Non-invasive and Non-destructive Methods for Food Integrity
There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain. In today's information age, consumers want to be able to have as much info...
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| Altri autori: | , , |
| Natura: | Elettronico eBook |
| Lingua: | inglese |
| Pubblicazione: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2024.
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| Edizione: | 1st ed. 2024. |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1007/978-3-031-76465-3 |
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Sommario:
- Food quality assessment from a green approach
- Non-destructive / non-invasive method development, evaluation, and transfer
- Near-infrared spectroscopy (NIR)
- Mid-infrared spectroscopy (MIR)
- Raman spectroscopy
- Other spectroscopies: Terahertz spectroscopy, X-ray spectroscopy
- Thermal imaging
- Machine vision
- Multispectral & hyperspectral imaging (MSI & HSI)
- Mass spectrometry imaging (MSI)
- Microfluidic-based analytical devices (μFADs)
- Analysis of milk and dairy products
- Analysis of honey and related bee-based products
- Analysis of fats and vegetable oils
- Analysis of vegetable products
- Analysis of beverages
- Analysis of other food products: spices and culinary herbs.