Quality analysis and authentication of nutraceuticals using near IR (NIR) spectroscopy: A comprehensive review of novel trends and applications
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 …
to their complex nature and wide sources of variability. As a green, fast, and nondestructive …
[HTML][HTML] A comprehensive review on traditional herbal drinks: Physicochemical, phytochemicals and pharmacology properties
Herbal drinks are generally produced from the natural ingredients of different morphological
plant parts, namely leaves, stems, roots, fruits, buds, and flowers which have long been …
plant parts, namely leaves, stems, roots, fruits, buds, and flowers which have long been …
Application of infrared spectroscopy techniques for the assessment of quality and safety in spices: a review
R Kaavya, R Pandiselvam, M Mohammed… - Applied Spectroscopy …, 2020 - Taylor & Francis
Adulteration of spices has been a major threat in the past decades as it decreases the
quality and causes illness to humans. Testing of species is essential for evaluating the …
quality and causes illness to humans. Testing of species is essential for evaluating the …
Recent progress in rapid analyses of vitamins, phenolic, and volatile compounds in foods using vibrational spectroscopy combined with chemometrics: A review
Nowadays, progresses in data processing software have promoted the application of
infrared (eg, FT-IR, NIR, MIR), Raman, and hyperspectral imaging (HSI) techniques for …
infrared (eg, FT-IR, NIR, MIR), Raman, and hyperspectral imaging (HSI) techniques for …
Nondestructive detection of sunset yellow in cream based on near-infrared spectroscopy and interval random forest
J Liu, S Sun, Z Tan, Y Liu - Spectrochimica Acta Part A: Molecular and …, 2020 - Elsevier
Based on near-infrared spectrum and interval random forest, a fast quantitative analysis
method for the content of sunset yellow content was established. The spectra of 132 cream …
method for the content of sunset yellow content was established. The spectra of 132 cream …
Effects of preparation conditions on the properties of agar/maltodextrin-beeswax pseudo-bilayer films
R Zhang, W Wang, H Zhang, Y Dai, H Dong… - Carbohydrate …, 2020 - Elsevier
The present study aims to develop an agar/maltodextrin-beeswax (A/M-BW) pseudo-bilayer
film with high surface hydrophobicity by adjusting drying temperatures and homogenization …
film with high surface hydrophobicity by adjusting drying temperatures and homogenization …
Determination of the food dye indigotine in cream by near-infrared spectroscopy technology combined with random forest model
S Zhang, Z Tan, J Liu, Z Xu, Z Du - … Acta Part A: Molecular and Biomolecular …, 2020 - Elsevier
Artificial pigment is a common food additive in cream products. If added in excess, it will do
harm to human body. At present, there is no research on the detection of cream pigment by …
harm to human body. At present, there is no research on the detection of cream pigment by …
[HTML][HTML] Quality control of mint species based on UV-VIS and FTIR spectral data supported by chemometric tools
K Kucharska-Ambrożej, A Martyna, J Karpińska… - Food Control, 2021 - Elsevier
Mints are valued for their specific essential oil used in food, pharmaceutical and cosmetic
industry. Chemical compounds differing between species, cause changes in medicinal …
industry. Chemical compounds differing between species, cause changes in medicinal …
[HTML][HTML] Similarities and differences of the volatile profiles of six spices explored by Proton Transfer Reaction Mass Spectrometry
ICJ Silvis, PA Luning, N Klose, M Jansen, SM Van Ruth - Food chemistry, 2019 - Elsevier
Aroma properties of spices are related to the volatile organic compounds (VOCs) present,
which can provide distinct analytical signatures. The aim of the study was to examine …
which can provide distinct analytical signatures. The aim of the study was to examine …
A novel simultaneous quantitative method for differential volatile components in herbs based on combined near-infrared and mid-infrared spectroscopy
Y Fan, X Bai, H Chen, X Yang, J Yang, Y She, H Fu - Food Chemistry, 2023 - Elsevier
A novel method based on GC–MS, near-infrared (NIR) and mid-infrared (MIR) spectroscopy
combined with chemometrics was established to simultaneously analyze differential volatile …
combined with chemometrics was established to simultaneously analyze differential volatile …