In the last decade, the use of multivariate statistical techniques developed for analytical
chemistry has been adopted widely in food science and technology. Usually, chemometrics …

In recent years, the variety and volume of data acquired by modern analytical instruments in
order to conduct a better authentication of food has dramatically increased. Several pattern …

Background When foods are processed or cooked, many chemical reactions occur involving
a wide range of metabolites including sugars, amino acids and lipids. These chemical …

Background Food sensory science and flavour analysis are key processes in new product
development, and is essential in understanding consumers by bridging the gap between …

Highlights•PAT in food industries can improve process efficiency and final product
quality.•NIRS is one of the predominant e-sensing technologies used in PAT.•More efforts …

Food fraud, being the act of intentional adulteration of food for financial advantage, has
vexed the consumers and the food industry throughout history. According to the European …

Strict requirements of scientific journals allied to the need to prove the experimental data are
(in) significant from the statistical standpoint have led to a steep increase in the use and …

The multispectral imaging technique is considered a reformation of hyperspectral imaging. It
can be employed to noninvasively and rapidly evaluate food quality. Even though several …

This work proposes the use of UV–Vis spectroscopy and one-class classifiers to
authenticate honey in terms of their individual and simultaneous adulterations with corn …

Raman spectroscopy and surface‐enhanced Raman spectroscopy (SERS) have been
extensively explored in the design of accurate, transparent, and conclusive food safety and …