04100nam 2200961z- 450 991055728960332120231214133316.0(CKB)5400000000041144(oapen)https://directory.doabooks.org/handle/20.500.12854/69439(EXLCZ)99540000000004114420202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierAdvances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with ChemometricsBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 electronic resource (146 p.)3-03943-709-7 3-03943-710-0 Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product’s composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics.Research & information: generalbicssccharacterizationbeekeepers’ honeymineralsinductively coupled plasma optical emission spectrometry (ICP-OES)chemometricsHPTLCLC–HRMSPCAmetabolomicsArbutus unedoantioxidant activitieshoney varietyhoney codeHS-SPME/GC-MSdata handlingdata bankfluorescencerapeseed oilmultiway analysisparallel factor analysis (PARAFAC)multivariate regressioncaffeine16-O-methylcafestolkahweolfurfuryl alcoholtetramethylsilane (TMS)magnetic resonance spectroscopyvalidation studieshyperspectral imagingjowl meatminced porkmeat adulterationvisualizationoilseedsCaatinganativespectrometryhoneyadulterationfeature variablepartial least square regressionlaser-induced breakdown spectroscopymushroomPleurotusglucanergosterolmid-infrared spectroscopyFTIRspectroscopypredictioncoffeemeatPleurotus mushroomsResearch & information: generalKarabagias Ioannis Kedt1324790Karabagias Ioannis KothBOOK9910557289603321Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics3036302UNINA