Naslov
NEAR INFRARED SPECTROSCOPY (NIRs) COUPLED WITH CHEMOMETRIC TOOLS USED FOR FOOD PRODUCTS ADULTERATION DETECTION

Autori
Longin, Lucija ; Grbeš, Franjo ; Benković, Maja ; Jurina, Tamara ; Valinger, Davor ; Gajdoš Kljusurić, Jasenka ; Jurinjak Tušek, Ana

Izvornik
Hrana u zdravlju i bolesti (2233-1220) 10 (2021), 2; 112-117

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, stručni

Ključne riječi
NIR spectroscopy ; food adulteration detection ; chemometrics

Sažetak
The growing problem of food products adulteration requires a rapid and simple method for adulteration detection. Adulterants, which can range from plant material to natural and synthetic colours and compounds have a severe influence on customer trust as well as public health risks. Food safety regulations are being tightened and expanded, requiring a more thorough examination of hazards and risk management solutions. Due to its advantages, near infrared spectroscopy has been recognised as an effective method for food adulteration detection. In this work, an overview of the basics of NIR spectroscopy, NIR data analysis and the use of NIR for food adulteration detection are discussed.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA