Meat analogue products are considered to help consumers reducing their meat
consumption. Their key success factor is their high similarity in sensory properties compared …

During the past decade, hyperspectral imaging (HSI) has been rapidly developing and
widely applied in the food industry by virtue of the use of chemometric techniques in which …

Meat is one of the most consumed agro‐products because it contains proteins, minerals,
and essential vitamins, all of which play critical roles in the human diet and health. Meat is a …

Real-time detection of frozen meat freshness without thawing is important. This study
investigates inspection of frozen pork quality attributes without thawing using fluorescence …

Hyperspectral imaging is built with the aggregation of imaging, spectroscopy and
radiometric techniques. This technique observes the sample behaviour when it is exposed …

In recent years, hyperspectral imaging has gained a wide recognition as a non-destructive
and fast quality and safety analysis and assessment method for a wide range of food …

Quinoa flour is prone to economically motivated adulteration due to its high nutritional value
and growing demand worldwide. In this study, portable near-infrared spectroscopy (NIRS) …

Background The safety and quality of agri-food products is a critical public concern over the
years. In order to guarantee human heath, it is essential to develop a rapid and non …

Nowadays, near-infrared spectroscopy (NIR) has become one of the most efficient and
advanced techniques for analysis of food products. Many relevant researches have been …

Variable selection is a critical step for designing a dedicated multispectral real-time system
from multicollinearity spectral data. It improves the prediction ability of the calibration model …