Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 7, 2017, Pages 1524-1538

  Wang, Lu ^a   Sun, Da Wen ^a,b   Pu, Hongbin ^a   Cheng, Jun Hu ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

adulteration; beverages; classification; food quality; liquid food; milk; Near infrared spectroscopy; oil

Indexed keywords

ALCOHOLIC BEVERAGES; AUTHENTICATION; BEVERAGES; CLASSIFICATION (OF INFORMATION); DAIRY PRODUCTS; FOOD PRODUCTS; INFRARED DEVICES; LIQUIDS; NEAR INFRARED SPECTROSCOPY; OILS AND FATS; OLIVE OIL; SPECTRUM ANALYSIS;

ADULTERATION; COFFEE BEVERAGES; FOOD QUALITY; LIQUID FOOD; MILK; NON-ALCOHOLIC BEVERAGES; QUALITY ATTRIBUTES; RECENT RESEARCHES;

QUALITY CONTROL;

VEGETABLE OIL;

ALCOHOLIC BEVERAGE; ANALYSIS; ANIMAL; BEVERAGE; CHEMISTRY; FOOD ANALYSIS; FOOD CONTAMINATION; MILK; NEAR INFRARED SPECTROSCOPY; PROCEDURES;

ALCOHOLIC BEVERAGES; ANIMALS; BEVERAGES; FOOD ANALYSIS; FOOD CONTAMINATION; MILK; PLANT OILS; SPECTROSCOPY, NEAR-INFRARED;

EID: 85013499714     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2015.1115954     Document Type: Article

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