Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish)
causing severe quality deterioration, eg, off-odors, discoloration, texture defects and …

Fish oil is one of the most important sources of omega 3 polyunsaturated fatty acids
(PUFAs), especially eicosapentaenoic acid and docosahexaenoic acid which are the most …

Dialdehyde Persian gum (PG) was applied to reinforce the physicomechanical properties of
gelatin films through cross-linkage. Carbon dots (CDs) from grape leaves were incorporated …

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 …

Abstract Machine learning models were developed to predict the degree of rancidity of beef
by a non-destructive method using a near infrared hyperspectral image acquisition system …

Fish consumption and its processing products has attracted much attention nowadays due to
the high nutritional value in fish. However, due to the large amount of water contained in fish …

Recently, it has been suggested that central and peripheral toxicities identified in persons
with substance use disorder (SUD) could be partially associated with an imbalance in …

In this study, the possibility of non-destructive detection of tomato pesticide residues was
investigated using Vis/NIRS and prediction models such as PLSR and ANN. First, Vis/NIR …

In current study, a simple multispectral imaging (430–1010 nm) system along with linear and
non-linear regressions were used to assess the various fish spoilage indicators during 12 …

Worldwide aquaculture production is increasing, but with this increase comes quality and
safety related problems. Hence, there is an urgent need to develop potent technologies to …