The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients

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Standard

The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients. / Sørensen, Klavs Martin; Khakimov, Bekzod; Engelsen, Søren Balling.

In: Current Opinion in Food Science, Vol. 10, 2016, p. 45-51.

Research output: Contribution to journal › Review › Research › peer-review

Harvard

Sørensen, KM, Khakimov, B & Engelsen, SB 2016, 'The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients', Current Opinion in Food Science, vol. 10, pp. 45-51. https://doi.org/10.1016/j.cofs.2016.08.001

APA

Sørensen, K. M., Khakimov, B., & Engelsen, S. B. (2016). The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients. Current Opinion in Food Science, 10, 45-51. https://doi.org/10.1016/j.cofs.2016.08.001

Vancouver

Sørensen KM, Khakimov B, Engelsen SB. The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients. Current Opinion in Food Science. 2016;10:45-51. https://doi.org/10.1016/j.cofs.2016.08.001

Author

Sørensen, Klavs Martin ; Khakimov, Bekzod ; Engelsen, Søren Balling. / The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients. In: Current Opinion in Food Science. 2016 ; Vol. 10. pp. 45-51.

Bibtex

@article{50f359b092aa478d9dafb708671269e1,

title = "The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients",

abstract = "International trade in food commodities will continue to increase and the complex food supply chains make adulteration detection and traceability a technical, logistical and financial challenge. There is no magic solution for adulteration testing, but NIR spectroscopy in combination with chemometrics appears to be an efficient first choice for testing incoming raw materials and ingredients in the food production. However, in order to realize its full potential, it is necessary to move away from the current thoughts at the Parnassus, namely the targeted approach. This review will focus on the exploitation of the capability of NIR spectroscopy to fingerprint incoming raw materials and ingredients as an integrated part of the industry's self-monitoring program typically called process analytical technology.",

author = "S{\o}rensen, {Klavs Martin} and Bekzod Khakimov and Engelsen, {S{\o}ren Balling}",

year = "2016",

doi = "10.1016/j.cofs.2016.08.001",

language = "English",

volume = "10",

pages = "45--51",

journal = "Current Opinion in Food Science",

issn = "2214-7993",

publisher = "Elsevier Ltd. * Current Opinion Journals",

}

RIS

TY - JOUR

T1 - The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients

AU - Sørensen, Klavs Martin

AU - Khakimov, Bekzod

AU - Engelsen, Søren Balling

PY - 2016

Y1 - 2016

N2 - International trade in food commodities will continue to increase and the complex food supply chains make adulteration detection and traceability a technical, logistical and financial challenge. There is no magic solution for adulteration testing, but NIR spectroscopy in combination with chemometrics appears to be an efficient first choice for testing incoming raw materials and ingredients in the food production. However, in order to realize its full potential, it is necessary to move away from the current thoughts at the Parnassus, namely the targeted approach. This review will focus on the exploitation of the capability of NIR spectroscopy to fingerprint incoming raw materials and ingredients as an integrated part of the industry's self-monitoring program typically called process analytical technology.

AB - International trade in food commodities will continue to increase and the complex food supply chains make adulteration detection and traceability a technical, logistical and financial challenge. There is no magic solution for adulteration testing, but NIR spectroscopy in combination with chemometrics appears to be an efficient first choice for testing incoming raw materials and ingredients in the food production. However, in order to realize its full potential, it is necessary to move away from the current thoughts at the Parnassus, namely the targeted approach. This review will focus on the exploitation of the capability of NIR spectroscopy to fingerprint incoming raw materials and ingredients as an integrated part of the industry's self-monitoring program typically called process analytical technology.

U2 - 10.1016/j.cofs.2016.08.001

DO - 10.1016/j.cofs.2016.08.001

M3 - Review

AN - SCOPUS:84986596556

VL - 10

SP - 45

EP - 51

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

SN - 2214-7993

ER -

ID: 172130602