Mid-infrared spectroscopy coupled with chemometrics: a tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships - a review.

Abstract

2.1. Sample Presentation 6145 3. Multivariate Statistical Analysis of IR Spectral Data 6147 4. Application of IR Spectroscopy to Food Analyses 6147 4.1. Dairy Products 6147 4.2. Meat and Meat Products 6151 4.3. Fish 6154 4.4. Edible Oils 6155 4.5. Cereals and Cereal Products 6156 4.6. Sugar and Honey 6160 4.7. Fruit and Vegetables 6160 4.8. Coffee 6164 4.9… (More)
DOI: 10.1021/cr100090k

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Cite this paper

@article{Karoui2010MidinfraredSC, title={Mid-infrared spectroscopy coupled with chemometrics: a tool for the analysis of intact food systems and the exploration of their molecular structure-quality relationships - a review.}, author={Romdhane Karoui and G. Downey and Christophe S. Blecker}, journal={Chemical reviews}, year={2010}, volume={110 10}, pages={6144-68} }