Along with the progress of nanoscience and nanotechnology, nanomaterials with attractive
structural and functional properties have gained more attention than ever before, especially …

As information acquisition terminals for artificial olfaction, chemiresistive gas sensors are
often troubled by their cross-sensitivity, and reducing their cross-response to ambient gases …

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 …

In the recent years, Muslims have become increasingly concerned about the meat they eat.
Proper product description is very crucial for consumers to make informed choices and to …

Meat is one of the most consumed agro‐products because it contains proteins, minerals,
and essential vitamins, all of which play critical roles in the human diet and health. Meat is a …

The science and technology aspects of electronic nose (E-nose) has been developed
rapidly in last decade (2006–2016). This paper reviews of the publications that that cover the …

Meat adulteration, mainly for the purpose of economic pursuit, is widespread and leads to
serious public health risks, religious violations, and moral loss. Rapid, effective, accurate …

Electronic nose (E-nose) and hyperspectral image (HSI) were combined to evaluate mutton
total volatile basic nitrogen (TVB-N), which is a comprehensive index of freshness. The …

Main factors that are considered by consumers when choosing meat products are colour
and aroma, of which the latter is a more reliable indicator of quality. However, a simple …

Counterfeiting of food is recently one of the risks relevant for producers, distributors,
retailers, consumers, and national governments from economic (price), health (allergens) …