Near And Mid Infrared Spectroscopy To Assess Milk Products Quality: A Review Of Recent Applications
V. Anjos
Abstract
The requirement of food safety and the recently increase in the consumption of dairy products in worldwide have drawn great attention for potential researches in these areas. Dairy products as milk, cheese, milk powder, whey milk powder, whey concentrated and isolated powder have a considerable demand and so are vulnerable to economic adulteration.
Topics & Concepts
Dairy industryFood scienceMilk productsBusinessWhey proteinQuality (philosophy)Milk proteinFood safetyEnvironmental scienceWaste managementChemistryEngineeringEpistemologyPhilosophySpectroscopy and Chemometric AnalysesIdentification and Quantification in FoodSpectroscopy Techniques in Biomedical and Chemical Research