[HTML][HTML] Deep learning and machine vision for food processing: A survey
The quality and safety of food is an important issue to the whole society, since it is at the
basis of human health, social development and stability. Ensuring food quality and safety is …
basis of human health, social development and stability. Ensuring food quality and safety is …
[HTML][HTML] Rapid and noninvasive sensory analyses of food products by hyperspectral imaging: Recent application developments
Background Sensory analysis is the evaluation of the signals received through senses of
sight, sound, taste, smell, and touch. The traditional methods for the analysis of sensory …
sight, sound, taste, smell, and touch. The traditional methods for the analysis of sensory …
Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications
Background The quality of products depends on their processing. Effective way of
monitoring and controlling these processes will ensure the quality and safety of products …
monitoring and controlling these processes will ensure the quality and safety of products …
Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment–A review
AR Di Rosa, F Leone, F Cheli, V Chiofalo - Journal of Food Engineering, 2017 - Elsevier
Electronic nose, electronic tongue and computer vision systems, designed to artificially
perceive flavour and appearance, have been increasingly used in the food industry as rapid …
perceive flavour and appearance, have been increasingly used in the food industry as rapid …
Meat 4.0: principles and applications of industry 4.0 technologies in the meat industry
Meat 4.0 refers to the application the fourth industrial revolution (Industry 4.0) technologies
in the meat sector. Industry 4.0 components, such as robotics, Internet of Things, Big Data …
in the meat sector. Industry 4.0 components, such as robotics, Internet of Things, Big Data …
A simple spectrophotometric method for the determination of thiobarbituric acid reactive substances in fried fast foods
A Zeb, F Ullah - Journal of analytical methods in chemistry, 2016 - Wiley Online Library
A simple and highly sensitive spectrophotometric method was developed for the
determination of thiobarbituric acid reactive substances (TBARS) as a marker for lipid …
determination of thiobarbituric acid reactive substances (TBARS) as a marker for lipid …
Surface enhanced Raman spectroscopy (SERS): A novel reliable technique for rapid detection of common harmful chemical residues
Background The irrational usage of chemical substances including pesticides and drugs in
agricultural and food production is a significant food safety issue due to its residues …
agricultural and food production is a significant food safety issue due to its residues …
[HTML][HTML] Combining Vis-NIR and NIR hyperspectral imaging techniques with a data fusion strategy for the rapid qualitative evaluation of multiple qualities in chicken
X Li, M Cai, M Li, X Wei, Z Liu, J Wang, K Jia, Y Han - Food Control, 2023 - Elsevier
Total volatile basic nitrogen (TVB-N) and total viable count (TVC) are two important
indicators for evaluating and controlling the quality and safety of chicken fillets. The aim of …
indicators for evaluating and controlling the quality and safety of chicken fillets. The aim of …
Functionalization techniques for improving SERS substrates and their applications in food safety evaluation: A review of recent research trends
Background Food safety and quality have gained much attention in recent years and the
capability to evaluate food quality and safety in a sensitive, rapid, and reliable manner is of …
capability to evaluate food quality and safety in a sensitive, rapid, and reliable manner is of …
Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products
Anthocyanins can be used as a pH-sensitive material to indicate freshness of packaged
meat products, which can nevertheless be easily degraded, the pigments should be …
meat products, which can nevertheless be easily degraded, the pigments should be …