15 Applications: Food Science
357
16. S. Lohumi, S. Lee, H. Lee, B.K. Cho, A review of vibrational spectroscopic techniques for the
detection of food authenticity and adulteration. Trends Food Sci. Tech. 46, 85–98 (2015)
17. M. Manley, V. Baeten, Spectroscopic technique: near infrared (NIR) spectroscopy, in Modern
Techniques for Food Authentication, ed. by Sun, D.-W., 2nd edn (Elsevier, Oxford, 2018),
pp. 51–102
18. M.F. Devaux, D. Bertrand, Discrimination of bread-baking quality of wheats according to their
variety by near infrared reflectance spectroscopy. Cereal Chem. 63(2), 151–154 (1986)
19. G. Downey, S. Byrne, E. Dwyer, Wheat trading in the Republic of Ireland: the utility of
a hardness index derived by near infrared reflectance spectroscopy. J. Sci. Food Agric. 37,
762–766 (1986)
20. A. Sirieix, G. Downey, Commercial wheat flour authentication by discriminant analysis of near
infrared reflectance spectra. J. Near Infrared Spectrosc. 1, 187–197 (1993)
21. D. Cozzolino, An overview of the use of infrared spectroscopy and chemometrics in authenticity
and traceability of cereals. Food Res. Int. 60, 262–265 (2014)
22. N. Prieto, R. Roehe, P. Lavín, G. Batten, S. Andrés, Application of near infrared reflectance
spectroscopy to predict meat and meat products quality: a review. Meat Sci. 83, 175–186 (2009)
23. H.B. Ding, R.-J. Xu, Differentiation of beef and kangaroo meat by visible/near-infrared
reflectance spectroscopy. J. Food Sci. 64(5), 814–817 (1999)
24. J. McElhinney, G. Downey, C. O’Donnell, Quantification of lamp content in mixtures with
raw minced beef using visible near and mid-infrared spectroscopy. J. Food Sc. 64(4), 587–591
(1999)
25. F. Huang, Y. Li, J. Wu, J. Dong, Y. Wang, Identification of repeatedly frozen meat based on
near-infrared spectroscopy combined with self-organizing competitive neural networks. Int. J.
Food Prop. 19, 1007–1015 (2016)
26. C. Alamprese, M. Casale, N. Sinelli, S. Lanteri, E. Casiraghia, Detection of minced beef
adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy. LWT-Food Sci. Technol.
53, 225–232 (2013)
27. D.F. Barbin, A.T. Badaró, D.C.B. Honorato, E.Y. Ida, M. Shimokomakia, Identification of
turkey meat and processed products using near infrared spectroscopy. Food Control 107, 106816
(2020)
28. D. Liu, X.A. Zeng, D.-W. Sun, NIR spectroscopy and imaging techniques for evaluation of
fish quality—a review. J. Appl. Spectrosc. Rev. 48, 609–628 (2013)
29. J. Zhou, X. Wu, Z. Chen, J. You, S. Xiong, Evaluation of freshness in freshwater fish based
on near infrared reflectance spectroscopy and chemometrics. LWT-Food Sci. Technol. 106,
145–150 (2019)
30. N. O’Brien, C.A. Hulse, F. Pfeifer, H.W. Siesler, Near infrared spectroscopic authentication of
seafood. J. Near Infrared Spectrosc. 21, 299–305 (2013)
31. S. Grassi, E. Casiraghi, C. Alamprese, Handheld NIR device: a non-targeted approach to assess
authenticity of fish fillets and patties. Food Chem. 243, 382–388 (2018)
32. D.J. Dahm, Explaining some light scattering properties of milk using representative layer
theory. J. Near Infrared Spectrosc. 21(5), 323–339 (2013)
33. S.E. Holroyd, The use of near infrared spectroscopy on milk and milk products. J. Near Infrared
Spectrosc. 21, 311–322 (2013)
34. T.M.P. Cattaneo, S.E. Holroyd, The use of near infrared spectroscopy for determination of
adulteration and contamination in milk and milk powder: updating knowledge. J. Near Infrared
Spectrosc. 21, 341–349 (2013) and papers therein
35. P.A.D.A. Filho, P. Volery, Broad-based versus specific NIRS calibration: determination of total
solids in fresh cheeses. Anal. Chim. Acta 544, 82–88 (2005)
36. E. Domingo, A.A. Tirelli, C.A. Nunes, M.C. Guerreiro, S.M. Pinto, Melamine detection in
milk using vibrational spectroscopy and chemometrics analysis: a review. Food Res. Int. 60,
131–139 (2014)
37. T. Sato, Application of principal component analysis on near infrared spectroscopic data of
vegetable oils for their classification. J. Am. Oil Chem. Soc. 71(3), 293–298 (1994) and papers
therein
357
16. S. Lohumi, S. Lee, H. Lee, B.K. Cho, A review of vibrational spectroscopic techniques for the
detection of food authenticity and adulteration. Trends Food Sci. Tech. 46, 85–98 (2015)
17. M. Manley, V. Baeten, Spectroscopic technique: near infrared (NIR) spectroscopy, in Modern
Techniques for Food Authentication, ed. by Sun, D.-W., 2nd edn (Elsevier, Oxford, 2018),
pp. 51–102
18. M.F. Devaux, D. Bertrand, Discrimination of bread-baking quality of wheats according to their
variety by near infrared reflectance spectroscopy. Cereal Chem. 63(2), 151–154 (1986)
19. G. Downey, S. Byrne, E. Dwyer, Wheat trading in the Republic of Ireland: the utility of
a hardness index derived by near infrared reflectance spectroscopy. J. Sci. Food Agric. 37,
762–766 (1986)
20. A. Sirieix, G. Downey, Commercial wheat flour authentication by discriminant analysis of near
infrared reflectance spectra. J. Near Infrared Spectrosc. 1, 187–197 (1993)
21. D. Cozzolino, An overview of the use of infrared spectroscopy and chemometrics in authenticity
and traceability of cereals. Food Res. Int. 60, 262–265 (2014)
22. N. Prieto, R. Roehe, P. Lavín, G. Batten, S. Andrés, Application of near infrared reflectance
spectroscopy to predict meat and meat products quality: a review. Meat Sci. 83, 175–186 (2009)
23. H.B. Ding, R.-J. Xu, Differentiation of beef and kangaroo meat by visible/near-infrared
reflectance spectroscopy. J. Food Sci. 64(5), 814–817 (1999)
24. J. McElhinney, G. Downey, C. O’Donnell, Quantification of lamp content in mixtures with
raw minced beef using visible near and mid-infrared spectroscopy. J. Food Sc. 64(4), 587–591
(1999)
25. F. Huang, Y. Li, J. Wu, J. Dong, Y. Wang, Identification of repeatedly frozen meat based on
near-infrared spectroscopy combined with self-organizing competitive neural networks. Int. J.
Food Prop. 19, 1007–1015 (2016)
26. C. Alamprese, M. Casale, N. Sinelli, S. Lanteri, E. Casiraghia, Detection of minced beef
adulteration with turkey meat by UV–vis, NIR and MIR spectroscopy. LWT-Food Sci. Technol.
53, 225–232 (2013)
27. D.F. Barbin, A.T. Badaró, D.C.B. Honorato, E.Y. Ida, M. Shimokomakia, Identification of
turkey meat and processed products using near infrared spectroscopy. Food Control 107, 106816
(2020)
28. D. Liu, X.A. Zeng, D.-W. Sun, NIR spectroscopy and imaging techniques for evaluation of
fish quality—a review. J. Appl. Spectrosc. Rev. 48, 609–628 (2013)
29. J. Zhou, X. Wu, Z. Chen, J. You, S. Xiong, Evaluation of freshness in freshwater fish based
on near infrared reflectance spectroscopy and chemometrics. LWT-Food Sci. Technol. 106,
145–150 (2019)
30. N. O’Brien, C.A. Hulse, F. Pfeifer, H.W. Siesler, Near infrared spectroscopic authentication of
seafood. J. Near Infrared Spectrosc. 21, 299–305 (2013)
31. S. Grassi, E. Casiraghi, C. Alamprese, Handheld NIR device: a non-targeted approach to assess
authenticity of fish fillets and patties. Food Chem. 243, 382–388 (2018)
32. D.J. Dahm, Explaining some light scattering properties of milk using representative layer
theory. J. Near Infrared Spectrosc. 21(5), 323–339 (2013)
33. S.E. Holroyd, The use of near infrared spectroscopy on milk and milk products. J. Near Infrared
Spectrosc. 21, 311–322 (2013)
34. T.M.P. Cattaneo, S.E. Holroyd, The use of near infrared spectroscopy for determination of
adulteration and contamination in milk and milk powder: updating knowledge. J. Near Infrared
Spectrosc. 21, 341–349 (2013) and papers therein
35. P.A.D.A. Filho, P. Volery, Broad-based versus specific NIRS calibration: determination of total
solids in fresh cheeses. Anal. Chim. Acta 544, 82–88 (2005)
36. E. Domingo, A.A. Tirelli, C.A. Nunes, M.C. Guerreiro, S.M. Pinto, Melamine detection in
milk using vibrational spectroscopy and chemometrics analysis: a review. Food Res. Int. 60,
131–139 (2014)
37. T. Sato, Application of principal component analysis on near infrared spectroscopic data of
vegetable oils for their classification. J. Am. Oil Chem. Soc. 71(3), 293–298 (1994) and papers
therein