Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications
Background The quality of products depends on their processing. Effective way of
monitoring and controlling these processes will ensure the quality and safety of products …
monitoring and controlling these processes will ensure the quality and safety of products …
Application of machine vision systems in aquaculture with emphasis on fish: state‐of‐the‐art and key issues
Demands of aquatic products are increasing dramatically during past decades. Also quality
assurance has gradually received more attention by both producers and consumers. Thus …
assurance has gradually received more attention by both producers and consumers. Thus …
Advanced techniques for hyperspectral imaging in the food industry: Principles and recent applications
Hyperspectral imaging (HSI) is a technology integrating optical sensing technologies of
imaging, spectroscopy, and chemometrics. The sensor of HSI can obtain both spatial and …
imaging, spectroscopy, and chemometrics. The sensor of HSI can obtain both spatial and …
Rapid prediction of phenolic compounds and antioxidant activity of Sudanese honey using Raman and Fourier transform infrared (FT-IR) spectroscopy
Fourier transform infrared with attenuated total reflectance (FTIR-ATR) and Raman
spectroscopy combined with partial least square regression (PLSR) were applied for the …
spectroscopy combined with partial least square regression (PLSR) were applied for the …
Fourier transform infrared and Raman and hyperspectral imaging techniques for quality determinations of powdery foods: A review
Fourier transform infrared (FT‐IR) and Raman and hyperspectral imaging (HSI) techniques
have emerged as reliable analytical methods for effectively characterizing and quantifying …
have emerged as reliable analytical methods for effectively characterizing and quantifying …
Data mining derived from food analyses using non-invasive/non-destructive analytical techniques; determination of food authenticity, quality & safety in tandem with …
Background Food quality, safety and authenticity are important issues for consumers,
governments, as well as the food industry. In the last decade, several researchers have …
governments, as well as the food industry. In the last decade, several researchers have …
Recent advances in muscle food safety evaluation: Hyperspectral imaging analyses and applications
As there is growing interest in process control for quality and safety in the meat industry, by
integrating spectroscopy and imaging technologies into one system, hyperspectral imaging …
integrating spectroscopy and imaging technologies into one system, hyperspectral imaging …
Rapid and non-invasive detection of fish microbial spoilage by visible and near infrared hyperspectral imaging and multivariate analysis
The feasibility of visible and near infrared hyperspectral imaging in the range of 400–1000
nm for determinating total viable counts (TVC) to evaluate microbial spoilage of fish fillets …
nm for determinating total viable counts (TVC) to evaluate microbial spoilage of fish fillets …
Emerging spectroscopic and spectral imaging techniques for the rapid detection of microorganisms: An overview
Microorganism contamination and foodborne disease outbreaks are of public concern
worldwide. As such, the food industry requires rapid and nondestructive methods to detect …
worldwide. As such, the food industry requires rapid and nondestructive methods to detect …
[HTML][HTML] Effects of combined roasting and steam cooking on NaCl reduction and quality changes in marinated salmon flesh as compared with roasting and water bath …
In this study, combining roasting with steam cooking was proposed to reduce sodium
chloride (NaCl) content during cooking operations. The NaCl reduction effects of roasting …
chloride (NaCl) content during cooking operations. The NaCl reduction effects of roasting …