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Annu Rev Food Sci Technol. 2011;2:467-83. doi: 10.1146/annurev-food-022510-133750.

Use of FTIR for rapid authentication and detection of adulteration of food.

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1
Food Science and Technology Department, The Ohio State University, Columbus, Ohio 43210, USA. rodriguez-saona.1@osu.edu

Abstract

Fourier transform infrared (FTIR) spectroscopy is an appealing technology for the food industry because simple, rapid, and nondestructive measurements of chemical and physical components can be obtained. Advances in FTIR instrumentation combined with the development of powerful multivariate data analysis methods make this technology ideal for large volume, rapid screening and characterization of minor food components down to parts per billion (ppb) levels. Because of the use of FTIR techniques in quality and process control applications, the food industry is already familiar with the technology and its potential to expand to monitoring for food adulteration. The aim of this review is to compile the current research on applications of near infrared (NIR) and mid-infrared (MIR) spectroscopy for rapid authentication and detection of adulteration in food.

[Indexed for MEDLINE]

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