Chemometrics in Food Technology

  title={Chemometrics in Food Technology},
  author={Riccardo Guidetti and Roberto Beghi and Valentina Giovenzana},
The food sector is one of the most important voices in the economic field as it fulfills one of the main needs of man. The changes in the society in recent years have radically modified the food industry by combining the concept of globalization with the revaluation of local production. Besides the production needs to be global, in fact, there are always strong forces that tend to re-evaluate the expression of the deep local production like social history and centuries-old tradition. 
Agro-food composition at harvest time is one of the most important factors determining the future quality of final products (e.g. wine from grapes and oil from olives). Quality parameters change in
Classification of Wine Grape Based on Different Phytosanitary Status by Using Visible/near Infrared Spectroscopy
The grape selection at the consignment is crucial for big cooperative companies with thousands of members, and therefore grapes may have different quality characteristics and health status. The
A review on the applications of Near-Infrared spectrometer and Chemometrics for the agro-food processing industries
  • C. Kumaravelu, A. Gopal
  • Engineering
    2015 IEEE Technological Innovation in ICT for Agriculture and Rural Development (TIAR)
  • 2015
The purpose of this review article is to outline the recent progress in Near Infrared (NIR) spectroscopy and spectral data analysis using Chemometrics in agro-food processing industries. In recent
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There is an increasing demand of the consumers and actors of the food industry sector to have means of measurement allowing the characterisation of raw materials or food. Dairy products (milk, ice
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The aim of the European wine project was to test the possibility of determining the country of origin of wines based on their chemical composition. The results of descriptive and inductive univariate
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Abstract. The volatile compounds of Emmental cheese of different origins were investigated to check their suitability as markers of geographic origin. A total of 20 Emmental cheese samples from
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This study demonstrates the potential of Vis/NIR spectroscopy combined with chemometrics, as a tool for the rapid monitoring of red wine fermentation, without the need for chemical analysis.
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Mathematical models based on chemometric analyses of the coffee beverage sensory data and NIR spectra of 51 Arabica roasted coffee samples were generated aiming to predict the scores of acidity,
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Theory and application of near infrared reflectance spectroscopy in determination of food quality
Near infrared reflectance spectroscopy (NIRS) is a non-destructive and rapid technique applied increasingly for food quality evaluation in recent years. It provides us more information to research
Application of near-infrared reflectance spectroscopy (NIRS) to the evaluation of carotenoids content in maize.
The results show that NIRS, a well-established and widely applied technique, can be applied to determine the maize carotenoids and that samples are readily analyzed in minutes, the only required step being their grinding.