Food research international (Ottawa, Ont.)
40253151
In recent years, the research and development (R&D) of rice and wheat functional foods has attracted a widespread attention from food researchers, driven by the increasing global food consumption and growing consumer demand for healthier and safer fo...
Quality detection is critical in the development of prepared dishes, with distributional uniformity playing a significant role. This study used hyperspectral imaging (HSI) and Moran's I to quantify distributional uniformity, employing pizza as case. ...
Food research international (Ottawa, Ont.)
39658158
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...
Timely and effective detection of quality attributes during drying control is essential for enhancing the quality of fruit processing. Consequently, this study aims to employ hyperspectral imaging technology for the non-destructive monitoring of solu...
Rapid changes in consumer preferences for high-quality animal-based protein have driven the poultry industry to identify non-invasive, in-line processing technologies for rapid detection of muscle meat quality defects. At production plants, technolog...
Food research international (Ottawa, Ont.)
40022390
Fixation is a critical step in green tea processing, and the moisture content of the leaves after fixation is a key indicator of the fixation quality. Near-infrared spectroscopy (NIRS)-based moisture detection technology is often applied in the tea p...
Food research international (Ottawa, Ont.)
39849794
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.)
40032470
In this study, fourier transform infrared spectroscopy (FT-IR) analysis was combined with machine learning, while various analytical techniques such as colorimetry, low-field nuclear magnetic resonance spectroscopy, scanning electron microscope, two-...
Ultrasonication (US) is a promising non-thermal technique widely applied in the food sector for improving the extraction process and preserving nutrients. Kinnow fruits have yields of 40-60% juice; the rest of the parts are discarded as waste. The st...
Annual review of food science and technology
40294529
Industrial food processing is rapidly transforming into automation and digitalization. Automated food processing systems adapt to variations in raw materials and product quality requirements. Implementing automated processing systems can potentially ...