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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Bibliographic Details
Format eBook
LanguageEnglish
Published Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
Subjects
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 and Science
meat
metals
n/a
NIR
NIRS
PCA
photoluminescence
PLS models
principal component analysis
Raman
Reference, Information and Interdisciplinary subjects
Research and information: general
saliva
saponification value
satiation
satiety
seafood
similarity index
specialty coffee
spectroscopy
spirits
Technology, Engineering, Agriculture, Industrial processes
thermal conductivity
tributyrin
vegetable oils
whisky
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Summary: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.
ISBN:9783036566689
3036566694
3036566686
9783036566696
DOI:10.3390/books978-3-0365-6669-6