Spectroscopic method for the authentication of vegetable matter

Kemsley, E. K. ORCID: https://orcid.org/0000-0003-0669-3883, Belton, P. S., McCann, M. C., Ttofis, S., Wilson, R. H. and Delgadillo, I. (1994) Spectroscopic method for the authentication of vegetable matter. Food Control, 5 (4). pp. 241-243. ISSN 0956-7135

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Infrared spectroscopy, in combination with classical discriminant analysis, was used to investigate the composition of the cell walls extracted from a number of plant species. It was shown that apple cell walls gave rise to a characteristic spectrum that allowed the discrimination of apple from a range of other plant species. The conclusion drawn is that infrared spectroscopy is potentially of value for the identification of plant cell walls, opening up the possibility that the technique may be useful for the authentication of fruit-containing products.

Item Type: Article
Uncontrolled Keywords: authentication,fruit,infrared spectroscopy,biotechnology,food science ,/dk/atira/pure/subjectarea/asjc/1300/1305
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Depositing User: LivePure Connector
Date Deposited: 06 Feb 2023 09:31
Last Modified: 06 Feb 2023 09:31
URI: https://ueaeprints.uea.ac.uk/id/eprint/90990
DOI: 10.1016/0956-7135(94)90023-X

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