Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage
In: ISSN: 1040-8398 ; Critical Reviews in Food Science and Nutrition ; https://vetagro-sup.hal.science/hal-03096876 ; Critical Reviews in Food Science and Nutrition, 2022, 62 (11), pp.3063-3087. ⟨10.1080/10408398.2020.1862754⟩, 2022
academicJournal
Zugriff:
International audience ; The application of spectroscopic techniques can help in alleviating problems encountered during the processing of milk and dairy products. Indeed, traditional analytical methods (e.g., physicochemical measurements, sensory, chromatography) are relatively expensive, time-consuming, and require chemicals and sophisticated analytical equipment, and skilled operators. Hence, there is a need to develop faster and less costly methods for accurately monitoring changes in the quality of milk and other dairy products during processing and storage. Many nondestructive and noninvasive instrumental techniques are available for inline and online monitoring of food. These include fluorescence spectroscopy, mid-infrared (MIR), near-infrared (NIR), nuclear magnetic resonance (NMR), etc. These techniques are usually used in combination with chemometric tools a to explore the information present in spectral data. This review article will discuss the potential of the above-mentioned spectroscopic techniques for monitoring chemical modifications of dairy products and the prediction of their functional properties during processing. The advantages and disadvantages of each technique are also discussed in this review. Finally, some conclusions are drawn, and the future trends of these methods are presented.
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Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage
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Autor/in / Beteiligte Person: | Loudiyi, Mohammed ; Temiz, Havva Tümay ; Sahar, Amna ; Haseeb Ahmad, Muhammad ; Boukria, Oumayma ; Hassoun, Abdo ; Aït-Kaddour, Abderrahmae ; Unité Mixte de Recherche sur le Fromage (UMRF) ; VetAgro Sup - Institut national d'enseignement supérieur et de recherche en alimentation, santé animale, sciences agronomiques et de l'environnement (VAS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Clermont Auvergne (UCA) ; University, Bingöl ; University of Agriculture Faisalabad (UAF) ; Université Sidi Mohamed Ben Abdellah (USMBA) ; Norwegian Institute of Food,Fisheries and Aquaculture Research (NOFIMA) |
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Zeitschrift: | ISSN: 1040-8398 ; Critical Reviews in Food Science and Nutrition ; https://vetagro-sup.hal.science/hal-03096876 ; Critical Reviews in Food Science and Nutrition, 2022, 62 (11), pp.3063-3087. ⟨10.1080/10408398.2020.1862754⟩, 2022 |
Veröffentlichung: | HAL CCSD ; Taylor & Francis, 2022 |
Medientyp: | academicJournal |
DOI: | 10.1080/10408398.2020.1862754 |
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