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Thomas Perilli

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Articles

Selection of healthy fat sources on wooden background.

Raman Spectroscopy in Analyzing Fats and Oils in Foods

Karen Esmonde-White;Mary Lewis;Thomas Perilli;Tomaso Della Vedova;Ian Lewis
June 1st 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.

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