Fingerprinting food: current technologies for the detection of food adulteration and contamination
Major food adulteration and contamination events seem to occur with some regularity, such
as the widely publicised adulteration of milk products with melamine and the recent …
as the widely publicised adulteration of milk products with melamine and the recent …
Fluorescence spectroscopy measurement for quality assessment of food systems—a review
R Karoui, C Blecker - Food and Bioprocess technology, 2011 - Springer
The present review gives an overview of the use of fluorescence spectroscopy (ie,
conventional, excitation–emission matrix, and synchronous fluorescence) for determining …
conventional, excitation–emission matrix, and synchronous fluorescence) for determining …
Applications of Raman spectroscopic techniques for quality and safety evaluation of milk: A review of recent developments
Milk is a complete nutrient source for humans. The quality and safety of milk are critical for
both producers and consumers, thereby the dairy industry requires rapid and nondestructive …
both producers and consumers, thereby the dairy industry requires rapid and nondestructive …
Applications of non-destructive spectroscopic techniques for fish quality and safety evaluation and inspection
Fish quality and safety is a scientific discipline describing handling, preparation, processing,
transportation and storage condition in ways that prevent food-borne illness and provide fish …
transportation and storage condition in ways that prevent food-borne illness and provide fish …
[HTML][HTML] Symposium review: Structure-function relationships in cheese
The quality and commercial value of cheese are primarily determined by its physico-
chemical properties (eg, melt, stretch, flow, and color), specific sensory attributes (eg, flavor …
chemical properties (eg, melt, stretch, flow, and color), specific sensory attributes (eg, flavor …
Developments of nondestructive techniques for evaluating quality attributes of cheeses: A Review
Background Cheese is produced around the world in a wide range of flavours, varieties,
textures, and shapes, which can be used as a final product in human diet, and as an …
textures, and shapes, which can be used as a final product in human diet, and as an …
Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage
The application of spectroscopic techniques can help in alleviating problems encountered
during the processing of milk and dairy products. Indeed, traditional analytical methods (eg …
during the processing of milk and dairy products. Indeed, traditional analytical methods (eg …
Fluorescence spectroscopy and imaging instruments for food quality evaluation
Fluorescence spectroscopy studies fluorescent components directly in a food matrix.
Hyperspectral fluorescence imaging additionally reveals spatial distribution of fluorescent …
Hyperspectral fluorescence imaging additionally reveals spatial distribution of fluorescent …
Mid-infrared (MIR) spectroscopy for quality analysis of liquid foods
Liquid foods play important roles in the development of human culture due to their own
peculiarities. Mid-infrared (MIR) spectroscopy combines several advantages such as non …
peculiarities. Mid-infrared (MIR) spectroscopy combines several advantages such as non …
Fourier transform infrared spectroscopy analysis of physicochemical changes in UHT milk during accelerated storage
MK Grewal, J Chandrapala, O Donkor… - International Dairy …, 2017 - Elsevier
The feasibility of using Fourier transform infrared spectroscopy (FTIR) to detect heat induced
conformational rearrangements of proteins, protein–protein and protein–lipid interactions …
conformational rearrangements of proteins, protein–protein and protein–lipid interactions …