Infrared spectroscopy (wavelengths ranging from 750–25,000 nm) offers a rapid means of
assessing the chemical composition of a wide range of sample types, both for qualitative …

Highlights•Foodomics has been defined by as a new discipline that studies both the food
and nutritional interactions.•The combination of multivariate data analysis and infrared (IR) …

The perceived benefit of functional foods in the prevention or mitigation of degenerative
diseases has stimulated the growth of the functional food market. This perception is based …

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 …

Developing rapid analytical methods for bioactive components and predicting both the
concentration and biological availability of nutraceutical components in foods is a topic of …

Natural product's properties are related to certain classes of compounds such as alkaloids,
flavonoids, essential oils and others. Traditionally, separation techniques including thin layer …

Full article: Process Analytical Chemistry: Applications of Near Infrared Spectrometry in
Environmental and Food Analysis: An Overview Skip to Main Content Taylor and Francis Online …

Background Quality control (QC) of nutraceuticals has always been a challenging task due
to their complex nature and wide sources of variability. As a green, fast, and nondestructive …

Several medicinal and herbal plants properties are related to individual compounds such as
essential oils, terpenoids, flavonoids, which are present in natural products in low …

Public interest in food quality and methods of production has increased significantly in
recent decades, due in part to changes in eating habits, consumer behavior, and the …