Food quality has recently received considerable attention from governments, researchers,
and consumers due to the increasing demand for healthier and more nutritious food …

Recent years have seen a growing convergence between digital, physical, and biological
disciplines, heralding a major shift in agriculture and the food industry, led by advanced …

Fish and other seafood products are essential dietary components that are highly
appreciated and consumed worldwide. However, the high perishability of these products …

Quantum mechanical calculations are routinely used as a major support in mid-infrared
(MIR) and Raman spectroscopy. In contrast, practical limitations for long time formed a …

In recent years, spectral analysis methods have developed rapidly. A key feature is the use
of chemometric methods to process spectral data for performing qualitative and quantitative …

The number of food frauds in coconut-based products is increasing due to higher consumer
demands for these products. Rising health consciousness, public awareness and increased …

Near-infrared (NIR) spectroscopy is a valued analytical tool in various applications involving
polymers. However, complex nature of NIR spectra imposes difficulties in their direct …

This study assessed the impact of reducing dissolved oxygen (DO) content on the quality of
UHT milk using a flash deoxygenation treatment. Flash deoxygenation was designed based …

Donkey milk (DM) is an emerging foodstuff, gaining increasing attention due to its nutritional
properties. As a high value-added product, it can be subjected to adulteration with cheaper …

The use of Infrared (IR) in milk sanitation shows potential for reducing microorganisms while
preserving quality. However, its use in milk and dairy products is still limited. Thermal …