Food and Beverage Analysis

A recent study from Japan explored how to improve rice processing and other agricultural products using Raman scattering spectroscopy.

A recent study from Jiangsu University highlighted the challenges associated with the real-time application of microfluidic technology. We summarize their research here.

A recent study recently examined how proton nuclear magnetic resonance (NMR) spectroscopy can characterize debranched waxy rice starches in ice cream.

Top articles published this week include a review article on the latest research in agriculture analysis, a peer-reviewed article on near-infrared (NIR) spectroscopy, and an interview about using fluorescence spectroscopy in cheese ripening.

A joint French-Canadian study examined the ripening process of commercially popular Comté and cheddar cheeses, which are widely consumed in those countries, utilizing mid-infrared (mid-IR) and synchronous fluorescence spectroscopy (SFS) in their analysis.

Researchers from the University of Minnesota and Nanjing Agricultural University have highlighted the potential of deep learning to significantly improve the accuracy and robustness of fruit quality assessments using visible-near-infrared spectroscopy.

In the second part of this article, we dive into the methodology conducted by researchers from Yunnan Agricultural University in China that successfully used near-infrared (NIR) to analyze the protein content in chickens.

In this article, we continue our exploration of food analysis by providing an overview of how scientists are using near-infrared (NIR) spectroscopy to analyze the protein content in chickens.

Food authentication is becoming increasingly important. In this article, the editors of Spectroscopy outline the methodology used in a recent study used to analyze paprika.

Food authentication is becoming increasingly important to ensure safety and quality. In the first part of this two part article, the editors of Spectroscopy provide an overview of the paprika industry and a study using Fourier transform near-infrared (FT-NIR) spectroscopy to validate the authenticity of paprika.

A recent study looked at the use of Fourier-transform infrared (FT-IR) spectroscopy in ensuring the safety and efficacy of dairy products.

A recent study examined the challenges facing the food analysis industry, highlighting the current advanced methods being used in the field.

Top articles published this week include a review article on food and beverage analysis, handheld X-ray technology, and chaos theory.

A recent study from Sichuan, China, leveraged a few spectroscopic techniques with chemometrics to analyze key components of the beer brewing process.

Spectroscopic analytical techniques are crucial for the analysis of processed foods and beverages. This review article emphasizes the latest advancements in several key spectroscopic methods, including atomic, vibrational, molecular, electronic, and X-ray techniques. The applications of these analytical methods in detecting quality, contaminants, and adulteration applications are thoroughly discussed.

A recent study examined using Fourier-transform infrared (FT-IR) spectroscopy and machine learning to identify compounds in nine Chinese beers.

A recent study from the Yunnan Academy of Agricultural Sciences in China explored how five vibrational spectroscopic techniques are used to combat food adulteration.

A recent research collaboration from China demonstrates the advantages of using hyperspectral imaging to analyze nutritional components in pet food.

In a recent study from China University of Mining and Technology, researchers introduced a new fusion model using Raman spectroscopy technology to ensure the authenticity of dairy products.

A recent study examined how Fourier transform infrared spectroscopy (FT-IR) to explore alterations in fermented corn–soybean meal feed.

A recent study conducted in Faisalabad, Pakistan, evaluated the presence of heavy metals in their drinking water using atomic absorption spectroscopy (AAS) and optical emission spectroscopy (AES).

Here, the editors of Spectroscopy highlight a few recent studies that used spectroscopic techniques like Raman and FT-IR in food and beverage analysis.

In this study, a glycerol-fed, lab-scale E. coli bioprocess producing representative pharmaceutical compounds was monitored offline with a portable, high-sensitivity Raman spectrometer.

A recent study published in Foods explored using Fourier transform mid-infrared (FT-MIR) spectroscopy combined with multivariate analysis to predict various quality parameters in craft beer.

A recent study analyzes the level of adulteration of cricket powder in plant flours using vibrational spectroscopy techniques.

A recent review article covered the enormous strides terahertz (THz) spectroscopy has made in food safety applications.

Detecting Fusarium head blight (FHB) in wheat kernels and flour is important in ensuring food safety in the agriculture industry. Here, we recap a recent study that uses non-destructive spectroscopic techniques and machine learning algorithms to detect FHB.

A recent study from Hefei University examined the role that Raman spectroscopy has played in food safety analysis.

A recent study from Korea examined how inductively coupled plasma–optical emission spectroscopy (ICP-OES) and mass spectrometry (MS) to determine the geographical origin of red pepper paste.

This week, Spectroscopy magazine published stories about how mid-infrared spectroscopy is being used to study gas giants in our solar system and malaria vectors, among others.