Infrared spectroscopy for the detection of adulteration in foods

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info:eu-repo/semantics/openAccess

Date

2012

Author

Özen, Banu
Tokatlı, Figen

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Citation

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.

Source

Infrared and Raman Spectroscopy in Forensic Science

URI

https://doi.org/10.1002/9781119962328.ch9d
https://hdl.handle.net/11147/7764

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