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Advances of Spectrometric Techniques in Food Analysis and Authentication
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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.
This book is included in DOAB.
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Keywords
- 1H-NMR spectroscopy
- 2DCOS
- adulteration
- alcohol aging
- authentication
- Biology, Life Sciences
- bourbon barrel aged
- carcass
- chemometrics
- Classification
- CV-AAS
- CVAAS
- dairy fat
- dispersive liquid-liquid microextraction
- edible oils
- elemental analysis
- exotic species
- Fake
- flavor enhancer
- food fraud
- FT-IR
- FTIR
- GC-MS
- goat meat
- HS-SPME
- ICP-MS
- ICP-OES
- Infrared
- isotope ratios
- LIBS
- maple syrups
- Mathematics & science
- Meat
- Metals
- n/a
- NIR
- NIRS
- PCA
- Photoluminescence
- PLS models
- principal component analysis
- Raman
- Reference, information & interdisciplinary subjects
- Research & information: general
- Saliva
- saponification value
- satiation
- satiety
- Seafood
- similarity index
- specialty coffee
- spectroscopy
- Spirits
- Technology, engineering, agriculture
- thermal conductivity
- tributyrin
- vegetable oils
- whisky
Links
DOI: 10.3390/books978-3-0365-6669-6Editions