Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Use of Spectroscopic Techniques to Monitor Changes in Food Quality during Application of Natural Preservatives: A Review

Consumer demand for food of high quality has driven research for alternative methods of food preservation on the one hand, and the development of new and rapid quality assessment techniques on the other hand. Recently, there has been a growing need and interest in healthier food products, which has...

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Bibliographic Details
Main Authors: Abdo Hassoun, Maria Carpena, Miguel A. Prieto, Jesus Simal-Gandara, Fatih Özogul, Yeşim Özogul, Özlem Emir Çoban, María Guðjónsdóttir, Francisco J. Barba, Francisco J. Marti-Quijal, Anet Režek Jambrak, Nadica Maltar-Strmečki, Jasenka Gajdoš Kljusurić, Joe M. Regenstein
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Antioxidants
Subjects:
essential oils
fluorescence
UV-Vis spectroscopy
Fourier transform infrared
Raman
edible films
Online Access:https://www.mdpi.com/2076-3921/9/9/882

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https://www.mdpi.com/2076-3921/9/9/882

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