Non-invasive and Non-destructive Methods for Food Integrity

Inbunden, Engelska, 2024

Av Ana María Jiménez-Carvelo, Alejandra Arroyo-Cerezo, Luis Cuadros-Rodríguez, Ana Maria Jimenez-Carvelo, Luis Cuadros-Rodriguez, Ana María

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There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain.

Produktinformation

Utgivningsdatum2024-12-17
Mått155 x 235 x 29 mm
Vikt809 g
FormatInbunden
SpråkEngelska
Antal sidor417
FörlagSpringer International Publishing AG
ISBN9783031764646

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Ana María Jiménez-Carvelo is a Ramón y Cajal fellow in the Department of Analytical Chemistry, Faculty of Science at the University of Granada in Granada, Spain Alejandra Arroyo-Cerezo is a Postdoctoral Researcher in the Department of Analytical Chemistry, Faculty of Science at the University of Granada in Granada, Spain Luis Cuadros-Rodríguez is a Full Professor in the Department of Analytical Chemistry, Faculty of Science at the University of Granada in Granada, Spain

Food quality assessment from a green approach.- Non-destructive / non-invasive method development, evaluation, and transfer.- Near-infrared spectroscopy (NIR).- Mid-infrared spectroscopy (MIR).- Raman spectroscopy.- Other spectroscopies: Terahertz spectroscopy, X-ray spectroscopy.- Thermal imaging.- Machine vision.- Multispectral & hyperspectral imaging (MSI & HSI).- Mass spectrometry imaging (MSI).- Microfluidic-based analytical devices (μFADs).- Analysis of milk and dairy products.- Analysis of honey and related bee-based products.- Analysis of fats and vegetable oils.- Analysis of vegetable products.- Analysis of beverages.- Analysis of other food products: spices and culinary herbs.