Journal of Experimental Food Chemistry

Abstract

Abdulateef Adeniyi*

Food analysis is the control dealing with the study, development, application of analytical procedures for defines the properties of foods and their constituents. Analytical processing involves the interaction between analysts and collections of aggregated data that may have been reformulated into alternate representational forms as a means for improved analytical performance [1]. The most common analytical methods for food quality estimation are mass spectrometry (ms), capillary electrophoresis (ce), infrared spectroscopy (ir) usually coupled to liquid (lc) or gas chromatography (gc) and nuclear magnetic resonance (nmr) spectroscopy