Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/7764
Title: Infrared spectroscopy for the detection of adulteration in foods
Authors: Özen, Banu
Tokatlı, Figen
Özen, Banu
Tokatlı, Figen
Izmir Institute of Technology. Food Engineering
Keywords: Infrared spectroscopy
Food products
Analysis of foods
Issue Date: 2012
Publisher: John Wiley and Sons Inc.
Source: Özen, B., and Tokatlı, F. (2012). Infrared spectroscopy for the detection of adulteration in foods. In J. M. Chalmers, H. G. M. Edwards, and M. D. Hargreaves (Eds), Infrared and Raman Spectroscopy in Forensic Science (593-602). West Sussex, United Kingdom: Wiley. doi:10.1002/9781119962328.ch9d
Abstract: IR spectroscopy in combination with chemometric techniques is an effective tool for the detection of adulteration of high economic value food products such as wine, dietary supplements and olive oil. It provides practical and quick alternative to other commonly used analytical methods.
URI: https://doi.org/10.1002/9781119962328.ch9d
https://hdl.handle.net/11147/7764
ISBN: 978-047074906-7
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Files in This Item:
File Description SizeFormat 
Infrared_and_Raman.pdfKitap Bölümü (Book Part)2.44 MBAdobe PDFThumbnail
View/Open
Show full item record

CORE Recommender

SCOPUSTM   
Citations

2
checked on Jul 24, 2021

Page view(s)

4
checked on Jul 25, 2021

Download(s)

2
checked on Jul 25, 2021

Google ScholarTM

Check

Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.