Abstract
This review presents an overall glance at selected instrumental analytical techniques and methods used in food analysis, focusing on their primary food science research applications. The methods described represent approaches that have already been developed or are currently being implemented in our laboratories. Some techniques are widespread and well known and hence we will focus only in very specific examples, whilst the relatively less common techniques applied in food science are covered in a wider fashion. We made a particular emphasis on the works published on this topic in the last five years. When appropriate, we referred the reader to specialized reports highlighting each technique’s principle and focused on said technologies’ applications in the food analysis field. Each example forwarded will consider the advantages and limitations of the application. Certain study cases will typify that several of the techniques mentioned are used simultaneously to resolve an issue, support novel data, or gather further information from the food sample.
Highlights
Food is a primary animal and human need; food quality and safety are critical areas of focus in food analysis [1]
We suggest the reader an interesting manuscript prepared by Foroutan and coworkers [46], which uses several analytical techniques and evaluate their contributions to milk composition determination
The selected applications of the above techniques in food analysis demonstrate that answering complex questions and practical problems will require more than one technique or even several techniques
Summary
Food is a primary animal and human need; food quality and safety are critical areas of focus in food analysis [1]. Government and official agencies, must concern themselves with enforcing guaranteed food labeling compliance, nutritional quality, and food origin (see, for example, [9–11]), as well as the public perception of health and dietary declarations Food safety is another issue closely related to human and animal health. The consumer and industry demands the research communities to implement assays that might help, in turn, device measures (including regulations) to address the issues mentioned above This has prompted food scientists to search for new approaches and tools to respond to major current food quality, safety, and authenticity problems. The methods below represent approaches that have already been developed or are currently being implemented in our laboratories
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