Milk adulteration is a current fraudulent practice to mask the quality parameters (eg protein
and fat content) and increase the product shelf life. Milk adulteration includes addition of …

Raman spectroscopy has been gaining popularity as an analytical tool due to advances in
development of Raman spectrometry and the power of personal computers. Due to to its …

Milk is a complete nutrient source for humans. The quality and safety of milk are critical for
both producers and consumers, thereby the dairy industry requires rapid and nondestructive …

A new approach, based on the usage of Raman spectroscopy in combination with
chemometrics, was developed for the rapid determination of beef adulteration with …

Raman spectroscopy is a powerful technique for molecular analysis of food samples. A
fingerprint spectrum can be obtained for a target molecule by using Raman technology, as …

Increasing consumer awareness, scale of manufacture, and demand to ensure safety,
quality and sustainability have accelerated the need for rapid, reliable, and accurate …

Raman spectra were used to distinguish waste cooking oil from edible vegetable oils.
Signals at 869, 969, 1302 and 1080 cm− 1 were found to be crucial to distinguish waste …

In the current work, surface-enhanced Raman scattering (SERS) based on gold
nanoparticles (AuNPs) and silver-coated gold nanoparticles (Au@ AgNPs) with coffee ring …

There is a contentious need for robust and rapid methodologies for maintaining the
authenticity of foods and food additives. The current paper presented a new Raman …

A method for the in-line measurement of raw milk composition is beneficial for the dairy
industry as it allows processors to make timely decisions, ie, standardization, prior to the milk …