alexa Spectroscopy: Developments in Instrumentation and Analysis
Nutrition

Nutrition

Journal of Food & Industrial Microbiology

Author(s): Vincent Baeten, Pierre Dardenne

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This review presents the characteristics, advantages, limits and potential of three spectroscopic techniques: near-infrared spectroscopy (NIR), mid-infrared spectroscopy (MIR) and Raman spectroscopy. The theoretical aspects related with these techniques, the information that can supplied and the main features of the instrumentation are presented and briefly discussed. The last part of the review concerns the application of the spectroscopy to food analysis, with special emphasis on the lipid analysis. The illustrations and examples have been chosen to demonstrate the importance of spectroscopic techniques both in process (on-line) control and in laboratories for the analysis of major or minor compounds

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This article was published in Grasas y Aceites and referenced in Journal of Food & Industrial Microbiology

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