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 …

Food is the foundation of human survival. With the development and progress of society,
people increasingly focus on the problems of food quality and safety, which is closely related …

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 …

Nondestructive detection of the nutritional parameters of pork is of great importance. This
study aimed to investigate the feasibility of applying hyperspectral image technology to …

It has been demonstrated that optical spectroscopy is a powerful tool for the quantitative
monitoring of the main chemical components in food. However, portable spectrometer for on …

In this study, ultra-violet (UV) and short-wave infra-red (SWIR) hyperspectral imaging (HSI)
was used to measure the concentration of phenolic flavour compounds on malted barley that …

In this study, partial least square (PLS) regression models were developed to predict
moisture content (MC)(model 1), CIELAB color (model 2) or all four parameters (model 3) of …

Raw beef imported into the European Union (EU) from third countries must fulfill the same
legal requirements as products from EU member states. Recently, the microbiological quality …

The potential of hyperspectral imaging with wavelengths of 380 to 1000 nm was used to
determine the pH of cooked sausages after different storage conditions (4° C for 1 d, 35° C …

This study aimed to investigate the degradation effects of different doses (0, 2, 4, 6, 8, and 10
kGy) of 60 Co-γ-irradiation on β-agonists, and systematically research the effects of …