Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods
Mercedes Del Río‐Celestino, Rafael Font
Abstract
Over the past four decades, near-infrared reflectance spectroscopy (NIRS) has become one of the most attractive and used technique for analysis as it allows for fast and simultaneous qualitative and quantitative characterization of a wide variety of food samples [...].
Topics & Concepts
Near-infrared spectroscopySpectroscopyNear infrared reflectance spectroscopyReflectivityCharacterization (materials science)Diffuse reflectance infrared fourier transformQuality (philosophy)Analytical Chemistry (journal)Materials scienceChemistryNanotechnologyOpticsChromatographyPhysicsOrganic chemistryPhotocatalysisCatalysisQuantum mechanicsSpectroscopy and Chemometric AnalysesMeat and Animal Product QualityAdvanced Chemical Sensor Technologies