Chemometrics in Food Technology

@inproceedings{Guidetti2012ChemometricsIF,
  title={Chemometrics in Food Technology},
  author={Riccardo Guidetti and Roberto Beghi and Valentina Giovenzana},
  year={2012}
}
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. 
APPLICATION OF VIS/NIR SPECTROSCOPYFOR RIPENESS EVALUATIONAND POSTHARVEST QUALITY ANALYSISOF AGRO-FOOD PRODUCTS
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
Dedicated non-destructive devices for food quality measurement: A review
Abstract The quality of agricultural products is of high importance in terms of consumer interest, determining market acceptance, and thus, directly affects storage and post-harvest processing
Rapid evaluation of grape phytosanitary status directly at the check point station entering the winery by using visible/near infrared spectroscopy
Abstract The aim of this work was to investigate the applicability of vis/NIR spectroscopy for rapid assessment of grape phytosanitary status, directly at the check point at grape consignment. A
Electronic nose and visible-near infrared spectroscopy in fruit and vegetable monitoring
Abstract In recent decades, there has been a substantial increase in the consumption of fruits and vegetables due to their nutritional properties since they are known as sources of vitamins,
Fast and robust discrimination of almonds (Prunus amygdalus) with respect to their bitterness by using near infrared and partial least squares-discriminant analysis.
TLDR
Near-infrared spectroscopy coupled to chemometrics is used to develop a fast, simple, non-destructive and robust method for discriminating sweet and bitter almonds by the in situ measurement of the kernel surface without any sample pre-treatment.
Influence of packaging in the analysis of fresh-cut Valerianella locusta L. and Golden Delicious apple slices by visible-near infrared and near infrared spectroscopy
Abstract The aim of this work was to investigate the influence of packaging on measurements of visible-near infrared and near infrared spectroscopy during the shelf life of fresh-cut Valerianella
Testing of a VIS-NIR System for the Monitoring of Long-Term Apple Storage
The development of diseases during long-term storage of apples is a well-known issue causing loss of product for warehouses. Non-destructive characterization of fruit can be helpful in order to
Rapid evaluation of craft beer quality during fermentation process by vis/NIR spectroscopy
Abstract The present work aimed to carry out a preliminary study to verify the possibility of employing an optical, portable and inexpensive non-destructive device, based on vis/NIR, spectroscopy,
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