Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2100061 | Trends in Food Science & Technology | 2006 | 10 Pages |
Abstract
The relative potential of various technologies for the confirmation of food authenticity and quality are discussed. Techniques that have found new applications in the field of quality assurance since 2001 are discussed in terms of their potential ease of application in an industrial setting. The use of specific techniques with chemometric analysis for the classification of food samples based on quality attributes is also included in this review. The techniques discussed are spectroscopy (UV, NIR, MIR, visible, Raman), isotopic analysis, chromatography, electronic nose, polymerase chain reaction, enzyme-linked immunosorbent assay and thermal analysis.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Linda M. Reid, Colm P. O'Donnell, Gerard Downey,