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Instrumental techniques used for assessment of food quality

Article · November 2008with709 Reads
Abstract
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.
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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]
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