Meat analogue products are considered to help consumers reducing their meat
consumption. Their key success factor is their high similarity in sensory properties compared …

The requirements of reliability, expeditiousness, accuracy, consistency, and simplicity for
quality assessment of food products encouraged the development of non-destructive …

Hyperspectral imaging which combines imaging and spectroscopic technology is rapidly
gaining ground as a non-destructive, real-time detection tool for food quality and safety …

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 …

In this review, various applications of near-infrared hyperspectral imaging (NIR-HSI) in
agriculture and in the quality control of agro-food products are presented. NIR-HSI is an …

During the past decade, hyperspectral imaging (HSI) has been rapidly developing and
widely applied in the food industry by virtue of the use of chemometric techniques in which …

The quality and safety of food is an increasing concern for worldwide business. Non-
destructive methods (NDM), as a means of assessment and instrumentation have created an …

The main goal of this study was to investigate the potential of hyperspectral imaging in the
near-infrared (NIR) range of 900–1700nm for non-destructive prediction of chemical …

Hyperspectral imaging (HSI) is a technology integrating optical sensing technologies of
imaging, spectroscopy, and chemometrics. The sensor of HSI can obtain both spatial and …

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 …