Informing Spectroscopists for Over 40 Years

Glowing colours of foods: application of fluorescence and chemometrics in food studies

Whilst the major components of food are usually non-fluorescent, many minor food components that affect its nutritive, compositional and technological quality are fluorescent. Given its sensitivity, ease of use and non-destructive nature, this makes it useful in many applications around monitoring food processing and in fundamental food research.

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