Foodomics and infrared spectroscopy: from compounds to functionality

被引：46

作者：

Cozzolino, Daniel ^{[1
]}

机构：

[1] Univ Adelaide, Sch Agr Food & Wine, Waite Campus,PMB 1, Glen Osmond, SA 5064, Australia

来源：

CURRENT OPINION IN FOOD SCIENCE | 2015年 / 4卷

关键词：

FOOD; CHEMOMETRICS; QUALITY; METABOLOMICS; LIMITATIONS; ATTRIBUTES; STRATEGIES; PRODUCTS; SYSTEMS; TRENDS;

D O I：

10.1016/j.cofs.2015.05.003

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Foodomics has been defined by as a new discipline that studies both the food and nutritional domain by applying and combining cutting-edge analytical technologies and multivariate data analysis. Pioneered by physicists and chemists, methods based in infrared spectroscopy have traditionally been used for the identification of molecular entities in several food matrices. Infrared spectroscopy embraces a number of techniques allowing the analysis of different type of samples (e.g. liquid, solids, pastes), determining specific applications such as attenuated total reflection (ATR, ATR-MIR), Fourier transform (FT-MIR, FT-NIR), transmitance (T), transflectance or reflectance (R), diffuse reflectance (DF).

引用

页码：39 / 43

页数：5

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