Microwave processing techniques and their recent applications in the food industry
Background Microwave processing techniques have been extensively used in the food
industry due to its significant reduction in cooking time and energy consumption. Microwave …
industry due to its significant reduction in cooking time and energy consumption. Microwave …
Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments
Background Advanced food processing technologies such as microwave heating have
experienced increased popularity, as alternatives to conventional processing methods for …
experienced increased popularity, as alternatives to conventional processing methods for …
Emerging non-destructive terahertz spectroscopic imaging technique: Principle and applications in the agri-food industry
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 …
years. In order to guarantee human heath, it is essential to develop a rapid and non …
Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest …
Background Microwave-assisted extraction (MAE) have gained enormous popularity as a
preferred method for the recovery of various active compounds from food materials. They …
preferred method for the recovery of various active compounds from food materials. They …
Combined hot-air and microwave-vacuum drying for improving drying uniformity of mango slices based on hyperspectral imaging visualisation of moisture content …
YY Pu, DW Sun - Biosystems Engineering, 2017 - Elsevier
Highlights•A PLS model was developed for accurate prediction of MC of mango slices.•MC
distribution maps showed non-uniform drying on samples dried by HAD or MVD.•Combined …
distribution maps showed non-uniform drying on samples dried by HAD or MVD.•Combined …
Meat quality evaluation by hyperspectral imaging technique: an overview
During the last two decades, a number of methods have been developed to objectively
measure meat quality attributes. Hyperspectral imaging technique as one of these methods …
measure meat quality attributes. Hyperspectral imaging technique as one of these methods …
Factors affecting the water holding capacity of red meat products: A review of recent research advances
Q Cheng, DW Sun - Critical reviews in food science and nutrition, 2008 - Taylor & Francis
The water holding capacity of meat products is a very important quality attribute which has
an influence on product yield, which in turn has economic implications, but is also important …
an influence on product yield, which in turn has economic implications, but is also important …
Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review
Freezing is one of the most widespread used preservation methods for meats including fish
meat. Traditional freezing methods such as air blast freezing and cryogenic freezing could …
meat. Traditional freezing methods such as air blast freezing and cryogenic freezing could …
Recent advances in nanofabrication techniques for SERS substrates and their applications in food safety analysis
The ability to analyze food safety and quality in a quick, sensitive, and reliable manner is of
high importance in food industry. Surface-enhanced Raman scattering (SERS), which is …
high importance in food industry. Surface-enhanced Raman scattering (SERS), which is …
Non-destructive assessment of instrumental and sensory tenderness of lamb meat using NIR hyperspectral imaging
The purpose of this study was to develop and test a hyperspectral imaging system (900–
1700nm) to predict instrumental and sensory tenderness of lamb meat. Warner–Bratzler …
1700nm) to predict instrumental and sensory tenderness of lamb meat. Warner–Bratzler …