Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics

Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics

Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and r...

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Bibliographic Details
Other Authors: Karabagias, Ioannis K. (Editor)
Format: Book Chapter
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
Subjects:
Research & information: general
characterization
beekeepers' honey
minerals
inductively coupled plasma optical emission spectrometry (ICP-OES)
chemometrics
HPTLC
LC-HRMS
PCA
metabolomics
Arbutus unedo
antioxidant activities
honey variety
honey code
HS-SPME/GC-MS
data handling
data bank
fluorescence
rapeseed oil
multiway analysis
parallel factor analysis (PARAFAC)
multivariate regression
caffeine
16-O-methylcafestol
kahweol
furfuryl alcohol
tetramethylsilane (TMS)
magnetic resonance spectroscopy
validation studies
hyperspectral imaging
jowl meat
minced pork
meat adulteration
visualization
oilseeds
Caatinga
native
spectrometry
honey
adulteration
feature variable
partial least square regression
laser-induced breakdown spectroscopy
mushroom
Pleurotus
glucan
ergosterol
mid-infrared spectroscopy
FTIR
spectroscopy
prediction
coffee
meat
Pleurotus mushrooms
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Description
Summary:Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product's composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.
Physical Description:1 electronic resource (146 p.)
ISBN:books978-3-03943-710-8
9783039437092
9783039437108
Access:Open Access

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