Applications of machine learning techniques for enhancing nondestructive food quality and safety detection
In considering the need of people all over the world for high-quality food, there has been a
recent increase in interest in the role of nondestructive and rapid detection technologies in …
recent increase in interest in the role of nondestructive and rapid detection technologies in …
[HTML][HTML] Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables
Background Fruits and vegetables are an essential class of food with enormous nutritional
and commercial gains. With the surge in interest for nutraceuticals, the demand for high …
and commercial gains. With the surge in interest for nutraceuticals, the demand for high …
Improving modification of structures and functionalities of food macromolecules by novel thermal technologies
Background The macromolecules in the food system such as starch, protein and lipid are
essential components and major sources of calories in the human diet. Thermal treatment is …
essential components and major sources of calories in the human diet. Thermal treatment is …
[HTML][HTML] Feature construction methods for processing and analysing spectral images and their applications in food quality inspection
Background Hyperspectral imaging (HSI) technology fusing spectroscopic technology and
imaging technology has been proposed to achieve rapid and non-destructive inspection of …
imaging technology has been proposed to achieve rapid and non-destructive inspection of …
[HTML][HTML] Predicting wheat gluten concentrations in potato starch using GPR and SVM models built by terahertz time-domain spectroscopy
The purpose of this study was for the first time to explore the feasibility of terahertz (THz)
spectral imaging for the detection of gluten contents in food samples. Based on the obtained …
spectral imaging for the detection of gluten contents in food samples. Based on the obtained …
[HTML][HTML] Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches
The effects of near-infrared (NIRD), mid-infrared (MIRD), far-infrared (FIRD), microwave
(MWD), and hot air drying (HAD) on drying kinetic, colour, phytochemical composition, and …
(MWD), and hot air drying (HAD) on drying kinetic, colour, phytochemical composition, and …
Effect of processing technologies on the digestibility of egg proteins
Egg and egg products are a rich source of highly bioavailable animal proteins. Several
processing technologies can affect the structural and functional properties of these proteins …
processing technologies can affect the structural and functional properties of these proteins …
[HTML][HTML] Monitoring of moisture contents and rehydration rates of microwave vacuum and hot air dehydrated beef slices and splits using hyperspectral imaging
Abstract Effects of food microstructure and processing methods on moisture migration in
food during processing are important for improving product quality. This study evaluated the …
food during processing are important for improving product quality. This study evaluated the …
Recent advances in muscle food safety evaluation: Hyperspectral imaging analyses and applications
As there is growing interest in process control for quality and safety in the meat industry, by
integrating spectroscopy and imaging technologies into one system, hyperspectral imaging …
integrating spectroscopy and imaging technologies into one system, hyperspectral imaging …
[HTML][HTML] In-situ indirect measurements of real-time moisture contents during microwave vacuum drying of beef and carrot slices using terahertz time-domain …
Moisture content (MC) is a critical quality indicator for food drying processing, however
achieving in-situ non-destructive analyses of dynamic MC of products during processing is …
achieving in-situ non-destructive analyses of dynamic MC of products during processing is …