Food Authenticity and Spectroscopy
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You may have certainly enjoyed an authentic honey, wine, or olive oil. Yet, each of these foods are at risk for fraud. To mitigate and investigate food fraud, researchers use analytical methods, such as NMR spectroscopy, FTIR spectroscopy, Raman spectroscopy and UV-Vis spectroscopy, to analyze the constituents of food.
Download this list to learn:
- Which foods are most frequently adulterated
- Spectroscopy techniques used in food fraud detection
- Chemical characteristics that single out the fakes
