Identification and Assignation of Food Products by Nondestructive Methods

Abstract

Some nondestructive methods for food products qualification and authenticity assuring were outlined briefly. Food texture testing equipments, methods based on chemical sensors and the electrical tomography, as a new type of picture forming are among the listed methods. The application of NMR and NIR spectroscopy, as well as the UH, CT and MR imaging were also reviewed in more detailed. Finally the relationship among the producing of products of animal origin, the quality evaluation process and the nutrimarketing were demonstrated.