Analysis and detection using novel terahertz spectroscopy technique in dietary carbohydrate-related research: Principles and application advances

• Published in: Critical reviews in food science and nutrition Vol. 63; no. 13; pp. 1793 - 1805
• Main Authors: Li, Qingxia, Lei, Tong, Sun, Da-Wen
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 19.05.2023; Taylor & Francis Ltd
• Subjects: Addition polymerization; Carbohydrate analysis; Carbohydrates; Chemical residues; crystal structure; dietary carbohydrate; Dietary Carbohydrates; Fermentation; Food; Food production; food safety and quality; food science; human nutrition; Humans; Infrared analysis; liquids; Nondestructive testing; Polymers; Principles; Qualitative analysis; Quality assessment; Spectroscopic analysis; Spectroscopy; Spectrum analysis; Spectrum Analysis - methods; terahertz imaging; terahertz spectroscopy; Terahertz Spectroscopy - methods; terahertz imaging; terahertz spectroscopy; Dietary carbohydrates; food safety and quality

As one of the main functional substances, carbohydrates account for a large proportion of the human diet. Conventional analysis and detection methods of dietary carbohydrates and related products are destructive, time-consuming, and labor-intensive. In order to improve the efficiency of measurement...