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Food Chemistry, Function and Analysis
Advanced Spectroscopic Techniques for Food Quality
Edited by
Ashutosh Kumar Shukla
Ashutosh Kumar Shukla
Ewing Christian College, India
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Hardback ISBN:
978-1-83916-404-0
PDF ISBN:
978-1-83916-584-9
EPUB ISBN:
978-1-83916-585-6
Special Collection:
2022 ebook collection
No. of Pages:
246
Publication date:
20 May 2022
Book Chapter
CHAPTER 3: Fruit/Juice Quality Assessment Using Spectroscopic Data Analysis
By
M. Moncada-Basualto
;
M. Moncada-Basualto
Instituto de Ciencias Biomédicas, Facultad de Medicina, Universidad de Chile
Santiago
Chile
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J. Pozo-Martínez
;
J. Pozo-Martínez
Instituto de Ciencias Biomédicas, Facultad de Medicina, Universidad de Chile
Santiago
Chile
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C. Olea-Azar
C. Olea-Azar
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-
Published:20 May 2022
-
Special Collection: 2022 ebook collection
Page range:
68 - 79
Citation
M. Moncada-Basualto, J. Pozo-Martínez, and C. Olea-Azar, in Advanced Spectroscopic Techniques for Food Quality, ed. A. K. Shukla, The Royal Society of Chemistry, 2022, pp. 68-79.
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The food industry involves all activities connected with the production, storage, processing and distribution of different food products, complying with strict quality parameters at each stage. Spectroscopic techniques together with statistical analysis provide a useful tool for the food industry, to ensure the quality of food and deliver added value to beneficial properties for health. This chapter describes spectroscopic techniques for the analysis of fruits and juices.
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