Food quality and safety are the essential hot issues of social concern. In recent years, there
has been a growing demand for real-time food information, and non-destructive testing is …

The current work focused on rapid and non-destructive determination of moisture content
(MC), free fatty acids (FFA) and peroxide value (PV) in shelled almonds, using reflectance …

Wheat flour (WF) is a common ingredient in staple foods. However, the presence of
intentional or unintentional adulterants makes it difficult to guarantee WF quality. Multi …

The addition of benzol peroxide (BPO) to wheat flour as a bleaching agent has been widely
recognized as an important food safety issue due to its negative effects on human health. To …

Protein content is one of the most crucial factors in soybean quality. However, the breeding
procedure necessitates the time-consuming and costly selection of elite genotypes from …

Extensive research has been performed on the in-field nondestructive evaluation (NDE) of
the physicochemical properties of 'Madoka'peaches, such as chromaticity (a*), soluble solids …

Almonds (Prunus dulcis) are highly nutritious fruit seeds and are widely consumed, mainly in
powder form (flour). With considerable economic value, this product has become a …

In recent years, the problem of food adulteration has become increasingly rampant,
seriously hindering the development of food production, consumption, and management …

Anthocyanins are an important micro-component that contributes to the quality factors and
health benefits of black rice. Anthocyanins concentration and compositions differ among rice …

Almonds are one of the most widely consumed seeds in the world, both for their taste and for
their high nutritional value. A rapid and non-destructive method to detect adulteration of …