Milk and milk products are nutritionally rich and consumed globally. Maintaining nutritional
quality and ensuring safety of these products have become one of the major topics in dairy …

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 …

In this study, blueberry anthocyanins, gelatin and Fe 2+ were incorporated into zein matrix
via electrospinning method to prepare colorimetric indicator films for monitoring milk …

Food spoilage is a major concern in the food industry, especially for highly perishable foods
such as beef. In this paper, we present a versatile Internet of Things (IoT)-enabled electronic …

The quality of fresh foods tends to deteriorate rapidly during harvesting, storage, and
transportation. Intelligent detection equipment is designed to monitor and ensure product …

In the present study, the focus was to evaluate the potential of three spectroscopic
techniques (Mid Infrared-MIR-, fluorescence, and multispectral imaging-MSI-) to check the …

Quality assessment of milk which is a comprehensive source of nutrients for humans and an
important raw material for other dairy products is required in the dairy industry. Rapid, cost …

Processing results in several kinds of dairy products with variable properties and shelf lives
that preserve and often enhance the unique nutritional and biological value of milk. Apart …

Lipids are one of the major biomolecules of our life with diverse structures and functions.
Dietary lipids are an essential source of nutrients and energy for humans. Even though the …

In the food industry, thermal treatments are generally an essential step to increase the shelf
life of the products. This is especially true for milk and dairy products in which heat …