Food research international (Ottawa, Ont.)
May 18, 2025
Green tea has become increasingly renowned among consumers by virtue of its exceptional flavor and high nutritional value. There is often a strong correlation between the varieties of green tea, quality and corresponding price. In this work, a simple...
Food research international (Ottawa, Ont.)
May 13, 2025
Spectroscopy is a rapidly advancing analytical technique, which is increasingly employed in the food industry as a non-destructive and rapid quality control tool. Based on spectral analysis and developed multivariate predictive models this technique ...
Food research international (Ottawa, Ont.)
May 12, 2025
The utilization of robots in the food industry, including restaurants and cafés, has increased in recent years. This study investigated participants' responses to robots in the serving and cooking domains, which require varying degrees of consumer in...
Food research international (Ottawa, Ont.)
May 7, 2025
Total volatile base nitrogen (TVB-N) is a key indicator of shrimp freshness. Nevertheless, traditional detection methods are cumbersome, time-intensive, and destructive. Here, a rapid and non-destructive method based on near-infrared (NIR) and Raman ...
Food research international (Ottawa, Ont.)
May 5, 2025
The production process of sauce-flavor baijiu (SFB) involves seven distillations, yielding base baijiu of 7 rounds (RSFB), which are then blended to form the final product. Therefore, the quality of the base baijiu is closely related to the quality o...
Food research international (Ottawa, Ont.)
Apr 19, 2025
Per- and polyfluoroalkyl substances (PFAS) contamination in aquatic and terrestrial organisms poses significant environmental and health risks. This study quantified 15 PFAS compounds across various tissues (liver, kidney, gill, muscle, skin, lung, b...
Food research international (Ottawa, Ont.)
Apr 18, 2025
The rapid identification of coffee species and origin is critical for ensuring quality control and authenticity in the coffee industry. This study explores the use of an affordable multi-channel spectral sensor, AS7265X (410-940 nm), combined with ma...
Food research international (Ottawa, Ont.)
Mar 18, 2025
Keemun black tea, a renowned Chinese black tea, presents challenges in quality assessment due to variability in data across different years. To address this, we developed transfer learning algorithms using near-infrared spectral data. The qualitative...
Food research international (Ottawa, Ont.)
Mar 17, 2025
The growing concern over food safety, driven by threats such as food contaminations and adulterations has prompted the adoption of advanced technologies like electronic nose (e-nose) and hyperspectral imaging (HSI), which are increasingly enhanced by...
Food research international (Ottawa, Ont.)
Mar 15, 2025
Rapid detection of freshness particularly in aquatic products demands efficient sensing strategies. Here, a novel deep-learning-assisted chemo-responsive alizarin red S-based hydrogel sensing platform was established for rapid freshness assay of aqua...