The Importance of UV-Vis Spectroscopy: Application in Food Products Characterization: (SJFN) - Lupine Publishers
The Importance of UV-Vis Spectroscopy: Application in Food Products Characterization by
There is a great concern about the quality of food products in the
current market, since adulterations of them can lead to
financial loss and damages to consumer health. In this context, the
techniques for food characterization have been useful tools,
specially the spectroscopic techniques, since they do not destroy the
sample under analysis nor do they produce toxic residues. One
of these techniques is the absorption spectroscopy in the Ultraviolet
and Visible region, which is used for qualitative and quantitative
characterization of sample compounds. This study is a bibliographical
review that seeks to demonstrate the effectiveness and
relevance of using this technique in food products characterization.
Therefore, a bibliographic survey of publications in national and
international journals in the last eight years was carried out.
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