Brazilian Corporation for Agricultural Research, Embrapa Instrumentation, P.O. Box 741, São Carlos 13560-970, SP, Brazil.
Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.
Molecules. 2022 Dec 13;27(24):8831. doi: 10.3390/molecules27248831.
In the past two decades, there have been remarkable changes in the way we analyze the physical, chemical, and sensory properties of fresh and processed food products, with the progressive replacement of traditional wet analytical methods (destructive, laborious, time-consuming, and requiring the use of hazardous chemicals) with new, fast, non-destructive physical methods where the analysis is performed in a single step, after validation, and without the use of chemical reagents [...].
在过去的二十年中，我们分析新鲜和加工食品的物理、化学和感官特性的方法发生了显著变化，传统的湿法分析方法（破坏性、繁琐、耗时且需要使用危险化学品）逐渐被新的快速、无损的物理方法所取代，这些新方法可以在单个步骤中进行分析，并且经过验证后无需使用化学试剂[...]。
