Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and
determination of components, additives, and contaminants in raw materials and products will …

The aim of this study was to determine quality parameters of Croatian traditional meat
products (TMPs) via the analysis of their sensory and nutritive parameters, including …

The industrial packaging of meat products is an important process factor to preserve high
quality and prolong shelf life by reducing microbial growth, lipid oxidation, and enzymatic …

Artificial neural network models are machine-learning systems, a type of artificial
intelligence. They have been inspired by and developed along the working principles of the …

The aim of the present study was to investigate the effect of natural antimicrobials: nisin,
cinnamon essential oil (CEO), ethylenediaminetetraacetate (EDTA) and their combinations …

In products from quality labels a sensory analysis is obligatory although this is a slow and
expensive process. This study examines the prediction of the sensory parameters of chorizo …

Under unsuitable sales conditions, red meat containing rich amount of protein might receive
a negative perception from consumers. Importantly, nutrients lose their effectiveness, while …

The paper studied quality evaluation of Jadeite-jade color green through GemDialogue.
There are five green-related color codes in GemDialogue, including G2Y, Y2G, G, B2G and …

Based on the uniform color space International Commission on Illumination (CIE) 1976 L* a*
b*, the color green of 728 pieces of jadeite-jade was quantitatively characterized by the …

The objectives of this study were to determine the anti-Listeria and general antimicrobial
properties of nisin, rosemary, and EDTA alone and in combination on Listeria …