Shokuhin eiseigaku zasshi. Journal of the Food Hygienic Society of Japan
29311443
A novel analytical method was developed for the determination of free asparagine (Asn), which is a precursor of acrylamide, in grains. Asn was extracted from a sample with 5% (w/v) aqueous trichloroacetic acid solution, and the crude extract was clea...
Imaging sensors are largely employed in the food processing industry for quality control. Flour from malting barley varieties is a valuable ingredient in the food industry, but its use is restricted due to quality aspects such as color variations and...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
37379715
Rapid detection of wheat flour grade played an important role in the food industry. In this work, hyperspectral technology was used to detect five types of wheat flour. An analysis model was established based on the reflectance of samples at 968 ∼ 25...
Journal of the science of food and agriculture
37400424
BACKGROUND: Yam (Dioscorea alata L.) is the staple food of many populations in the intertropical zone, where it is grown. The lack of phenotyping methods for tuber quality has hindered the adoption of new genotypes from breeding programs. Recently, n...
In the research and development of technology and equipment for bamboo products deep processing, such as filling, drying, and medicinal use of bamboo flour (BF), the poor compaction and fluidity of BF materials entails the need for accurate discrete ...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
38518439
Wheat flour is a ubiquitous food ingredient, yet discerning its various types can prove challenging. A practical approach for identifying wheat flour types involves analyzing one-dimensional near-infrared spectroscopy (NIRS) data. This paper introduc...
Discriminating different cultivars of maca powder (MP) and detecting their authenticity after adulteration with potent adulterants such as maize and soy flour is a challenge that has not been studied with non-invasive techniques such as near infrared...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
39733712
Wheat flour quality, determined by factors such as protein and moisture content, is crucial in food production. Traditional methods for analyzing these parameters, though precise, are time-consuming and impractical for large-scale operations. This st...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
39805244
Contamination of wheat by the mycotoxin Deoxynivalenol (DON), produced by Fusarium fungi, poses significant challenges to the quality of crop yield and food safety. Visible and near-infrared (vis-NIR) spectroscopy has emerged as a promising, non-dest...
The frequent occurrence of adulterating Tartary buckwheat powder with crop flours in the market necessitates an urgent need for a simple analysis method to ensure the quality of Tartary buckwheat. This study employed near-infrared spectroscopy (NIRS)...