Food Science | Edinburgh Instruments

Food Science

The analysis of the ‘components’ is important in the chemistry, microbiology and engineering of food products. In addition, the analysis is a useful tool for the authentication, quality or adulteration of food in production and storage units.

Compared to conventional food analysis methods such as chromatography and chemometrics, fluorescence spectroscopy is a fast and simple, minimally invasive and non-destructive technique that can be directly applied without additional preparation or separation of components.

food science   food science

Mariana P. Brandao et al.2017 Time resolved fluorescence of cow and goat milk powderSpectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy171193-199
Jing Xu et al.2016 A detection method of vegetable oils in edible blended oil based on three-dimensional fluorescence spectroscopy techniqueFood Chemistry21272-77
C. Brunner, K. Hoffmann, T. Thiele, U. Schedler, H. Jehle, U. Resch-Genger2015 Novel calibration tools and validation concepts for microarray-based platforms used in molecular diagnostics and food safety controlAnalytical and Bioanalytical Chemistry4073181-3191
Xiaoya Wang, Fuguo Liu, Lei Liu, Zihao Wei, Fang Yuan, Yanxiang Gao2015 Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (−)-epigallocatechin gallate or chlorogenic acidFood Chemistry173564-568
Yufan Wang, Xiaoyong Wang2015 Binding, stability, and antioxidant activity of quercetin with soy protein isolate particlesFood Chemistry18824-29
Yuanyuan Yue, Jianming Liu, Ren Liu, Yangyang Sun, Xiaoge Li, Jing Fan2014 The binding affinity of phthalate plasticizers-protein revealed by spectroscopic techniques and molecular modelingFood and Chemical Toxicology71244-253
Wei Peng, Fei Ding, Yu-Ting Jiang, and Yu-Kui Peng2014 Bioavailability and Activity of Natural Food Additive Triterpenoids as Influenced by ProteinAgricultural and Food Chemistry622271-2283