Background Traditional silicon-based sensors provide a viable solution for packaging,
detection, and quality control of agri-food in the cold chain. However, the limitations such as …

Artificial Intelligence (AI) technologies have been powerful solutions used to improve food
yield, quality, and nutrition, increase safety and traceability while decreasing resource …

Background Novel food matrices with high protein content and biological value, good amino
acid profile, and functionality based on algae, insects, plants, fungi, and microbial proteins …

Food processing is a complex, multifaceted problem that requires substantial human
interaction to optimize the various process parameters to minimize energy consumption and …

The quality and shelf life of meat and meat products are key factors that are usually
evaluated by complex and laborious protocols and intricate sensory methods. Devices with …

The deployment of various networks (eg, Internet of Things [IoT] and mobile networks),
databases (eg, nutrition tables and food compositional databases), and social media (eg …

Vinegar is a kind of traditional fermented food, there are significant variances in quality and
flavor due to differences in raw ingredients and processes. The quality assessment and …

Tea is the most widely consumed non-alcoholic beverage worldwide. In the tea sector, the
high demand for tea has led to an increase in the adulteration of superior tea grades. The …

Computer-aided food engineering (CAFE) can reduce resource use in product, process and
equipment development, improve time-to-market performance, and drive high-level …

This study investigated the effect of gamma irradiation on smoked bacon quality during
storage and developed a multi-quality prediction model based on gamma irradiation …