A review of optical nondestructive visual and near-infrared methods for food quality and safety

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annif.suggestionsspectroscopy|foodstuffs|food chemistry|food sciences|composition (consistency)|near infrared spectroscopy|meat|methods of analysis|food|meat products|enen
annif.suggestions.linkshttp://www.yso.fi/onto/yso/p10176|http://www.yso.fi/onto/yso/p6580|http://www.yso.fi/onto/yso/p14379|http://www.yso.fi/onto/yso/p8510|http://www.yso.fi/onto/yso/p11294|http://www.yso.fi/onto/yso/p27205|http://www.yso.fi/onto/yso/p7150|http://www.yso.fi/onto/yso/p6085|http://www.yso.fi/onto/yso/p3670|http://www.yso.fi/onto/yso/p8394en
dc.contributor.departmentfi=Ei tutkimusalustaa|en=No platform|-
dc.contributor.editorAlander, Jarmo T.
dc.contributor.editorBochko, Vladimir
dc.contributor.editorMartinkauppi, Birgitta
dc.contributor.editorSaranwong, Sirinnapa
dc.contributor.editorMantere, Timo
dc.contributor.facultyfi=Tekniikan ja innovaatiojohtamisen yksikkö|en=School of Technology and Innovations|-
dc.contributor.organizationfi=Vaasan yliopisto|en=University of Vaasa|
dc.date.accessioned2020-06-25T10:14:15Z
dc.date.accessioned2025-06-25T12:42:41Z
dc.date.available2020-06-25T10:14:15Z
dc.date.issued2013-03-24
dc.description.abstractThis paper is a review of optical methods for online nondestructive food quality monitoring. The key spectral areas are the visual and near-infrared wavelengths. We have collected the information of over 260 papers published mainly during the last 20 years. Many of them use an analysis method called chemometrics which is shortly described in the paper. The main goal of this paper is to provide a general view of work done according to different FAO food classes. Hopefully using optical VIS/NIR spectroscopy gives an idea of how to better meet market and consumer needs for high-quality food stuff.-
dc.description.notification©2013 the Authors. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.-
dc.description.reviewstatusfi=vertaisarvioitu|en=peerReviewed|-
dc.format.bitstreamtrue
dc.format.contentfi=kokoteksti|en=fulltext|-
dc.format.extent36-
dc.identifier.olddbid12425
dc.identifier.oldhandle10024/11231
dc.identifier.urihttps://osuva.uwasa.fi/handle/11111/766
dc.identifier.urnURN:NBN:fi-fe2020062545751-
dc.language.isoeng-
dc.publisherHindawi-
dc.relation.doi10.1155/2013/341402-
dc.relation.ispartofjournalInternational journal of spectroscopy-
dc.relation.issn1687-9449-
dc.relation.urlhttps://doi.org/10.1155/2013/341402-
dc.rightsCC BY 4.0-
dc.source.identifierhttps://osuva.uwasa.fi/handle/10024/11231
dc.subject.disciplinefi=Automaatiotekniikka|en=Automation Technology|-
dc.subject.ysospectroscopy-
dc.subject.ysofoodstuffs-
dc.subject.ysofood chemistry-
dc.subject.ysofood sciences-
dc.subject.ysocomposition (consistency)-
dc.subject.ysonear infrared spectroscopy-
dc.subject.ysomeat-
dc.subject.ysomethods of analysis-
dc.subject.ysofood-
dc.subject.ysomeat products-
dc.titleA review of optical nondestructive visual and near-infrared methods for food quality and safety-
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|en=A1 Peer-reviewed original journal article|sv=A1 Originalartikel i en vetenskaplig tidskrift|-
dc.type.publicationarticle-
dc.type.versionpublishedVersion-

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