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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/176

Title: Food authentication using infrared spectroscopic methods
Authors: Downey, Gerard
Kelly, J. Daniel
Keywords: Spectroscopy
Infrared spectroscopy
Food processing
Food authentication
Issue Date: Jun-2006
Publisher: Teagasc
Citation: Food authentication using infrared spectroscopic methods. The National Food Centre Research Report No. 79. Gerard Downey and J. Daniel Kelly. Dublin; Teagasc, 2006. ISBN 184170460X
Series/Report no.: The National Food Centre Research Report;No. 79
Abstract: Confirmation of the authenticity of a food or food ingredient is an increasing challenge for food processors and regulatory authorities. This is especially the case when an added-value claim, such as one relating to geographic origin or a particular processing history, is made on the food label. Regulatory agencies are concerned with the prevention of economic fraud while the food processor needs confirmation of such claims in order to protect a brand, the image of which could be severely damaged should an adulterated ingredient make its way into the branded food product.
Description: End of Project Report
URI: http://hdl.handle.net/11019/176
ISBN: 184170460X
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

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