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The role of NIR spectroscopy for food analysis

Near-infrared spectroscopy (NIR) refers to the study of the interaction between matter and light within the electromagnetic spectrum's near-infrared region which ranges from 750 to 2500 nm [1] . When infrared light interacts with a sample's molecules, the amount of electromagnetic energy that is reflected, transmitted, and absorbed for each wavelength depends on the bond types present in the sample [1] . The C-H, N-H, and OH vibration bonds are the most prevalent in the NIR region, determining the spectra shape of a given substance.

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