A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

Lohumi Santosh; Lee Sangdae; Lee Hoonsoo; Cho Byoung-Kwan

首页> 外文期刊>Trends in Food Science & Technology >A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

【24h】

A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

机译：振动光谱技术用于检测食品真伪和掺假的综述

获取原文

获取原文并翻译 | 示例

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Background: Food adulteration, commonplace throughout human history, remains a concern today, with several notable instances involving the agro-food industry.

机译：背景：在整个人类历史上司空见惯的食品掺假今天仍然是一个令人关注的问题，其中有几个著名的例子涉及农业食品行业。

著录项

来源
《Trends in Food Science & Technology》 |2015年第1期|共14页
作者
Lohumi Santosh; Lee Sangdae; Lee Hoonsoo; Cho Byoung-Kwan;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种 eng
中图分类一般性问题;
关键词
Food adulteration; Food authenticity; Food quality; Vibrational spectroscopy; Chemometrics;

机译：食品掺假;食品真伪;食品质量;振动光谱;化学计量学;

相似文献

外文文献
中文文献
专利

1. A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration [J] . Lohumi Santosh, Lee Sangdae, Lee Hoonsoo, Trends in Food Science & Technology . 2015,第1期

机译：振动光谱技术用于检测食品真伪和掺假的综述
2. Trends in Food Authenticity and Detection of Food Adulteration [J] . H. ?í?ková, R. ?ev?ík, A. Rajchl, Chemicke Listy . 2012,第10期

机译：食品真伪趋势和食品掺假检测
3. Trends in Food Authenticity and Detection of Food Adulteration [J] . H. ?í?ková R. ?ev?ík A. Rajchl J. Pivoňka, M. Vold?ich Chemicke Listy . 2012,第10期

机译：食品真伪趋势和食品掺假检测
4. A Study on the use of Spectroscopic Techniques to Identify Food Adulteration [C] . Ajith Ravindran, Flavia Princess Nesamani, Nirmal D International Conference on Circuits and Systems in Digital Enterprise Technology . 2018

机译：利用光谱技术识别食品掺假的研究
5. Species authenticity and detection of economic adulteration of Atlantic blue crab meat using VIS/NIR spectroscopy. [D] . Gayo, Javier. 2006

机译：物种真实性和使用VIS / NIR光谱技术检测大西洋蓝蟹肉的经济掺假。
6. Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography Infrared and Raman Spectroscopy Techniques: A Review [O] . Eleni Kakouri, Panagiota-Kyriaki Revelou, Charalabos Kanakis, 2021

机译：使用气相色谱法红外线和拉曼光谱技术认证植物和地理来源和橄榄油掺假的检测：综述
7. Application of Chromatographic and Infra-Red Spectroscopic Techniques for Detection of Adulteration in Food Lipids: A Review [O] . J. M. N. Marikkar, M.E.S . Mirghani, I. Jaswir 2016

机译：色谱和红外光谱技术在食品脂质掺假检测中的应用 - 综述

A review of vibrational spectroscopic techniques for the detection of food authenticity and adulteration

摘要

著录项

相似文献

相关主题

期刊订阅