the highest. Color parameters and pH demonstrated that beef meat had the highest redness parameter and pH value. While, the pure minced pork had low redness value (6.14), and minced beef meat adulterated with 25, 50 and 75 % of pork meat was 19.10, 16.22 and 11.87, respectively.
FT-IR spectral bands of beef, chicken and pork meats showed beef meat had a specific spectral bands at 900, 977, 1040, 1110, 1169 & 1303 cm-1. Pork meat had unique peaks at 1075, 847 and 720 cm-1, while chicken meat had specific peaks at 1152, 1093, 950 and 765 cm-1.
The FT-IR spectra afford information on the functional groups of lard. Calibration curve of pork fat (lard) was prepared by concentration levels at 10, 20, 40, 50 and 70%.