Ian Lewis


Raman Spectroscopy in Analyzing Fats and Oils in Foods

June 01, 2022

Several types of Raman spectroscopy, including Fourier transform (FT)–Raman and dispersive Raman, are well suited to examine and understand the fat compositional heterogeneity in solid foods, identify polymorph or crystallinity, and measure fatty acid saturation.

Making Industrial Raman Spectroscopy Practical

November 01, 2020

Raman spectroscopy is a valuable process analytical technology (PAT) for many applications across multiple industries, as a result of its many advantages, such as molecular specificity, ability to be directly coupled to a reaction vessel, and compatibility with solids, liquids, gases, and turbid media.