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Advances of Spectrometric Techniques in Food Analysis and Authentication

The reprint provides an overview of recent applications of both chemometrics and spectrometric techniques to target current issues associated with food authenticity, traceability, as well as modern approaches on the analysis of food ingredients and products.

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Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2023
Matèries:
saliva
spectroscopy
satiety
satiation
chemometrics
edible oils
Raman
photoluminescence
FTIR
thermal conductivity
PCA
2DCOS
saponification value
1H-NMR spectroscopy
tributyrin
dairy fat
vegetable oils
dispersive liquid-liquid microextraction
HS-SPME
flavor enhancer
seafood
GC-MS
whisky
elemental analysis
ICP-MS
ICP-OES
CV-AAS
spirits
metals
NIRS
specialty coffee
PLS models
maple syrups
adulteration
FT-IR
bourbon barrel aged
authentication
fake
CVAAS
principal component analysis
alcohol aging
isotope ratios
carcass
classification
goat meat
infrared
exotic species
similarity index
meat
NIR
LIBS
food fraud
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes
Accés en línia:ONIX_20230307_9783036566689_83
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Sumari:The reprint provides an overview of recent applications of both chemometrics and spectrometric techniques to target current issues associated with food authenticity, traceability, as well as modern approaches on the analysis of food ingredients and products.

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