Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods

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 [...]

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Bibliographic Details
Published in:Sensors (Basel, Switzerland) Switzerland), 2022-06, Vol.22 (13), p.4845
Main Authors: del Río Celestino, Mercedes, Font, Rafael
Format: Article
Language:English
Subjects:
Chemical compounds
Conflicts of interest
Discriminant analysis
Fatty acids
Food products
Food quality
n/a
Neural networks
Olive oil
Quality control
Sensors
Sugar
Sugarcane
Textiles
Trends
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Description
Summary: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 [...]
ISSN:1424-8220
1424-8220
DOI:10.3390/s22134845