Infrared Spectroscopy for the Detection of Adulteration in Foods

Infrared and Raman Spectroscopy in Forensic Science

Volumn , Issue , 2012, Pages 593-602

  Özen, Banu ^a   Tokatli, Figen ^a  

^a IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Chemical composition and checking authenticity of foods; Dietary supplements with health, nutritional claims, prone to adulteration; IR and chemometry, detection of adulteration in high economic value foods; IR spectroscopic profiles, noise, baseline effects, and pre treatment of data; IR spectroscopy, and adulteration of food products; IR spectroscopy, and detection of adulteration in foods; IR spectroscopy, multiple components in adulteration detection; IR, analysis of foods, short analysis time, measuring multiple components; Multivariate statistical techniques, unavoidable in near and mid IR spectral profiles

Indexed keywords

EID: 84887144872     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781119962328.ch9d     Document Type: Chapter

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