Raman Spectroscopy; A Non-Destructive and On-site Tool for Control of Food Quality ?

Autor:	Kit Drescher Jernshøj, L. S. Christensen, Søren Hassing
Přispěvatelé:	Kapiris, Kostas
Jazyk:	angličtina
Rok vydání:	2012
Předmět:	Chemistry Non destructive Food products digestive oral and skin physiology Food composition data Food science Pesticide Food quality
Zdroj:	Jernshøj, K D, Hassing, S & Christensen, L S 2012, Raman Spectroscopy; A Non-Destructive and On-site Tool for Control of Food Quality ? in K Kapiris (ed.), Food Quality . InTech-Open Access Publisher, pp. 47-72 . < http://www.intechopen.com/books/food-quality/raman-spectroscopy-a-non-destructive-and-on-site-tool-for-control-of-food-quality > University of Southern Denmark Food Quality
Popis:	In recent years there has been an increasing focus from the consumers on food quality i.e. unwanted substances such as bacteria, pesticides, drug residues and additives as well as on food composition including nutritional value, healthy additives, antioxidants and the contents of selected fatty acids. This is also reflected in an increasing interest for organic food products. It therefore seems appropriate to develop substance specific, non-destructive and fast measuring techniques that can be used close to the consumer, for monitoring different properties of food products.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::163adaaff02693b9b6970a50be8b279d http://www.intechopen.com/books/food-quality/raman-spectroscopy-a-non-destructive-and-on-site-tool-for-control-of-food-quality Zobrazit plný text záznamu