Advances of Spectrometric Techniques in Food Analysis and Authentication

• Eará dahkkit: Cozzolino, Daniel (Doaimmaheaddji)
• Materiálatiipa: Elektrovnnalaš Girjji oassi
• Giella: eaŋgalasgiella
• Almmustuhtton: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Fáttát: Research & information: general; Biology, life sciences; Technology, engineering, agriculture; 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
• Liŋkkat: DOAB: download the publication; DOAB: description of the publication

Čoahkkáigeassu

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.

Olgguldas hápmi

1 electronic resource (152 p.)

ISBN

books978-3-0365-6669-6
9783036566689
9783036566696

Beassan

Open Access