Food and beverage analysis systems are efficient, cost-effective, and robust products that provide accurate analysis of the components depending on a particular physiochemical interaction. They guarantee quality and safety of food and beverages, and help in sample preparation and developing new products.
Food and beverage analysis systems are based on several analytical techniques and are categorized based on their working principle:
- Products developed using biological analytical techniques work on the polymerase chain reaction principle
- Electrochemical or immunological techniques make use of biosensors
- Spectroscopic analytical techniques use nuclear magnetic resonance or mass spectrometry
- Separation techniques use supercritical fluid chromatography or high-performance liquid chromatography or gas chromatography.
The applications of Food and beverage analysis systems include analysis of food contaminants and potentially dangerous compounds, such as thiols and sulfites produced during food and beverage processing; finding out the association between food components such as isoflavones and health benefits and new approaches, such as solventless techniques for preparing samples, and chiral analysis.
- Review Article Food Analysis: Present, Future, and Foodomics,
International Scholarly Research Network ISRN Analytical Chemistry Volume 2012, Article ID 801607, 16 pages doi:10.5402/2012/801607
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