In-Situ, Non-Destructive Control Of Food Quality Using Near-Infrared Raman Spectroscopy And Multivariate Analysis

Autor:	L. S. Christensen, K. D. Jernsho̸j, M. Hedegaard, S. Hassing, P. M. Champion, L. D. Ziegler
Rok vydání:	2010
Předmět:	Near infrared raman spectroscopy Food products Flesh Non destructive digestive oral and skin physiology Analytical chemistry Environmental science Food composition data Biochemical engineering Pesticide Food quality
Zdroj:	University of Southern Denmark Christensen, L S, Hedegaard, M A B, Jernshøj, K D & Hassing, S 2011, ' In-Situ, Non-Destructive Control Of Food Quality Using Near-Infrared Raman Spectroscopy And Multivariate Analysis ', Rapid Methods Europe 2011, Bilthoven, Netherlands, 24/01/2011-26/01/2011 . Christensen, L S, Jernshøj, K D, Hedegaard, M A B & Hassing, S 2011, ' In-Situ, Non-Destructive Control Of Food Quality Using Near-Infrared Raman Spectroscopy And Multivariate Analysis ', A I P Conference Proceedings Series, vol. 1267, pp. 548-49 . https://doi.org/10.1063/1.3482669
ISSN:	0094-243X
DOI:	10.1063/1.3482669
Popis:	In recent years there has been an increasing focus from the consumers on food quality i.e. unwanted substances such as bacteria, pesticides and drug residues, food composition and additives. This is also reflected in increasing interest for organic food products. It seems therefore appropriate to develop substance specific, nondestructive and fast measuring techniques that can be used close to the consumer, for monitoring different properties of food products. In the present paper a step is taken towards the development of an in-situ measuring technique for discriminating between different components in commercial, animal flesh products.
Databáze:	OpenAIRE
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