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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Application of NIR and FTIR in Food Analysis
Valeriy Babushkin1, Alexander Spiridonov2 and Alexey Kozhukhar3
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DOI:10.17265/2159-5348/2016.02.007
1. Application Specialist, Foss Russia, Novoryazanskaya street, build. 31/7, block 24, Moscow105066, Russia 2. Application Team Leader, Foss Russia, Novoryazanskaya street, build. 31/7, block 24, Moscow105066, Russia 3. Senior Application Specialist, Foss Russia, Novoryazanskaya street, build. 31/7, block 24, Moscow105066, Russia
In this paper, we will review the most common spectroscopy technologies for food analysis, their differences and purpose of these differences. Based on the advantages and disadvantages of each technology, we will consider the most appropriate one for every segment of food analysis.
NIR, spectroscopy, food analysis, chemometrics.