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The use of qualitative analysis in food research and technology: Considerations and reflections from an applied point of view

The application of qualitative analytical techniques is usually associated with the analysis of data sets targeting issues related with the presence or absence of a particular class or type of sample, pattern recognition and cluster analysis. In food sciences, these techniques are generally used to deal with the authenticity, classification, discrimination, fraud and origin of foods. In recent years, qualitative analysis became more relevant in both food research and industry applications, addressing fraud and traceability concerns in the food value chain. In this overview, some of the most common classification methods and techniques used in food sciences will be briefly described, with emphasis on the validation, interpretation and reporting of the results obtained.

History

Volume

10

Issue

4

Start Page

964

End Page

969

Number of Pages

6

eISSN

1936-976X

ISSN

1936-9751

Publisher

Springer, USA

Peer Reviewed

Yes

Open Access

No

Author Research Institute

Institute for Future Farming Systems

Era Eligible

Yes

Journal

Food Analytical Methods