TY  - GEN
AU  - Karabagias,Ioannis K.
AU  - Karabagias,Ioannis K.
TI  - Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics
SN  - books978-3-03943-710-8
PY  - 2020///
CY  - Basel, Switzerland
PB  - MDPI - Multidisciplinary Digital Publishing Institute
KW  - Research & information: general
KW  - bicssc
KW  - characterization
KW  - beekeepers' honey
KW  - minerals
KW  - inductively coupled plasma optical emission spectrometry (ICP-OES)
KW  - chemometrics
KW  - HPTLC
KW  - LC-HRMS
KW  - PCA
KW  - metabolomics
KW  - Arbutus unedo
KW  - antioxidant activities
KW  - honey variety
KW  - honey code
KW  - HS-SPME/GC-MS
KW  - data handling
KW  - data bank
KW  - fluorescence
KW  - rapeseed oil
KW  - multiway analysis
KW  - parallel factor analysis (PARAFAC)
KW  - multivariate regression
KW  - caffeine
KW  - 16-O-methylcafestol
KW  - kahweol
KW  - furfuryl alcohol
KW  - tetramethylsilane (TMS)
KW  - magnetic resonance spectroscopy
KW  - validation studies
KW  - hyperspectral imaging
KW  - jowl meat
KW  - minced pork
KW  - meat adulteration
KW  - visualization
KW  - oilseeds
KW  - Caatinga
KW  - native
KW  - spectrometry
KW  - honey
KW  - adulteration
KW  - feature variable
KW  - partial least square regression
KW  - laser-induced breakdown spectroscopy
KW  - mushroom
KW  - Pleurotus
KW  - glucan
KW  - ergosterol
KW  - mid-infrared spectroscopy
KW  - FTIR
KW  - spectroscopy
KW  - prediction
KW  - coffee
KW  - meat
KW  - Pleurotus mushrooms
N1  - Open Access
N2  - Given the continuous consumer demand for products of high quality and specific origin, there is a great tendency toward the application of multiple instrumental techniques for the complete characterization of foodstuffs or related natural products. Spectrometric techniques usually offer a full and rapid screenshot of a product's composition and properties by the determination of specific biomolecules such as sugars, minerals, polyphenols, volatile compounds, amino acids, and organic acids. The present Special Issue aimed firstly to enhance the advances of the application of spectrometric techniques such as gas chromatography coupled to mass spectrometry (GC-MS), inductively coupled plasma optical emission spectrometry (ICP-OES), isotope-ratio mass spectrometry (IRMS), nuclear magnetic resonance (NMR), Raman spectroscopy, or any other spectrometric technique, in the analysis of foodstuffs such as meat, milk, cheese, potatoes, vegetables, fruits/fruit juices, honey, olive oil, chocolate, and other natural products. An additional goal was to fill the gap between food composition/food properties/natural product properties and food/natural product authenticity, using supervised and nonsupervised chemometrics
UR  - https://mdpi.com/books/pdfview/book/3243
UR  - https://directory.doabooks.org/handle/20.500.12854/69439
ER  -