Tomaso Della Vedova


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.