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Technique de spectroscopie Raman pour l'analyse de la qualité des aliments

Technique de spectroscopie Raman pour l'analyse de la qualité des aliments

          
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About the Book

La technique de la spectroscopie Raman a été largement explorée dans la conception d'essais précis, transparents et concluants en matière de sécurité alimentaire et de contrôle de la qualité. Sa combinaison avec les algorithmes chimiométriques permet de garantir la sécurité des campagnes alimentaires. L'ouvrage met l'accent sur l'importance des pratiques de surveillance des aliments à l'aide de modèles de régression multivariés. L'applicabilité des différents modes de chimiométrie à la surveillance des pesticides, des additifs alimentaires et illicites, des métaux lourds, des agents pathogènes et de leurs métabolites par spectroscopie Raman est couverte pour la volaille, l'huile, les boissons et d'autres matrices alimentaires sélectionnées. La pertinence de la discrimination dans le contrôle et l'authentification de la qualité et de la sécurité des aliments est examinée. Enfin, il présente également les limites, les principaux défis et les perspectives. Le traitement chimiométrique des spectres mis en oeuvre avec une étape de prétraitement des échantillons plus simple ou sans complication fait de la technique de spectroscopie Raman une approche potentielle qui devrait permettre la détection simultanée et rapide de plusieurs analytes dans les matrices alimentaires.


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Product Details
  • ISBN-13: 9786208271299
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 216
  • Spine Width: 12 mm
  • Width: 152 mm
  • ISBN-10: 6208271290
  • Publisher Date: 05 Nov 2024
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 326 gr


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Technique de spectroscopie Raman pour l'analyse de la qualité des aliments
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