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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Bibliografiska uppgifter
Materialtyp:	Online
Språk:	engelska
Utgiven:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Ämnen:	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
Länkar:	ONIX_20230307_9783036566689_83
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Advances of Spectrometric Techniques in Food Analysis and Authentication

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