Hyperspectral imaging (HSI) has emerged as a powerful non-destructive technique for evaluating fresh meat quality across multiple attributes simultaneously. This review critically examines recent advances in HSI applications for fresh beef, pork, and...
Increasing concerns about food quality and safety have led to research into ways to assess meat freshness. Advances in deep learning, particularly image classification, enable up new possibilities for fast and non-destructive methods of evaluating me...
Near-infrared (NIR) spectroscopy and hyperspectral imaging (HSI) are two popular non-destructive tools for food quality and safety inspection. For food quality attributes quantification, the key is to develop regression models to link the features (s...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Aug 5, 2025
To achieve rapid, non-destructive detection of food quality indicators, this study introduces a novel method that combines near-infrared (NIR) spectroscopy with the Extreme learning machine (ELM) model. Eight spectral preprocessing methods and three ...
A deep learning-based intelligent multimodal system was developed to non-destructively evaluate chili paste quality by fusing color features extracted from hyperspectral images acquired by Hyperspectral Imaging (HSI), spectral features derived from H...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Jul 18, 2025
Food safety and quality have become major worldwide issues. Because of their quickness, effectiveness, and non-destructive nature, spectroscopy methods are essential for guaranteeing the safety and quality of food items. These techniques include Four...
Seafood, including fish, prawns and various marine products, is a critical component of global nutrition due to its high protein content, essential fatty acids, vitamins and minerals. Traditional methods for assessing seafood freshness such as sensor...
This study presents a food chemistry-driven approach to predict post-slaughter pork quality dynamics, focusing on the biochemical mechanisms governing pH evolution and meat color development over 48 h. The interconversion of myoglobin redox states an...
Gel model foods with 90 % and 80 % water content were prepared for non-destructive quality testing of samples frozen under gradient temperature conditions. First, the drip loss and textural indices of the frozen samples were measured, and the nucleat...
This study presents a non-invasive approach to monitoring post-harvest fruit quality by applying CO laser photoacoustic spectroscopy (COLPAS) to study the respiration of "Conference" pears from local and commercially stored (supermarket) sources. Con...
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