Fluorescence spectroscopy for beer quality analysis
Vivek Kumar and Arunima Singh, Department of Food Technology, Harcourt Butler Technical University, Kanpur, Uttar Pradesh, India
Abstract
Determining the quality of food products includes the investigation of quick and efficient methods for analysis that may be directly used on the samples without the need for sample pretreatment. Spectroscopic methods along with chemometrics, one of the quick methods, are being used for determining the quality of food beverages. The use of fluorescence in the food products is very common in recent times. Fluorescence spectroscopy has been used for quantitative determination of bioactive compounds, and it also determines the functional properties ...
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