Ultrasonic spectroscopy could be used to evaluate the quality of so-called functional foods, say scientists in Canada. Concerns over healthy eating and diet-related disease have seen an increase in the number of functional foods - foodstuffs with ingredients added to increase the food's health benefits. However, according to John Page and colleagues at the University of Manitoba, Winnipeg, added ingredients can disrupt the structure of the food and impair its quality, which affects consumer satisfaction with the product.
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机译：加拿大科学家说，超声波光谱法可用于评估所谓功能食品的质量。人们对健康饮食和与饮食有关的疾病的担忧增加了功能性食品的数量，功能性食品中添加了成分以增加食品对健康的益处。然而，根据曼尼托巴大学（University of Manitoba）温尼伯大学的John Page及其同事的说法，添加的成分会破坏食品的结构并损害其质量，从而影响消费者对该产品的满意度。
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