Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review

The use of infrared spectroscopy in food science is discussed. The technique can be very useful to analyze the molecular structure of food in determining its viability.

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Bibliographic Details
Published inChemical reviews Vol. 110; no. 10; pp. 6144 - 6168
Main Authors Karoui, Romdhane, Downey, Gerard, Blecker, Christophe
Format Journal Article Web Resource
LanguageEnglish
Published United States American Chemical Society 13.10.2010
Subjects
Analytical chemistry
Animals
Chemometrics
Coupling (molecular)
Exploration
Food Analysis - methods
Food Microbiology
Food processing
Food science
Foods
Infrared radiation
Infrared spectroscopy
Life sciences
Molecular structure
Multivariate Analysis
Sciences des denrées alimentaires
Sciences du vivant
Spectrophotometry, Infrared - methods
Spectrum analysis
Structure-Activity Relationship
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Summary:The use of infrared spectroscopy in food science is discussed. The technique can be very useful to analyze the molecular structure of food in determining its viability.
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scopus-id:2-s2.0-77958060714
ISSN:0009-2665
1520-6890
1520-6890
DOI:10.1021/cr100090k