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.
|Mariana P. Brandao et al.||2017||Time resolved fluorescence of cow and goat milk powder||Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy||171||193-199||FLS920 Upgrades||Ultrafast Nanosecond Flash Lamp|
|Jing Xu et al.||2016||A detection method of vegetable oils in edible blended oil based on three-dimensional fluorescence spectroscopy technique||Food Chemistry||212||72-77||FLS920 Upgrades|
|C. Brunner, K. Hoffmann, T. Thiele, U. Schedler, H. Jehle, U. Resch-Genger||2015||Novel calibration tools and validation concepts for microarray-based platforms used in molecular diagnostics and food safety control||Analytical and Bioanalytical Chemistry||407||3181-3191||FLS920 Upgrades|
|Xiaoya Wang, Fuguo Liu, Lei Liu, Zihao Wei, Fang Yuan, Yanxiang Gao||2015||Physicochemical characterisation of β-carotene emulsion stabilised by covalent complexes of α-lactalbumin with (−)-epigallocatechin gallate or chlorogenic acid||Food Chemistry||173||564-568||FLS920 Upgrades|
|Yufan Wang, Xiaoyong Wang||2015||Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles||Food Chemistry||188||24-29||FLS920 Upgrades|
|Yuanyuan Yue, Jianming Liu, Ren Liu, Yangyang Sun, Xiaoge Li, Jing Fan||2014||The binding affinity of phthalate plasticizers-protein revealed by spectroscopic techniques and molecular modeling||Food and Chemical Toxicology||71||244-253||FLS980 Spectrometer|
|Wei Peng, Fei Ding, Yu-Ting Jiang, and Yu-Kui Peng||2014||Bioavailability and Activity of Natural Food Additive Triterpenoids as Influenced by Protein||Agricultural and Food Chemistry||62||2271-2283||FLS920 Upgrades|