A fast and reliable detection and identification of microorganisms is crucial in environmental
science, for food quality as well as medical diagnosis. In these fields, all types of Raman …

Raman spectroscopy is a powerful technique for molecular analysis of food samples. A
fingerprint spectrum can be obtained for a target molecule by using Raman technology, as …

Mg (OH) 2 films evolution at initial stages of Mg aqueous corrosion was studied by in-situ
Raman spectroscopy adapted for kinetic Raman mapping (KRM). Crystalline Mg (OH) 2 …

Food analysis and authentication are very crucial to assure safety, quality, and integrity of
food and food-related products. Analysis of food products not only ensures the quality of …

In this review, we overview the most important contributions of vibrational spectroscopy
based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce …

Effective fermentation monitoring is a growing need during the manufacture of wine due to
the rapid pace of change in the wine industry. Ethanol and reducing sugar are two most …

En este estudio, se evalúo las propiedades fisicoquímicas, probióticas y antioxidantes en el
tiempo, del yogurt de mortiño (Vaccinium meridionale Swartz) elaborado a partir de dos …

Infrared (IR) spectroscopy is currently widely used in the food industry for both qualitative
and quantitative analyses of ingredients and finished foods. Mid-IR, near-IR, and Raman …

One of the main challenges in the food industry is to design strategies for the successful
incorporation of natural sources of bioactive compounds. Recently, yogurts and other …

The production of acidified milk powders by spray drying is challenging due to particle
deposition on the dryer surface, which reduces yield, and may impair product quality. The …