The trans fatty acids (TFAs) in food are mainly generated from the ruminant animals (meat
and milk) and processed oil or oil products. Excessive intake of TFAs (> 1% of total energy …

Artificial intelligence (AI) has embodied the recent technology in the food industry over the
past few decades due to the rising of food demands in line with the increasing of the world …

Near infrared (NIR) spectroscopy represents an emerging analytical technique, which is
enjoying increasing popularity in the food processing industry due to its low running costs …

Consumer demand for quality and healthfulness has led to a higher need for quality
assurance in meat production. This requirement has increased interest in near-infrared …

The feasibility of combining spectral and textural information from hyperspectral imaging to
improve the prediction of the C16: 0 and C18: 1 n9 contents for lamb was explored. 29 and …

Meat and meat products are popular foods due to their balanced nutritional nature and their
availability in a variety of forms. In recent years, due to an increase in the consumer …

In this study, near infrared (NIR) spectroscopy was used to predict the resin content and
volatile content of CF/PPBESK prepreg. Mathematical models between resin and volatile …

This study compares a miniaturized spectrophotometer to benchtop and hand-held Vis-NIR
instruments in the spectral range of 900–1700 nm for prediction of intramuscular fat (IMF) …

In the last decade, there has been a significant development in rapid, non-destructive and
non-invasive techniques to evaluate carcass composition and meat quality of meat species …

Near-infrared spectroscopy (NIRS) has become a more popular approach for quantitative
and qualitative analysis of feeds, foods and medicine in conjunction with an arsenal of …