A selection of spectroscopy-based, fiber optic and micro-optic devices is presented. They have been designed and tested for monitoring the quality and safety of common foodstuffs. The absorption, fluorescence, reflection and Raman spectra, considered as product fingerprints, allowed to detecting quality indicators such as nutraceutic ingredients or indications of the production region, to authenticating products and detecting frauds, as well as spotting out harmful elements.
Spectroscopy as green technique for food quality and safety applications
2013
Abstract
A selection of spectroscopy-based, fiber optic and micro-optic devices is presented. They have been designed and tested for monitoring the quality and safety of common foodstuffs. The absorption, fluorescence, reflection and Raman spectra, considered as product fingerprints, allowed to detecting quality indicators such as nutraceutic ingredients or indications of the production region, to authenticating products and detecting frauds, as well as spotting out harmful elements.File in questo prodotto:
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