Food
From raw materials to the final produce available on the supermarket shelf, the monitoring of the production and distribution cycle of Food is equal to the importance in providing adequate answers to the regulations and concerns of producers and consumers, with regard to safety, authenticity and quality of food.
To achieve this, more precise and accurate analytical tools are needed in order to ensure origin, properties, falsification, and reliability of Food.
These key analytical requirements in Food Science, so strongly related to human health, can be successfully approached with EPR, MRI and NMR techniques.
The fruit juice industry needs sophisticated analytical control of authenticity and legal conformity
Origin authenticity can help you avoid paying overpriced cheap goods that do not correspond to their specifications.
Irradiated poultry bones or dried spices may contain a substantial amount of stable radicals which can be easily detected by EPR spectroscopy
NMR and Principal Components Analysis (PCA) are applied to a collective of 80 beer samples and partial least squares (PLS) regression is used to determine the original gravity of beer from NMR spectra.
Oxidative staling of beer occurs by a free radical process. During storage, even trace amounts of metals such as iron or copper will convert molecular oxygen to what are known as ROS (Reactive Oxygen Species).