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Recent Advances of Spectrometric and Spectroscopic Techniques in Food Quality and Safety

Today, spectrometric and spectroscopic techniques are the gold standard for studying food quality and safety. They are ideal and versatile tools in the evaluation of functional components, such as proteins and lipids, as well as key components related to food safety, such as pesticide residues, poll...

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Kaydedildi:
Materyal Türü: Online
Dil:İngilizce
Baskı/Yayın Bilgisi: MDPI - Multidisciplinary Digital Publishing Institute 2023
Konular:
surface-enhanced Raman spectroscopy
carbendazim
probability of detection model
semi-quantitative analysis
rapid detection method evaluation
Raman spectroscopy
digital farming
harvest maturity assessment
fruit and seeds quality diagnostics
non-invasive phenotyping
non-centrifugal cane sugar (NCS)
GC-O-MS
fingerprint
orthogonal partial least squares discriminant analysis (OPLS-DA)
tetrodotoxin
Takifugu obscurus
solid-phase microextraction
ultrahigh-performance liquid chromatography–tandem mass spectrometry
aflatoxin B1
edible oil
chromatographic technology
spectroscopic technology
biosensor technology
recognition elements
fish scraps
fish soup
GC × GC-O-MS
AEDA
r-OAV
coffee
E-nose
GC-IMS
volatile organic components
hypoglycemic activity
hypolipidemic activity
Angelica keiskei
flavonoid
function evaluation
black garlic
S-allyl-cysteine
sensory quality
polyphenol
freezing
high hydrostatic pressure
medicine and food homology
spectroscopy
pesticides
analytical methods
grapes and wines
sustainable viticulture
pasteurized yogurt
dynamic headspace sampling (DHS)
odor-active compounds
PLS-DA
Chihuahua cheese
histamine
tyramine
hdc and tdc genes
HDC and TDC proteins
seafood
molecular species
mass spectrum
quantification
identification
lipid
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PN Chemistry
thema EDItEUR::P Mathematics and Science::PN Chemistry::PNF Analytical chemistry
Online Erişim:ONIX_20230808_9783036582313_24
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Özet:Today, spectrometric and spectroscopic techniques are the gold standard for studying food quality and safety. They are ideal and versatile tools in the evaluation of functional components, such as proteins and lipids, as well as key components related to food safety, such as pesticide residues, pollutants, authentication, and illicit adulterants. Spectrometry and spectroscopy are also the cornerstone of many modern biochemical techniques, such as proteomics and metabolomics. This Special Issue, entitled "Recent Advances of Spectrometric and Spectroscopic Techniques in Food Quality and Safety" introduced explorations and advancements in food quality and safety and prospects for future application trends related to spectrometry and spectroscopy.

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