The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades
During food quality control, NIR technology enables the rapid and non-destructive determination of the typical quality characteristics of food categories, their origin, and the detection of potential counterfeits. Over the past 20 years, the NIR results for a variety of food groups—including meat an...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/21/3501 |
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| author | Marietta Fodor Anna Matkovits Eszter Luca Benes Zsuzsa Jókai |
| author_facet | Marietta Fodor Anna Matkovits Eszter Luca Benes Zsuzsa Jókai |
| author_sort | Marietta Fodor |
| collection | DOAJ |
| description | During food quality control, NIR technology enables the rapid and non-destructive determination of the typical quality characteristics of food categories, their origin, and the detection of potential counterfeits. Over the past 20 years, the NIR results for a variety of food groups—including meat and meat products, milk and milk products, baked goods, pasta, honey, vegetables, fruits, and luxury items like coffee, tea, and chocolate—have been compiled. This review aims to give a broad overview of the NIRS processes that have been used thus far to assist researchers employing non-destructive techniques in comparing their findings with earlier data and determining new research directions. |
| format | Article |
| id | doaj-art-a27902f052af42f9b3d7e17c741a394c |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-a27902f052af42f9b3d7e17c741a394c2025-08-20T02:13:16ZengMDPI AGFoods2304-81582024-10-011321350110.3390/foods13213501The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two DecadesMarietta Fodor0Anna Matkovits1Eszter Luca Benes2Zsuzsa Jókai3Department of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, HungaryDepartment of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, HungaryDepartment of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, HungaryDepartment of Food and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, 1118 Budapest, HungaryDuring food quality control, NIR technology enables the rapid and non-destructive determination of the typical quality characteristics of food categories, their origin, and the detection of potential counterfeits. Over the past 20 years, the NIR results for a variety of food groups—including meat and meat products, milk and milk products, baked goods, pasta, honey, vegetables, fruits, and luxury items like coffee, tea, and chocolate—have been compiled. This review aims to give a broad overview of the NIRS processes that have been used thus far to assist researchers employing non-destructive techniques in comparing their findings with earlier data and determining new research directions.https://www.mdpi.com/2304-8158/13/21/3501NIRmeatmeat productmilkdairy producthoney |
| spellingShingle | Marietta Fodor Anna Matkovits Eszter Luca Benes Zsuzsa Jókai The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades Foods NIR meat meat product milk dairy product honey |
| title | The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades |
| title_full | The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades |
| title_fullStr | The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades |
| title_full_unstemmed | The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades |
| title_short | The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades |
| title_sort | role of near infrared spectroscopy in food quality assurance a review of the past two decades |
| topic | NIR meat meat product milk dairy product honey |
| url | https://www.mdpi.com/2304-8158/13/21/3501 |
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