Nondestructive measurement of total volatile basic nitrogen (TVB-N) in pork meat by integrating near infrared spectroscopy, computer vision and electronic nose …
L Huang, J Zhao, Q Chen, Y Zhang - Food chemistry, 2014 - Elsevier
Total volatile basic nitrogen (TVB-N) content is an important reference index for evaluating
pork freshness. This paper attempted to measure TVB-N content in pork meat using …
pork freshness. This paper attempted to measure TVB-N content in pork meat using …
Effects of nanoemulsion-based chicken bone gelatin-chitosan coatings with cinnamon essential oil and rosemary extract on the storage quality of ready-to-eat chicken …
The objective of this article was to fabricate and characterize the nanoemulsion-based
chicken bone gelatin-chitosan coating with cinnamon essential oil and rosemary extract …
chicken bone gelatin-chitosan coating with cinnamon essential oil and rosemary extract …
Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) …
J Cai, Q Chen, X Wan, J Zhao - Food Chemistry, 2011 - Elsevier
Total volatile basic nitrogen (TVB-N) content is one of important index of pork's freshness,
and Warner–Bratzler shear force (WBSF) is seen as the important index of pork's …
and Warner–Bratzler shear force (WBSF) is seen as the important index of pork's …
One-minute fish freshness evaluation by testing the volatile amine gas with an ultrasensitive porous-electrode-capped organic gas sensor system
In this work, we successfully demonstrate a fast method to determine the fish freshness by
using a sensing system containing an ultrasensitive amine gas sensor to detect the volatile …
using a sensing system containing an ultrasensitive amine gas sensor to detect the volatile …
Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a …
H Li, Q Chen, J Zhao, M Wu - LWT-Food Science and Technology, 2015 - Elsevier
Total volatile basic nitrogen (TVB-N) content is an important indicator in evaluating pork
meat's freshness. This paper attempted a new strategy for measurement of TVB-N content in …
meat's freshness. This paper attempted a new strategy for measurement of TVB-N content in …
[HTML][HTML] Evaluation of the total volatile basic nitrogen (TVB-N) content in fish fillets using hyperspectral imaging coupled with deep learning neural network and meta …
Abstract Recently, hyperspectral-imaging (HSI), as a rapid and non-destructive technique,
has generated much interest due to its unique potential to monitor food quality and safety …
has generated much interest due to its unique potential to monitor food quality and safety …
Antioxidative and antimicrobial activities of liquid smoke nanocapsules using chitosan and maltodextrin and its application on tuna fish preservation
The aim of the study was to investigate the antioxidative and antimicrobial activities of liquid
smoke (LS) nanocapsules from coconut shell using chitosan and maltodextrin as …
smoke (LS) nanocapsules from coconut shell using chitosan and maltodextrin as …
Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet
This study investigated the feasibility of developing a multispectral imaging method using
key wavelengths from hyperspectral images for modeling and simultaneously predicting …
key wavelengths from hyperspectral images for modeling and simultaneously predicting …
Quality predictive models of grass carp (Ctenopharyngodon idellus) at different temperatures during storage
L Zhang, X Li, W Lu, H Shen, Y Luo - Food control, 2011 - Elsevier
To study quality changes in cold chain circulation, kinetic models were developed to predict
the freshness changes of grass carp at different temperatures during storage. Sensory …
the freshness changes of grass carp at different temperatures during storage. Sensory …
[HTML][HTML] Effects of Various Drying Methods on Physicochemical Characteristics and Textural Features of Yellow Croaker (Larimichthys Polyactis)
BS Kim, BJ Oh, JH Lee, YS Yoon, HI Lee - Foods, 2020 - mdpi.com
The physicochemical characteristics and textural properties of yellow croaker treated by hot
air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods …
air drying (HAD), low temperature vacuum drying (LVD), and freeze drying (FD) methods …