Authentication of Cereals and Cereal Products

Cozzolino, D 2016, 'Authentication of Cereals and Cereal Products' in Gerard Downey (ed.) Advances in Food Authenticity Testing, Elsevier, Woodhead Publishing, Duxford, United Kingdom, pp. 441-457.

Document type: Book Chapter
Collection: Book Chapters

Title Authentication of Cereals and Cereal Products
Author(s) Cozzolino, D
Year 2016
Title of book Advances in Food Authenticity Testing
Publisher Elsevier, Woodhead Publishing
Place of publication Duxford, United Kingdom
Editor(s) Gerard Downey
Start page 441
End page 457
Subjects Food Sciences not elsewhere classified
Summary Cereal grains are the basis for our most important foods; a large proportion of cultivated grains are milled and marketed as flour in order to produce breads, cakes, biscuits, and many other commodities. Both near-infrared (NIR) and mid-infrared (MIR) spectroscopy combined with multivariate data analysis (MVA) have been extensively used to measure chemical composition (eg, protein, moisture, and oil) in a wide number of grains including cereals and oilseeds, however, few reports can be found on the use of these methods and techniques for varietal discrimination and traceability. In this chapter an overview on applications of both NIR and MIR spectroscopy combined with MVA methods such as principal component analysis, partial least squares discriminant analysis, and linear discriminant analysis to aid the authentication and traceability of cereals are presented and discussed.
Copyright notice © 2016 Elsevier
Keyword(s) Cereals
ISBN 9780081002209
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