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AFQ119 Spectroscopy in Authentication - FT0251(1)
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Description
To develop spectroscopic methods for the simultaneous measurement of a wide range of chemical components in foods and beverages. Also to provide new commercially viable options for food authenticity screening and for the identification of specific types of adulteration. Furthermore to determine whether the same spectroscopic methods applied to both raw materials and processed products can be used to predict the sensory properties of the final product. |
Objective
To develop spectroscopic methods for the simultaneous
measurement (profiling) of a wide range of chemical
components in foods and beverages. To provide new
commercially viable options for food authenticity screening
and for the identification of specific types of
adulteration. To determine whether the spectroscopic
methods, appplied to both raw materials and processed
products, can be used to predict the sensory properties of
the final product. |
Time-Scale and Cost
From:
1998
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To:
2001
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Cost: £245,759 |
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Contractor / Funded Organisations
IFR - Institute of Food Research (BBSRC) |
Keywords
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Fields of Study
Resource Efficient and Resilient Food Chain |