An Overview on the Application of Chemometrics in Food Science and Technology-An Approach to Quantitative Data Analysis

Roberts, J and Cozzolino, D 2016, 'An Overview on the Application of Chemometrics in Food Science and Technology-An Approach to Quantitative Data Analysis', Food Analytical Methods, vol. 9, no. 12, pp. 3258-3267.


Document type: Journal Article
Collection: Journal Articles

Title An Overview on the Application of Chemometrics in Food Science and Technology-An Approach to Quantitative Data Analysis
Author(s) Roberts, J
Cozzolino, D
Year 2016
Journal name Food Analytical Methods
Volume number 9
Issue number 12
Start page 3258
End page 3267
Total pages 10
Publisher Springer New York LLC
Abstract During the last 30 years, food scientists and technologists all over the world are dealing with massive amounts of data derived from the use of different measuring devices (e.g. instrumental and sensory data), the integration of different analytical techniques and processes during the analysis and production of foods. Therefore, complementary disciplines and tools to the traditional ones used in food science such as statistics, experimental design and chemometrics have become essential in modern sciences and are an integral component in the day-to-day analysis of foods and derived products. The aim of this paper is to introduce as well as provide with an overview of different concepts, methods, techniques and general steps used in the quantitative analysis of foods when chemometrics or multivariate analytical methods are applied.
Subject Food Sciences not elsewhere classified
Keyword(s) Chemometrics
Quantitative analysis
Experimental design
Food
Optimisation
DOI - identifier 10.1007/s12161-016-0574-7
Copyright notice © Springer Science+Business Media New York 2016
ISSN 1936-9751
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