Bioelectrical impedance analysis and bioelectrical impedance spectroscopy (BIA/BIS) of
tissues reveal important information on molecular composition and physical structure that is …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

Consumers and governments are increasingly interested in the safety, authenticity and
quality of food commodities. This has driven attention towards non-invasive sensing …

Electromagnetic heating, such as microwave and radiofrequency (RF) heating, finds
applications in many food processes in industry and at home, including reheating …

Novel freezing solutions are constantly being developed to reduce quality loss in meat
production chains. However, there is limited focus on identifying the sensitive analytical tools …

The frequency-dependent behaviour of the dielectric properties of biological tissues in the
frequency range below 1 kHz has been under debate since the past century. Here, we …

Microwave dielectric relaxation measurements by a time‐domain reflectometry (TDR)
method were performed on solid and liquid foods, covering the frequency range between …

The study of the dielectric properties of tissues plays a key role in understanding the
interaction between electromagnetic energy and the human body, for safety assessments of …

A statistical data fitting model is a common and effective analysis method for the
classification of fish freshness by electrochemical impedance spectroscopy (EIS). However …

Beta dispersion is found in living tissue in the kilohertz–megahertz range and is caused by
the cellular structure of biological materials with low frequency properties caused by cell …