Foodomics and infrared spectroscopy: From compounds to functionality

Cozzolino, D 2015, 'Foodomics and infrared spectroscopy: From compounds to functionality', Current Opinion in Food Science, vol. 4, pp. 39-43.

Document type: Journal Article
Collection: Journal Articles

Title Foodomics and infrared spectroscopy: From compounds to functionality
Author(s) Cozzolino, D
Year 2015
Journal name Current Opinion in Food Science
Volume number 4
Start page 39
End page 43
Total pages 5
Publisher Elsevier Ltd. * Current Opinion Journals
Abstract Foodomics has been defined by as a new discipline that studies both the food and nutritional domain by applying and combining cutting-edge analytical technologies and multivariate data analysis. Pioneered by physicists and chemists, methods based in infrared spectroscopy have traditionally been used for the identification of molecular entities in several food matrices. Infrared spectroscopy embraces a number of techniques allowing the analysis of different type of samples (e.g. liquid, solids, pastes), determining specific applications such as attenuated total reflection (ATR, ATR-MIR), Fourier transform (FT-MIR, FT-NIR), transmitance (T), transflectance or reflectance (R), diffuse reflectance (DF).
Subject Food Sciences not elsewhere classified
DOI - identifier 10.1016/j.cofs.2015.05.003
Copyright notice © 2015 Elsevier
ISSN 2214-7993
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Citation counts: TR Web of Science Citation Count  Cited 20 times in Thomson Reuters Web of Science Article | Citations
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