The increasing concerns toward the quality and health of food products have necessitated
accurate and precise analytical methods in order to guarantee the quality of food. It is …

Background The global spice industry, recognized for its aromatic profiles and culinary
significance, is susceptible to issues of adulteration, mislabeling, and contamination. These …

The long-term storage of rice will inevitably be involved in the deterioration of edible quality,
and aged rice poses a great threat to food safety and human health. The acid value can be …

Background In order to obtain more economic gains, some food products are adulterated
with low‐cost substances, if they are toxic, they may pose public health risks. This has called …

Near-infrared spectroscopy (NIRS) provides broadbands, overtones, and combinations of
organic-bond vibrations and has been used to characterize agricultural and food products …

The aim of this study was to investigate the potential of a micro-electromechanical NIR
spectrophotometer (NIR-MEMS) and visible (Vis)/NIR hyperspectral imaging (HSI) systems …

Abstract The mislabelled Khao Dawk Mali 105 rice coming from other geographical region
outside the Thung Kula Rong Hai region is extremely profitable and difficult to detect; to …

This research aimed to study the combination of NIR spectroscopy and machine learning for
monitoring chilli sauce adulterated with papaya smoothie. The chilli sauce was produced by …

Powdered pepper is very susceptible to be adulterated by flour. Adulteration of online-
marketed powdered pepper product by tapioca flour was investigated by employing the FTIR …

Onion powder has been frequently adulterated with cheaper materials to boost revenues for
scammers. The effective technique is necessary for the application of authentication of onion …