Modeling Food Fluorescence with PARAFAC

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

  • Lea Lenhardt Ackovic
  • Ivana Zekovic
  • Tatjana Dramicanin
  • Bro, Rasmus
  • Miroslav D Dramicanin
The key purposes of food characterization include assurance of safe and quality products on the market, control of nutritional labeling and compliance with government regulations and recommendations, and research and development. In recent times, food characterization has become important for providing information on food authenticity and for fighting against adulteration and other forms of fraud. Although all food products may be targeted for adulteration, products of high commercial value or those produced in large quantities are usually compromised.
OriginalsprogEngelsk
TitelReviews in Fluorescence 2017
RedaktørerChris D. Geddes
Vol/bind2017
ForlagSpringer
Publikationsdato2019
Sider161-197
ISBN (Trykt)978-3-030-01568-8
ISBN (Elektronisk)978-3-030-01569-5
DOI
StatusUdgivet - 2019
NavnReviews in Fluorescence
ISSN1573-8086

ID: 238486220