Repozytorium publikacji - Politechnika Gdańska

Volatile compounds carry valuable information regarding the properties of foodstuffs. Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or authenticity. A better understanding of the multitude of transformations which occur during food processing could facilitate the optimisation of production, increase the desirability of food products, and also their wholesomeness. However, as some of these transformations are fast-paced, it is necessary to monitor them using techniques which enable real-time determination of volatiles, such as proton transfer reaction–mass spectrometry (PTR–MS). Recent years have seen a marked increase in its use in food analysis, since it can be used to obtain insight into the dynamics of the monitored processes and can be the basis for precise quality control methods for food processing. This review highlights recent works in which PTR–MS was used in monitoring during foodstuffs production, preparation and storage.

Autorzy

• dr inż. Tomasz Majchrzak link otwiera się w nowej karcie ,
• dr inż. Wojciech Wojnowski link otwiera się w nowej karcie ,
• prof. dr hab. inż. Andrzej Wasik link otwiera się w nowej karcie