Authentication of Food and Food Ingredients by near Infrared Spectroscopy

Food authenticity is an issue of concern to food processors, retailers, regulatory authorities and consumers alike. Near infrared (NIR) spectroscopy has many potential advantages as an authenticity testing tool and has already been applied to a number of authentication problems using a range of sample presentation and chemometric techniques. This review outlines the principles of the statistical procedures used so far, and summarises the work reported to-date on a range of foods and food ingredients.

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[10]  Tomas Isaksson,et al.  Differentiation of Frozen and Unfrozen Beef Using Near-Infrared Spectroscopy , 1997 .

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[18]  Michael Thompson,et al.  The Authentication of Basmati Rice Using near Infrared Spectroscopy , 1993 .

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[20]  N. Unklesbay,et al.  Discriminant analysis of vegetable oils by near-infrared reflectance spectroscopy , 1994 .

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[22]  G. Downey,et al.  Discrimination between fresh and frozen-then-thawed beef m. longissimus dorsi by combined visible-near infrared reflectance spectroscopy: A feasibility study. , 1997, Meat science.

[23]  A. Sirieix,et al.  Commercial Wheatflour Authentication by Discriminant Analysis of near Infrared Reflectance Spectra , 1993 .

[24]  E. De Pedro,et al.  Near Infrared Spectroscopy for Classification of Iberian Pig Carcasses Using an Artificial Neural Network , 1994 .