ABSTRACT
Food composition is the basis for almost everything in nutrition and there has been a lot of attention recently in the field of agriculture to make food supply more nutritious. Near-infrared spectroscopy has been employed to measure moisture, fat, protein, and carbohydrate content in a wide variety of foods. Mizrach used ultrasound spectroscopy to control the quality of fresh vegetables and fruits in both pre- and postharvest applications. Raman spectroscopy, which is an alternative and a complementary technique to infrared spectroscopy, is similarly applied to study water, carbohydrate, protein, and fat structure in food samples. Several nuclear magnetic resonance (NMR) spectroscopy techniques can be used for protein content determination. The milk metabolites were extracted at different stages of lactation and metabolite identification and quantification was made by NMR spectroscopy. Multivariate statistical analysis and NMR spectroscopy together may represent a useful tool for the postharvest control of table grapes.
