Book Chapter10.1016/B978-0-444-59562-1.00005-0
Chapter 5 - Vibrational Spectroscopy
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TL;DR: In this article, the molecular information provided by the vibrational spectra obtained by both absorption in the near-infrared and middle infrared range and Raman dispersion has been critically evaluated to obtain specific information for the authentication of protected designation of origin foods and other food geographical indications.
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Abstract: The molecular information provided by the vibrational spectra obtained by both absorption in the near-infrared and middle-infrared range and Raman dispersion has been critically evaluated to obtain specific information for the authentication of protected designation of origin foods and other food geographical indications. The literature in this field has been updated and the capability of the vibrational spectra to provide discrimination between foods produced in different areas and by using different processes are also discussed.
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Citations
Spectroscopy based novel spectral indices, PCA- and PLSR-coupled machine learning models for salinity stress phenotyping of rice
TL;DR: The results obtained showed potential of hyperspectral remote sensing for non-destructive phenotyping of salinity stress in rice and revealed that PLSR-combined models was the best followed by PCA-based model while indices based model was found to be least accurate.
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Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders
Ebrahiema Arendse,Helene Nieuwoudt,Lembe Samukelo Magwaza,Jean Fredric Isingizwe Nturambirwe,Olaniyi Amos Fawole,Umezuruike Linus Opara +5 more
TL;DR: A review of the recent application in the field of vibrational spectroscopic techniques for the determination of authenticity and adulteration in processed horticultural products with an emphasis on powders, edible oils and juices is presented in this paper.
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Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices
Lucero Azusena Castillejos-Mijangos,Aracely Acosta-Caudillo,Tzayhri Gallardo-Velázquez,Guillermo Osorio-Revilla,Cristian Jiménez-Martínez +4 more
TL;DR: In this paper , Fourier transform mid-infrared (FT-MIR) spectroscopy and multivariate analysis was used for authentication and quality control of coffee, cocoa, and spices.
Identification of botanical and geographical origin of distillers dried grains with solubles by near infrared microscopy
TL;DR: In this paper, two multivariate prediction models have been developed for the discriminations and validated by cross validation and with an external set of samples and have been used to predict the botanical and geographical origin.
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Direct probing of charge carrier behavior in multilayered organic light-emitting diode devices by time-resolved electric-field-induced sum-frequency generation spectroscopy
TL;DR: In this article, a time-resolved electric-field-induced sum-frequency generation (EFI-SFG) spectroscopy was employed to study the charge behavior of multilayer organic light-emitting diodes (OLEDs).
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References
•Book
Handbook of vibrational spectroscopy
John M. Chalmers,Peter R. Griffiths +1 more
- 01 Jan 2002
TL;DR: The theory and practice of Vibrational Spectroscopy instrumentation for mid- and far-infrared spectroscopy is discussed in detail in this paper, along with a discussion of the application of VVS in agriculture.
2K
•Book
Near infrared spectroscopy in food analysis
Brian G. Osborne
- 01 Jan 1986
TL;DR: A consideration of infrared spectrophotometry for food analysis was made by AJ MacLeod as discussed by the authors in his book Instrumental Methods of Food Analysis (IMFA) published in 1970.
1.1K
Green Analytical Chemistry
TL;DR: In this paper, the origins and the fundamentals of green analytical chemistry (GAC) are discussed, and the strategies and the tools available to make sample-pretreatment and analytical methods greener.
A review of the analytical methods coupled with chemometric tools for the determination of the quality and identity of dairy products
TL;DR: In this paper, the authors discuss the potential of destructive and non-destructive techniques for the determination of the quality and the authenticity of dairy products for ensuring fair competition and as a mean of protecting consumers against fraud due to mislabelling.
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