Near infrared reflectance spectroscopy (NIRS) is a non-destructive and rapid technique
applied increasingly for food quality evaluation in recent years. It provides us more …

Over the past three decades, near infrared reflectance (NIR) spectroscopy has been proved
to be one of the most efficient and advanced tools for the estimation of quality attributes in …

Hyperspectral imaging system operated in the near infrared (NIR) region (900–1700nm)
was developed for non-contact measurement of surface colour, pH and tenderness of fresh …

The contents of hemicellulose, cellulose and lignin are important for moso bamboo
processing in biomass energy industry. The feasibility of using near infrared (NIR) …

Over the past 30 years, on/in-line near infrared (NIR) spectroscopy has proved to be one of
the most efficient and advanced tools for continuous monitoring and controlling of process …

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 …

This study was carried out for post-mortem non-destructive prediction of water holding
capacity (WHC) in fresh beef using near infrared (NIR) hyperspectral imaging. Hyperspectral …

The meat industry needs reliable meat quality information throughout the production process
in order to guarantee high-quality meat products for consumers. Besides laboratory …

Red meats, such as pork, beef, and lamb meats, play an important role in people's daily diet
as they can provide good protein, vitamins, and minerals to promote human health. Either …

This paper is a review of optical methods for online nondestructive food quality monitoring.
The key spectral areas are the visual and near‐infrared wavelengths. We have collected the …