Use of spectroscopic data for automation in food processing industry

Sensing and Instrumentation for Food Quality and Safety

Volumn 3, Issue 1, 2009, Pages 3-11

  Ghosh, Prabal K ^a,b   Jayas, Digvir S ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b Food Development Centre   (Canada)

Author keywords

Automation; Chemometrics; Food; Proteomics; Spectroscopy

Indexed keywords

ATOMIC ABSORPTION SPECTROSCOPIES; AUTOMATION PROCESS; CHEMICAL COMPONENTS; CHEMOMETRICS; FOOD; FOOD MATERIALS; FOOD PROCESSING INDUSTRIES; FOOD QUALITIES; FOURIER-TRANSFORM INFRARED SPECTROSCOPIES; FUNGAL INFECTIONS; IN PLANTS; MASS SPECTROSCOPIES; METHODS OF ANALYSIS; MOLECULAR LEVELS; PHYSICAL COMPONENTS; PROTEOMICS; SENSORY CHARACTERISTICS; SPECTRAL DATUM; SPECTROSCOPIC DATUM; SPECTROSCOPIC TECHNIQUES; STRUCTURE-FUNCTION RELATIONSHIPS; ULTRA VIOLETS; WORKING PRINCIPLES; X-RAY FLUORESCENCE SPECTROSCOPIES;

ATOMIC SPECTROSCOPY; AUTOMATION; BIOLOGICAL MATERIALS; DATA PROCESSING; FOOD PROCESSING; FOURIER TRANSFORMS; INFRARED SPECTROSCOPY; MAGNETIC RESONANCE; MASS SPECTROMETRY; MOLECULAR BIOLOGY; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROTEINS; SPECTROSCOPIC ANALYSIS; SPECTRUM ANALYSIS; TUNNELING (EXCAVATION);

ABSORPTION SPECTROSCOPY;

EID: 61349152935     PISSN: 19327587     EISSN: 19329954     Source Type: Journal    
DOI: 10.1007/s11694-008-9068-7     Document Type: Article

References (41)

1. G.R. Harrison, J. Food Sci. 3, 121 (1938). doi: 10.1111/ j.1365-2621.1938.tb17043.x
2. T. Woodcock, G. Downey, C.P. O'Donnell, J. Near Infrared Spec. 16, 1 (2008)
3. W. Slavin, Appl. Spectrosc. 20, 281 (1966). doi: 10.1366/ 000370266774385787
4. B.G. Osborne, in Encyclopedia of Analytical Chemistry, ed. by R.A. Meyers (Wiley, New York, NY, 2000), p. 1
5. W. Wang, J. Paliwal, Sens. Instr. Food Qual. 1, 193 (2007). doi: 10.1007/ s11694-007-9022-0
6. S.C.C. Wiedemann, W.G. Hansen, M. Snieder, V.A.L. Wortel, Analusis Mag. 26, M38 (1998). doi: 10.1051/analusis:199826040038
7. R.L. Wehling, in Food Analysis, ed. by S.S. Nielsen (Springer, New York, NY, 2003), p. 387
8. J.J. Workman, Appl. Spectrosc. Rev. 31, 251 (1996). doi: 10.1080/ 05704929608000571
9. R.H. Wilson, H.S. Tapp, Trends Anal. Chem. 18, 85 (1999). doi: 10.1016/ S0165-9936(98)00107-1
10. E.C.Y. Li-Chan, Trends Food Sci. Technol. 7, 361 (1996). doi: 10.1016/ S0924-2244(96)10037-6
11. Y. Ozaki, in Spectral Methods in Food Analysis, ed. by M.M. Mossoba (Marcel Dekker, Inc., New York, NY, 1999), p. 427
12. G.W. Schrader, J.B. Litchfield, S.J. Schimdt, Food Technol. Dec., 77 (1992)
13. S.J. Schmidt, X. Sun, J.B. Litchfield, Crit. Rev. Food Sci. Nutr. 36, 357 (1996)
14. M.H. Penner, in Food Analysis, ed. by S.S. Nielsen (Springer, New York, NY, 2003), p. 371
15. G.M. Strasburg, R.D. Ludescher, Trends Food Sci. Technol. 6, 69 (1995). doi: 10.1016/S0924-2244(00)88966-9
16. J. Christensen, A.M. Ladefoged, L. Nørgaard, J. Inst. Brewing 111, 3 (2005)
17. E. Sikorska, I.V. Khemelinskii, M. Sikorski, F. Caponio, M.T. Bilancia, A. Pasqualone, T. Gomes, Int. J. Food Sci. Technol. 43, 52 (2008)
18. M. Carbonaro, Trends Food Sci. Technol. 15, 209 (2004)
19. J.S. Smith, R.A. Thakur, in Food Analysis, ed. by S.S. Nielsen (Springer, New York, NY, 2003), p. 423
20. A. De Leonardis, V. Macciola, M. De Felice, Int. J. Food Sci. Technol. 35, 371 (2000). doi: 10.1046/j.1365-2621.2000.00389.x
21. A. Celedón, J.M. Aguilera, Food Sci. Technol. Int. 8, 101 (2002). doi: 10.1177/1082013202008002208
22. S. Keller, T. LiJchte, B. Dippel, B. Schrader, Fresenius J. Anal. Chem. 346, 863 (1993). doi: 10.1007/BF00321306
23. P. Chen, M.J. McCarthy, R. Kauten, Trans. ASAE 32, 1747 (1989)
24. M.J. McCarthy, R.J. Kauten, Trends Food Sci. Technol. Dec., 134 (1990)
25. C. Simoneau, M.J. McCarthy, J.B. German, Food Res. Int. 26, 387 (1993). doi: 10.1016/0963-9969(93)90082-T
26. M.J. McCarthy, K.L. McCarthy, J. Sci. Food Agric. 65, 257 (1994). doi: 10.1002/jsfa.2740650302
27. B. Hills, Trends Food Sci. Technol. 6, 111 (1995). doi: 10.1016/ S0924-2244(00)88993-1
28. R.R. Ruan, P.L. Chen, Water in Foods and Biological Materials: A Nuclear Magnetic Resonance Approach (Technomic Publishing, Lancaster, PA, 1998)
29. S. Divakar, J. Food Sci. Technol. 53, 469 (1998)
30. T.M. Eads, in Spectral Methods in Food Analysis, ed. by M.M. Mossoba (Marcel Dekker, Inc., New York, NY, 1999), p. 1
31. I.J. Colquhoun, B.J. Goodfellow, in Spectroscopic Techniques for Food Analysis, ed. by R.H. Wilson (VCH Publishers, Inc., New York, NY, 1999), p. 87
32. J.A.G. Roach, in Spectral Methods in Food Analysis, ed. by M.M. Mossoba (Marcel Dekker, Inc., New York, NY, 1999), p. 159
33. S.M. Musser, in Spectral Methods in Food Analysis, ed. by M.M. Mossoba (Marcel Dekker, Inc., New York, NY, 1999), p. 251
34. F.A. Mellon, in Spectroscopic Techniques for Food Analysis, ed. by R.H. Wilson (VCH Publishers, Inc., New York, NY, 1999), p. 181
35. G. Downey, Research Report No. 14 (The National Food Centre, Dublin, 1999)
36. H. Huang, H. Yu, H. Xu, Y. Ying, J. Food Eng. 87, 303 (2008)
37. G. Downey, Trends Anal. Chem. 17, 418 (1998). doi: 10.1016/ S0165-9936(98)00042-9
38. J. Sádecká, J. Tóthová, J. Czech, Food Sci. 25, 159 (2007)
39. W.J. Hurst, in Spectroscopic Techniques for Food Analysis, ed. by R.H. Wilson (VCH Publishers, Inc., New York, NY, 1999), p. 221
40. J. Chen, X.Z. Wang, J. Chem. Inf. Comput. Sci. 41, 992 (2001). doi: 10.1021/ci0004053
41. W.F. McClure, in Spectroscopic Techniques for Food Analysis, ed. by R.H. Wilson (VCH Publishers, Inc., New York, NY, 1999), p. 13