The use of infrared spectroscopy for the quantification of bioactive compounds in food: A review
Infrared spectroscopy (wavelengths ranging from 750–25,000 nm) offers a rapid means of
assessing the chemical composition of a wide range of sample types, both for qualitative …
assessing the chemical composition of a wide range of sample types, both for qualitative …
Green analytical chemistry applied in food analysis: alternative techniques
Highlights•Vibrational spectroscopy is increasing popularity since it is a green analytical
chemistry method.•Rapid quality control assessment can be performed with vibrational …
chemistry method.•Rapid quality control assessment can be performed with vibrational …
Develo** deep learning based regression approaches for determination of chemical compositions in dry black goji berries (Lycium ruthenicum Murr.) using near …
Black goji berry (Lycium ruthenicum Murr.) has great commercial and nutritional values.
Near-infrared hyperspectral imaging (NIR-HSI) was used to determine total phenolics, total …
Near-infrared hyperspectral imaging (NIR-HSI) was used to determine total phenolics, total …
[BOOK][B] Phenolic Antioxidants in Foods: Chemistry, Biochemistry and Analysis
A Zeb, Zeb - 2021 - Springer
Plant foods consist of a large number of phenolic compounds, the majority of which are
antioxidants. These phenolic compounds play a significant role in maintaining our health …
antioxidants. These phenolic compounds play a significant role in maintaining our health …
Prediction of anthocyanin content and variety in plum extracts using ATR-FTIR spectroscopy and chemometrics
The high anthocyanin content of plums is one major contributor toward their well-known
health-benefiting effects. Consequently, rapid methods for measuring anthocyanin content …
health-benefiting effects. Consequently, rapid methods for measuring anthocyanin content …
Mid-infrared (MIR) spectroscopy for quality analysis of liquid foods
Liquid foods play important roles in the development of human culture due to their own
peculiarities. Mid-infrared (MIR) spectroscopy combines several advantages such as non …
peculiarities. Mid-infrared (MIR) spectroscopy combines several advantages such as non …
Recent progress in rapid analyses of vitamins, phenolic, and volatile compounds in foods using vibrational spectroscopy combined with chemometrics: A review
Nowadays, progresses in data processing software have promoted the application of
infrared (eg, FT-IR, NIR, MIR), Raman, and hyperspectral imaging (HSI) techniques for …
infrared (eg, FT-IR, NIR, MIR), Raman, and hyperspectral imaging (HSI) techniques for …
Non-destructive quality evaluation of tropical fruit (Mango and Mangosteen) Purée using near-infrared spectroscopy combined with partial least squares regression
P Pornchaloempong, S Sharma, T Phanomsophon… - Agriculture, 2022 - mdpi.com
Mango and mangosteen are commercially important tropical fruits with a short shelf life. Fruit
processing is one of the alternatives to extend the shelf life of these fruits. Purée is one of the …
processing is one of the alternatives to extend the shelf life of these fruits. Purée is one of the …
Prediction of total phenolics, ascorbic acid, antioxidant capacities, and total soluble solids of Capsicum annuum L.(bell pepper) juice by FT-MIR and multivariate …
CE Cortés-Estrada, T Gallardo-Velázquez… - Lwt, 2020 - Elsevier
The total phenolic content, antioxidant capacity, ascorbic acid content and total soluble
solids content of bell pepper (Capsicum annuum L.) juice were predicted by mid-infrared …
solids content of bell pepper (Capsicum annuum L.) juice were predicted by mid-infrared …
Non-invasive methods for predicting the quality of processed horticultural food products, with emphasis on dried powders, juices and oils: A review
This review covers recent developments in the field of non-invasive techniques for the
quality assessment of processed horticultural products over the past decade. The concept of …
quality assessment of processed horticultural products over the past decade. The concept of …