Infrared Spectroscopy: Applications

E. Capuano; S.M. van Ruth

doi:10.1016/B978-0-12-384947-2.00644-9

Infrared Spectroscopy: Applications

E. Capuano^*, S.M. van Ruth

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › Academic › peer-review

6 Citations (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 language	English
Title of host publication	Encyclopedia of Food and Health
Editors	B. Caballero, P.M. Finglas, F. Toldrá
Publisher	Elsevier Inc. Academic Press
Pages	424-431
Number of pages	8
ISBN (Electronic)	9780123849533
ISBN (Print)	9780123849472
DOIs	https://doi.org/10.1016/B978-0-12-384947-2.00644-9
Publication status	Published - 14 Sep 2015

Keywords

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

Access to Document

10.1016/B978-0-12-384947-2.00644-9

Cite this

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title = "Infrared Spectroscopy: Applications",

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.",

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

author = "E. Capuano and {van Ruth}, S.M.",

year = "2015",

month = sep,

day = "14",

doi = "10.1016/B978-0-12-384947-2.00644-9",

language = "English",

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pages = "424--431",

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T1 - Infrared Spectroscopy: Applications

AU - Capuano, E.

AU - van Ruth, S.M.

PY - 2015/9/14

Y1 - 2015/9/14

N2 - 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.

AB - 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.

KW - Adulteration

KW - Authenticity

KW - Chemometrics

KW - Fingerprinting

KW - FTIR

KW - Infrared spectroscopy

KW - MIR

KW - NIR

KW - On-line analysis

KW - PCA

KW - PLS-DA

KW - Quality control

KW - Spectroscopy

KW - Spoilage

U2 - 10.1016/B978-0-12-384947-2.00644-9

DO - 10.1016/B978-0-12-384947-2.00644-9

M3 - Chapter

AN - SCOPUS:85042825415

SN - 9780123849472

SP - 424

EP - 431

BT - Encyclopedia of Food and Health

A2 - Caballero, B.

A2 - Finglas, P.M.

A2 - Toldrá, F.

PB - Elsevier Inc. Academic Press

ER -