Food molecular structure plays an important role in nutrition and food processing. Raman spectroscopy can be used to investigate the molecular structure of food and provide a conspicuous assistance for clarifying the food constituent and processing potentiality of food. With a simple, direct, and no use of unfriendly reagents, Raman spectroscopy has the potential to replace the classical, time-consuming methodologies, such as titration methods. This paper describes the application of Raman spectroscopy in food science, including determination of molecular structure of proteins, lipids, and carbohydrates, as well as detecting food adulteration by compositional identification. Raman spectroscopy also can be used to directly determine the composition and thickness of food packaging materials.
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