Download full-text PDF

Instrumental techniques used for assessment of food quality

Article · November 2008with709 Reads
Two instrumental techniques applied for food quality assessment such as gas chromatography--olfactometry (GC-O) and electronic nose (e-nose) are characterized. The principle of each technique and typical analytical approaches in odour determination are briefly described. Furthermore, the examples of applications, performed also in the author's laboratory, are given.
Evaluation of the impact of plant materials preservation methods, especially flow microwave technology, on the content of bioactive phytochemicals in the final food products and selection of the op…" [more]
Discover more