Food research international (Ottawa, Ont.)
Jan 4, 2025
The prepared foods sector has grown rapidly in recent years, driven by the fast pace of modern living and increasing consumer demand for convenience. Prepared foods are taking an increasingly important role in the modern catering industry due to thei...
Food research international (Ottawa, Ont.)
Jan 2, 2025
Saffron (Crocus sativus L.), the dried stigma, is an extremely valuable spice and medicinal herb, whose economic value is affected by geographical origin, age and grade. In this study, we proposed a method to identify saffron from different Chinese o...
Food research international (Ottawa, Ont.)
Jan 2, 2025
The aim of this study was to explore application of visible and near-infrared (Vis/NIR) spectroscopy combined with machine learning models for SSC and TA prediction of hybrid citrus. The Vis/NIR spectra of samples including navel-region, equator-regi...
Food research international (Ottawa, Ont.)
Dec 31, 2024
This study aimed to investigate the impact of X-ray irradiation pretreatment at varying doses (0.5, 1.0, 1.5, 2.0 kGy) on the preservation quality of lily bulbs and to elucidate its potential regulatory mechanisms. The findings revealed that X-ray ir...
Food research international (Ottawa, Ont.)
Dec 31, 2024
Sustainable seaweed value chains necessitate accurate biomass biochemical characterisation that leads to product development, geographical authentications and quality and sustainability assurances. Underutilised yet abundantly available seaweed speci...
Food research international (Ottawa, Ont.)
Dec 30, 2024
The detection of adulteration in apple juice concentrate is critical for ensuring product authenticity and consumer safety. This study evaluates the effectiveness of artificial neural networks (ANN) and support vector machines (SVM) in analyzing spec...
Food research international (Ottawa, Ont.)
Dec 30, 2024
Diverse species of yeasts are commonly associated with food and food production environments. The contamination of food products by spoilage yeasts poses significant challenges, leading to quality degradation and food loss. Similarly, the introductio...
Food research international (Ottawa, Ont.)
Dec 15, 2024
Tea may be mixed with impurities during picking and processing, which can lower their quality. At present, the sorting of impurities in premium green tea mainly relies on manual labor, which is inefficient. In response to the technical challenges in ...
Food research international (Ottawa, Ont.)
Nov 28, 2024
Industrial wastewaters are significant global concerns due to their environmental impact. Yet, protein-rich wastewaters can be valorized by enzymatic hydrolysis to release bioactive peptides. However, achieving selective molecular differentiation and...
Food research international (Ottawa, Ont.)
Nov 19, 2024
As the global population ages, dysphagia is becoming increasingly common among the elderly, posing serious risks such as choking, aspiration pneumonia, and even death. Leveraging advanced technologies to develop specialized food products for those wi...