Infrared Spectroscopy for the Detection of Adulteration in Foods
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Date
2012
Authors
Özen, Banu
Tokatlı, Figen
Journal Title
Journal ISSN
Volume Title
Publisher
John Wiley and Sons Inc.
Open Access Color
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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.
Description
Keywords
Infrared spectroscopy, Food products, Analysis of foods
Fields of Science
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
WoS Q
N/A
Scopus Q
N/A
OpenCitations Citation Count
1
Source
Infrared and Raman Spectroscopy in Forensic Science
Volume
Issue
Start Page
593
End Page
602
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Citations
CrossRef : 1
Scopus : 3
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Mendeley Readers : 14
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