Advances of Spectrometric Techniques in Food Analysis and Authentication

Contributors: Cozzolino, Daniel

Subject Terms: saliva, spectroscopy, satiety, satiation, chemometrics, edible oils, Raman, photoluminescence, FTIR, thermal conductivity, PCA, 2DCOS, saponification value, 1H-NMR spectroscopy, tributyrin, dairy fat, vegetable oils, dispersive liquid-liquid microextraction, HS-SPME, flavor enhancer, seafood, GC-MS, whisky, elemental analysis, ICP-MS, ICP-OES, CV-AAS, spirits, metals, NIRS, specialty coffee, PLS models, maple syrups, adulteration, FT-IR, bourbon barrel aged, authentication, fake, CVAAS, principal component analysis, alcohol aging, isotope ratios, carcass, classification, goat meat, infrared, exotic species, similarity index, meat, NIR, LIBS, food fraud, Research and information: general, Biology, life sciences, Biochemistry

File Description: application/octet-stream

Access URL: https://directory.doabooks.org/handle/20.500.12854/98793
https://mdpi.com/books/pdfview/book/6829

Pattern Recognition Approach for the Screening of Potential Adulteration of Traditional and Bourbon Barrel-Aged Maple Syrups by Spectral Fingerprinting and Classical Methods

Authors: Kuanrong Zhu, Didem P. Aykas, Luis E. Rodriguez-Saona

Source: Foods, Vol 11, Iss 15, p 2211 (2022)

Subject Terms: maple syrups, adulteration, FT-IR, Raman, GC-MS, bourbon barrel aged, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/15/2211; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/d32d5c96cabd4db7883c8dfb428bfcad

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