PHOTOACOUSTIC AND PHOTOTHERMAL METHODS AS A TOOL TO AID AUTHENTICITY TESTS AND QUALITY ASSESSMENT OF FOODS

Authors
BICANIC D DOKA O GIBKES J OFFERMANN S DADARLAT D KEYZER C LONG G FINK T GERKEMA E BEIN B VANBOEKEL T JALINK H
Citation
D. Bicanic et al., PHOTOACOUSTIC AND PHOTOTHERMAL METHODS AS A TOOL TO AID AUTHENTICITY TESTS AND QUALITY ASSESSMENT OF FOODS, Progress in Natural Science, 6, 1996, pp. 573-576
Citations number
7
Categorie Soggetti
Multidisciplinary Sciences
Journal title
Progress in Natural Science → ACNP
ISSN journal
10020071
Volume
6
Year of publication
1996
Supplement
S
Pages
573 - 576
Database
ISI
SICI code
1002-0071(1996)6:<573:PAPMAA>2.0.ZU;2-5
Abstract
Results of several experiments aimed at testing authenticity and at in specting quality of foodstuffs are presented. Adulteration of red papr ika spice by red lead, the effect of thermal treatment on stability of ultrafiltrated milk protein concentrate, thermal properties of carboh ydrate gels, measurement of infrared absorption coefficients for hexan oic acid vapors and the nondestructive inspection of fruit firmness ar e the topics discussed.