Near Infrared Spectroscopy as an Aid in the Food Quality Control

Authors

  • L. Dvořák Department of Food Technology, Mendel University in Brno, Brno
  • K. Šustová Department of Food Technology, Mendel University in Brno, Brno
  • J. Mlček Department of Food Analysis and Chemistry, Tomas Bata University in Zlin, Zlín

Keywords:

quality, instrumental analysis, spectrum, technique

Abstract

This paper summarizes the application of FT-NIR spectroscopy to assess the whole range of food. It deals with the use of this technique for an evaluation of the basic chemical composition of food, as well as minor components found therein. An assessment of microbial processes, a detection of food adulteration and possibilities of FT-NIR spectroscopy for sensory evaluation of food are also discussed.

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Published

2016-12-15

How to Cite

Dvořák, L., Šustová, K., & Mlček, J. (2016). Near Infrared Spectroscopy as an Aid in the Food Quality Control. Chemické Listy, 110(12), 868–873. Retrieved from http://chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/121

Issue

Vol. 110 No. 12 (2016)

Section

Articles