The feasibility of combining spectral and textural information from hyperspectral imaging to
predict the moisture content and storage time of cooked beef was explored. A total of 10 …

The contents of amylose and amylopectin in sorghum directly affects the quality and yield of
liquor. Hyperspectral imaging (HSI) is an emerging technology widely applied in the content …

In this study, the potential of hyperspectral imaging (HSI) for predicting hydroxyproline
content in chicken meat was investigated. Spectral data contained in the hyperspectral …

Hyperspectral data in 900–1700 nm range was mined for rapid and non-destructive
determination of chicken chemical compositions. Hyperspectral images of chicken flesh …

Lipid and protein oxidation are the main causes of meat deterioration during freezing.
Traditional methods using hyperspectral imaging (HSI) need to train multiple independent …

The crude protein content is critical to quality assessment when screening for nutrients, taste
quality and commercial value. Thus, this study performed a non-destructive and rapid …

White striping (WS), an emerging muscle myopathy in poultry industry, is gaining increasing
attention globally. In this study, visible and near-infrared hyperspectral imaging (HSI, 400 …

S-ovalbumin content is an indicator of egg freshness and has an important impact on the
quality of processed foods. The objective of this study is to develop simplified models for …

Accurate and rapid determination of nitrite contents is an important step for guaranteeing
sausage quality. This study attempted to mine hyperspectral data in the range of 900-1700 …

In this research, the hyperspectral imaging technique was employed to realize the rapid and
accurate detection of the reducing sugar and amino acid nitrogen contents of Daqu during …