نبذة مختصرة : Ovaj rad daje pregled dosad objavljenih znanstvenih radova vezanih uz primjenu infracrvene spektroskopije s Fourierovom transformacijom (FTIR) u mikrobiologiji i analizi hrane. Također, u radu je dan kratak pregled općeg principa FTIR spektroskopije te su istaknute njene prednosti u usporedbi s klasičnim analitičkim metodama. Pregledom su obuhvaćeni dosad objavljeni znanstveni radovi koji su se bavili analizom mliječnih proizvoda, meda, vina, kave, toksina u hrani te krivotvorenja hrane. Iako je FTIR spektroskopija relativno nova metoda u analitici hrane, pokazala se korisnom i pouzdanom metodom za analizu kompleksnih uzoraka, pa će u budućnosti zasigurno imati širu primjenu. ; This thesis gives a review of the published scientific papers related to the application of Fourier transform infrared spectroscopy (FTIR) in microbiology and food analysis. It also provided a brief insight into the general principles of FTIR spectroscopy and its advantages over classical analyti cal methods. The review covers published scientific papers related to the analysis of dairy products, honey, wine, coffee, toxic and harmful substances in food, as well as rapid authentication and detection of food adulteration. Although FTIR spectroscopy is a relatively new method in food analysis, it has proven to be a useful and reliable analytical method for the investigation of complex samples and will certainly find much wider application in the foreseeable future.
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