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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

Author Year Title Journal Vol. Pages Instrument
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
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
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
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
Yufan Wang, Xiaoyong Wang 2015 Binding, stability, and antioxidant activity of quercetin with soy protein isolate particles Food Chemistry 188 24-29
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
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