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标题:Raman spectroscopic techniques for detecting structure and quality of frozen foods: principles and applications
时间:2020-10-18 23:49:05
DOI:10.1080/10408398.2020.1828814
大小:2254 kb
页数:19 PAGES
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目录:
  • Abstract
    • Introduction
    • Principles of Raman spectroscopic techniques
      • Raman scattering and spectroscopy
      • Dispersive Raman spectroscopy
      • Fourier Transform Raman Spectroscopy
      • Spatially offset Raman spectroscopy
      • Micro-Raman spectroscopy
    • Detection of structures of frozen food components
      • Protein structures
        • Protein secondary structure
        • Protein local environments
      • Lipid structure
      • Water structure
      • Other structures
    • Detection of quality of frozen foods
      • Frozen aquatic products
      • Frozen raw meat and meat products
      • Other frozen foods
    • Limitations and future trends
    • Conclusions
    • Disclosure statement
    • Funding
    • References

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