Infrared Spectroscopy: Applications

E. Capuano*, S.M. van Ruth

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

1 Citation (Scopus)

Abstract

Over the past years, infrared spectroscopy (IRS) has proved to be one of the most efficient and advanced tools for food analysis. IRS is a rapid, easy-to-operate, high-throughput, and nondestructive analytic technique, which can also be implemented on-line for the continuous monitoring and controlling of process and product quality in the food-processing industry. Applications of IRS in the food domain range from the qualitative and quantitative chemical characterization of food products to the identification of microorganism and quantification of food spoilage and from the assessment of sensorial and technological attributes to food authentication and detection of adulterations.

Original languageEnglish
Title of host publicationEncyclopedia of Food and Health
EditorsB. Caballero, P.M. Finglas, F. Toldrá
PublisherElsevier Inc. Academic Press
Pages424-431
Number of pages8
ISBN (Electronic)9780123849533
ISBN (Print)9780123849472
DOIs
Publication statusPublished - 14 Sep 2015

Keywords

  • Adulteration
  • Authenticity
  • Chemometrics
  • Fingerprinting
  • FTIR
  • Infrared spectroscopy
  • MIR
  • NIR
  • On-line analysis
  • PCA
  • PLS-DA
  • Quality control
  • Spectroscopy
  • Spoilage

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