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Food authentication using infrared spectroscopic methods

Downey, Gerard
; 
Kelly, J. Daniel
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Keywords
Spectroscopy, Infrared spectroscopy, Food processing, Food authentication
Date
2006-06
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Food Chemistry & Technology
Food Programme End of Project Reports
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Report 79.pdf
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http://hdl.handle.net/11019/176
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
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.
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