Authentication of Food and Food Ingredients by near Infrared Spectroscopy
- 1 January 1996
- journal article
- Published by SAGE Publications in Journal of Near Infrared Spectroscopy
- Vol. 4 (1) , 47-61
- https://doi.org/10.1255/jnirs.75
Abstract
Food authenticity is an issue of concern to food processors, retailers, regulatory authorities and consumers alike. Near infrared (NIR) spectroscopy has many potential advantages as an authenticity testing tool and has already been applied to a number of authentication problems using a range of sample presentation and chemometric techniques. This review outlines the principles of the statistical procedures used so far, and summarises the work reported to-date on a range of foods and food ingredients.Keywords
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