Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis
In the past two decades, there have been remarkable changes in the way we analyze the physical, chemical, and sensory properties of fresh and processed food products, with the progressive replacement of traditional wet analytical methods (destructive, laborious, time-consuming, and requiring the use...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/24/8831 |
| _version_ | 1827637545261858816 |
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| author | Luiz Alberto Colnago Luis E. Rodriquez-Saona Zeev Wiesman |
| author_facet | Luiz Alberto Colnago Luis E. Rodriquez-Saona Zeev Wiesman |
| author_sort | Luiz Alberto Colnago |
| collection | DOAJ |
| description | In the past two decades, there have been remarkable changes in the way we analyze the physical, chemical, and sensory properties of fresh and processed food products, with the progressive replacement of traditional wet analytical methods (destructive, laborious, time-consuming, and requiring the use of hazardous chemicals) with new, fast, non-destructive physical methods where the analysis is performed in a single step, after validation, and without the use of chemical reagents [...] |
| first_indexed | 2024-03-09T16:02:28Z |
| format | Article |
| id | doaj.art-9c423a91d65941fe9ab584a4f55127b6 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T16:02:28Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-9c423a91d65941fe9ab584a4f55127b62023-11-24T16:58:12ZengMDPI AGMolecules1420-30492022-12-012724883110.3390/molecules27248831Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food AnalysisLuiz Alberto Colnago0Luis E. Rodriquez-Saona1Zeev Wiesman2Brazilian Corporation for Agricultural Research, Embrapa Instrumentation, P.O. Box 741, São Carlos 13560-970, SP, BrazilDepartment of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USADepartment of Biotechnology Engineering, Ben Gurion University of the Negev, Beer Sheva 84105, IsraelIn the past two decades, there have been remarkable changes in the way we analyze the physical, chemical, and sensory properties of fresh and processed food products, with the progressive replacement of traditional wet analytical methods (destructive, laborious, time-consuming, and requiring the use of hazardous chemicals) with new, fast, non-destructive physical methods where the analysis is performed in a single step, after validation, and without the use of chemical reagents [...]https://www.mdpi.com/1420-3049/27/24/8831n/a |
| spellingShingle | Luiz Alberto Colnago Luis E. Rodriquez-Saona Zeev Wiesman Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis Molecules n/a |
| title | Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis |
| title_full | Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis |
| title_fullStr | Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis |
| title_full_unstemmed | Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis |
| title_short | Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis |
| title_sort | magnetic resonance and vibrational spectroscopy and imaging in food analysis |
| topic | n/a |
| url | https://www.mdpi.com/1420-3049/27/24/8831 |
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