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.

Tallennettuna:

Bibliografiset tiedot
Muut tekijät:	Cozzolino, Daniel (Toimittaja)
Aineistotyyppi:	Elektroninen Kirjan osa
Kieli:	englanti
Julkaistu:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
Aiheet:	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
Linkit:	DOAB: download the publication DOAB: description of the publication
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Advances of Spectrometric Techniques in Food Analysis and Authentication

Julkaistu 2023

DOAB: download the publication
DOAB: description of the publication

Elektroninen Kirjan osa

Advances of Spectrometric Techniques in Food Analysis and Authentication

Advances of Spectrometric Techniques in Food Analysis and Authentication

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