A review on the application of spectroscopy to the condiments detection: from safety to authenticity-Reference-Cited by-同舟云学术

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A review on the application of spectroscopy to the condiments detection: from safety to authenticity

Published:2021-03-19 Issue: Volume: Page:1-16
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Mei Jianhua¹²,Zhao Fangyuan³,Xu Runqi¹²,Huang Yue¹²^ORCID

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, P. R. China

2. Health Food Industry Research Institute (Xinghua), China Agricultural University, Xinghua, Jiangsu, 225700, P. R. China

3. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong, 266109, P. R. China

Funder

Health Food Industry Research Institute (Xinghua), China Agricultural University

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1901257

Reference108 articles.

1. Discrimination of aflatoxin contamination level in nutmeg by fluorescence fingerprint measurement

2. Element analysis and biological studies on ten oriental spices using XRF and Ames test

3. Development and validation of a LC–MS/MS method for the simultaneous determination of aflatoxins, dyes and pesticides in spices

4. 1H NMR and UV-visible data fusion for determining Sudan dyes in culinary spices

5. Surface Enhanced Raman Spectroscopy (SERS) and multivariate analysis as a screening tool for detecting Sudan I dye in culinary spices

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