Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends
Wheat flour is a food ingredient used in different processed food products, including pasta, cake, bread, among others. Therefore, the authentication and assurance of good quality are of great importance. Traditional techniques used for quality parameters determinations are laborious, destructive, a...
| Main Authors: | , , , , |
|---|---|
| Format: | article |
| Language: | Inglés |
| Published: |
Elsevier
2022
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11939/8351 https://www.sciencedirect.com/science/article/abs/pii/S0956713522003085 |
| _version_ | 1855032774763741184 |
|---|---|
| author | Badaró, Amanda Teixeira Hebling e Tavares, João Pedro Blasco, José Aleixos, Nuria Barbin, Douglas Fernandes |
| author_browse | Aleixos, Nuria Badaró, Amanda Teixeira Barbin, Douglas Fernandes Blasco, José Hebling e Tavares, João Pedro |
| author_facet | Badaró, Amanda Teixeira Hebling e Tavares, João Pedro Blasco, José Aleixos, Nuria Barbin, Douglas Fernandes |
| author_sort | Badaró, Amanda Teixeira |
| collection | ReDivia |
| description | Wheat flour is a food ingredient used in different processed food products, including pasta, cake, bread, among others. Therefore, the authentication and assurance of good quality are of great importance. Traditional techniques used for quality parameters determinations are laborious, destructive, and demand chemical analysis. Hence, it is necessary the development of techniques capable to overcome these disadvantages. Spectral techniques are rapid, non-destructive, and chemical-free. This review approaches the applications of Near Infrared (NIR) Spectroscopy, Fourier Transform Near-Infrared (FT-NIR) Spectroscopy, and Hyperspectral Imaging (HSI) in wheat flour and wheat-based products authentication and assessment of quality parameters, composition, and contamination. Considering the need from the processing industry for a rapid analysis, moving the bench-top analytical system to the production line, future studies can explore in/on-line applications of these techniques for industrial processing lines and compare the use of handheld and benchtop spectrometers in these applications. |
| format | article |
| id | ReDivia8351 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | ReDivia83512025-04-25T14:48:56Z Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends Badaró, Amanda Teixeira Hebling e Tavares, João Pedro Blasco, José Aleixos, Nuria Barbin, Douglas Fernandes Hyperspectral imaging Non-destructive techniques Q01 Food science and technology Q04 Food composition N20 Agricultural machinery and equipment Near infrared spectroscopy Bread Pasta Wheat flour Food quality Wheat flour is a food ingredient used in different processed food products, including pasta, cake, bread, among others. Therefore, the authentication and assurance of good quality are of great importance. Traditional techniques used for quality parameters determinations are laborious, destructive, and demand chemical analysis. Hence, it is necessary the development of techniques capable to overcome these disadvantages. Spectral techniques are rapid, non-destructive, and chemical-free. This review approaches the applications of Near Infrared (NIR) Spectroscopy, Fourier Transform Near-Infrared (FT-NIR) Spectroscopy, and Hyperspectral Imaging (HSI) in wheat flour and wheat-based products authentication and assessment of quality parameters, composition, and contamination. Considering the need from the processing industry for a rapid analysis, moving the bench-top analytical system to the production line, future studies can explore in/on-line applications of these techniques for industrial processing lines and compare the use of handheld and benchtop spectrometers in these applications. 2022-09-21T12:25:41Z 2022-09-21T12:25:41Z 2022 article acceptedVersion Badaró, A. T., Hebling e Tavares, J. P., Blasco, J., Aleixos, N. & Barbin, D. F. (2022). Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends. Food Control, 140, 109115. 0956-7135 http://hdl.handle.net/20.500.11939/8351 10.1016/j.foodcont.2022.109115 https://www.sciencedirect.com/science/article/abs/pii/S0956713522003085 en Atribución-NoComercial-SinDerivadas 3.0 España http://creativecommons.org/licenses/by-nc-nd/3.0/es/ openAccess Elsevier electronico |
| spellingShingle | Hyperspectral imaging Non-destructive techniques Q01 Food science and technology Q04 Food composition N20 Agricultural machinery and equipment Near infrared spectroscopy Bread Pasta Wheat flour Food quality Badaró, Amanda Teixeira Hebling e Tavares, João Pedro Blasco, José Aleixos, Nuria Barbin, Douglas Fernandes Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends |
| title | Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends |
| title_full | Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends |
| title_fullStr | Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends |
| title_full_unstemmed | Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends |
| title_short | Near infrared techniques applied to analysis of wheat-based products: Recent advances and future trends |
| title_sort | near infrared techniques applied to analysis of wheat based products recent advances and future trends |
| topic | Hyperspectral imaging Non-destructive techniques Q01 Food science and technology Q04 Food composition N20 Agricultural machinery and equipment Near infrared spectroscopy Bread Pasta Wheat flour Food quality |
| url | http://hdl.handle.net/20.500.11939/8351 https://www.sciencedirect.com/science/article/abs/pii/S0956713522003085 |
| work_keys_str_mv | AT badaroamandateixeira nearinfraredtechniquesappliedtoanalysisofwheatbasedproductsrecentadvancesandfuturetrends AT heblingetavaresjoaopedro nearinfraredtechniquesappliedtoanalysisofwheatbasedproductsrecentadvancesandfuturetrends AT blascojose nearinfraredtechniquesappliedtoanalysisofwheatbasedproductsrecentadvancesandfuturetrends AT aleixosnuria nearinfraredtechniquesappliedtoanalysisofwheatbasedproductsrecentadvancesandfuturetrends AT barbindouglasfernandes nearinfraredtechniquesappliedtoanalysisofwheatbasedproductsrecentadvancesandfuturetrends |