Nowadays, consumers expect to be sure that a food product complies with its label and
demand further information regarding the geographical origin of the product. Beverages are …

Spectroscopic methods are efficient tools for food authentication due to the advantages of
high sensitivity, rapidness, simplicity and their convenience. The combined used of …

Anthocyanins (ACNs) are plant polyphenols that have received increased attention recently
mainly due to their potential health benefits and applications as functional food ingredients …

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 …

The coffee is an important commodity to Brazil. Species, climate, genotypes, cultivation
practices and industrialization are critical to final quality of the beverage. Thus, the …

The agronomic practices and environmental conditions for coffee cultivation, such as
climate, soil type and altitude, promote influence in the final chemical composition of the …

ABSTRACT Ultraviolet-visible (UV-Vis) spectral information (190–400 nm) was used to
classify coffee samples into either pure peaberry or pure normal coffee classes using two …

The potential of fluorescence, UV-Vis spectroscopies as well as the low-and mid-level data
fusion of both spectroscopies for the quantification of concentrations of roasted Coffea …

Green coffee beans produced in the Cerrado Mineiro region have a Protected Designation
of Origin (PDO) certificate. This guarantees that its coffees are among Brazil's most …

The growing demand for excellent-quality coffees allied with their symbolic aestheticization
that add value to the products favor the adulteration practices and consequently economic …