Interactions between engineered nanoparticles (ENPs) and plants represent one of the
fundamental problems we must face in the rapid development of nanotechnology. Hundreds …

In recent years, the frequent economically motivated adulteration (EMA) caused by
component displacement, illegal addition, and other problems makes the food authenticity …

FTIR and Raman spectroscopy are often used to investigate the secondary structure of
proteins. Focus is then often laid on the different features that can be distinguished in the …

Frozen foods are among the most popular food products and the development of techniques
for the rapid detection of their structures and quality is important for the frozen food industry …

Starch retrogradation is a process in which disaggregated amylose and amylopectin chains
in a gelatinized starch paste reassociate to form more ordered structures. Starch …

This review presents various infrared and Raman spectroscopic methods applied to the
analysis of valuable plant substances or quality parameters in horticultural and agricultural …

One of the major growth segments in the food retail industry is fresh and minimally
processed fruits and vegetables. This new market trend has thus increased the demands to …

Total phenolic content (TPC) and total antioxidant capacity (TAC) of four onion varieties (red,
white, yellow and sweet) and shallot from selected locations (Washington, Idaho, Oregon …

Surface-enhanced Raman spectroscopy (SERS) is an advanced Raman technique that
enhances the vibrational spectrum of molecules adsorbed on or in the vicinity of metal …

The nixtamalization, production and storage of tortillas in refrigeration cause several
changes on the starch structure, resulting in an increased crystallinity and therefore a higher …