The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms a...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autor principal:	Daniel Cozzolino
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	NIR spectroscopy functionality food composition Organic chemistry QD241-441
Acceso en línea:	https://doaj.org/article/68039357ea274b4fbe824ece2dfc16bd
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:68039357ea274b4fbe824ece2dfc16bd
record_format	dspace
spelling	oai:doaj.org-article:68039357ea274b4fbe824ece2dfc16bd2021-11-25T18:28:54ZThe Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities10.3390/molecules262269811420-3049https://doaj.org/article/68039357ea274b4fbe824ece2dfc16bd2021-11-01T00:00:00Zhttps://www.mdpi.com/1420-3049/26/22/6981https://doaj.org/toc/1420-3049Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms and new instrumentation are allowing the development of new applications of NIR spectroscopy in the field of food science and technology. Specifically, several studies have reported the use of NIR spectroscopy to evaluate or measure functional properties in both food ingredients and products in addition to their chemical composition. This mini-review highlights and discussed the applications, challenges and opportunities that NIR spectroscopy offers to target the quantification and measurement of food functionality in dairy and cereals.Daniel CozzolinoMDPI AGarticleNIRspectroscopyfunctionalityfoodcompositionOrganic chemistryQD241-441ENMolecules, Vol 26, Iss 6981, p 6981 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	NIR spectroscopy functionality food composition Organic chemistry QD241-441
spellingShingle	NIR spectroscopy functionality food composition Organic chemistry QD241-441 Daniel Cozzolino The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities
description	Near infrared (NIR) spectroscopy is considered one of the main routine analytical methods used by the food industry. This technique is utilised to determine proximate chemical compositions (e.g., protein, dry matter, fat and fibre) of a wide range of food ingredients and products. Novel algorithms and new instrumentation are allowing the development of new applications of NIR spectroscopy in the field of food science and technology. Specifically, several studies have reported the use of NIR spectroscopy to evaluate or measure functional properties in both food ingredients and products in addition to their chemical composition. This mini-review highlights and discussed the applications, challenges and opportunities that NIR spectroscopy offers to target the quantification and measurement of food functionality in dairy and cereals.
format	article
author	Daniel Cozzolino
author_facet	Daniel Cozzolino
author_sort	Daniel Cozzolino
title	The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities
title_short	The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities
title_full	The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities
title_fullStr	The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities
title_full_unstemmed	The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities
title_sort	ability of near infrared (nir) spectroscopy to predict functional properties in foods: challenges and opportunities
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/68039357ea274b4fbe824ece2dfc16bd
work_keys_str_mv	AT danielcozzolino theabilityofnearinfrarednirspectroscopytopredictfunctionalpropertiesinfoodschallengesandopportunities AT danielcozzolino abilityofnearinfrarednirspectroscopytopredictfunctionalpropertiesinfoodschallengesandopportunities
_version_	1718411079298580480

The Ability of Near Infrared (NIR) Spectroscopy to Predict Functional Properties in Foods: Challenges and Opportunities

Ejemplares similares