Food authenticity is a major concern of humans due to the increasing of public awareness for the label information about components, production process, and origins of foods. Some spectroscopic nondestructive techniques such as nuclear magnetic resonance (NMR) and Fourier transform infrared (FT-IR) spectroscopy have been applied in the rapid determination of food authenticity. These methods together with chemometrics have highly improved the detection efficiency by shortening the analytical time and providing superior results. Using more powerful spectral imaging techniques including Raman chemical imaging and hyperspectral imaging, the spectral data can be utilized to visualize the biochemical composition and the sensory property of the food image at pixel level. Other techniques based on isotopic analysis, chromatography, DNA analysis, and enzymatic analysis and their recent applications in authenticating food products have also been emphasized. The challenges and research trends in the development of such techniques in this field have been indicated.
|Title of host publication||Modern Techniques for Food Authentication (Second Edition)|
|State||Published - Aug 1 2018|