Critical reviews in food science and nutrition
33779434
Devices of human-based senses such as e-noses, e-tongues and e-eyes can be used to analyze different compounds in several food matrices. These sensors allow the detection of one or more compounds present in complex food samples, and the responses obt...
Fourier transform infrared (FTIR) spectroscopy combined with backpropagation artificial neural network (BP-ANN) were utilized for rapid and simultaneous assessment of the lipid oxidation indices in French fries. The conventional indexes (i.e. total p...
Critical reviews in food science and nutrition
35442834
Cereals provide humans with essential nutrients, and its quality assessment has attracted widespread attention. Infrared (IR) spectroscopy (IRS) and hyperspectral imaging (HSI), as powerful nondestructive testing technologies, are widely used in the ...
Critical reviews in food science and nutrition
36222697
In considering the need of people all over the world for high-quality food, there has been a recent increase in interest in the role of nondestructive and rapid detection technologies in the food industry. Moreover, the analysis of data acquired by m...
Bioscience, biotechnology, and biochemistry
37385822
Several of the existing food manufacturing processes are based on empirical knowledge, and not many are rationally designed and operated based on a sufficient understanding of the underlying phenomena. Drying and rehydration processes are one such ex...
Critical reviews in food science and nutrition
37688408
The prediction of food shelf life has become a vital tool for distributors and consumers, enabling them to determine storage and optimal edible time, thus avoiding unexpected food waste. Artificial neural network (ANN) have emerged as an effective, f...
Analytical methods : advancing methods and applications
37818969
A greater demand for high-quality food is being driven by the growth of economic and technological advancements. In this context, consumers are currently paying special attention to organoleptic characteristics such as smell, taste, and appearance. M...
Gilaburu (Viburnum opulus L.) is a red-colored fruit with a sour taste that grows in Anatolia. It is rich in various antioxidant and bioactive compounds. In this study, bioactive compounds and ultrasound parameters of ultrasound-treated gilaburu wate...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
38759574
It has been established that near infrared (NIR) spectroscopy has the potential of estimating sensory traits given the direct spectral responses that these properties have in the NIR region. In sweetpotato, sensory and texture traits are key for impr...
Comprehensive reviews in food science and food safety
39137001
The food industry is a significant contributor to carbon emissions, impacting carbon footprint (CF), specifically during the heat drying process. Conventional heat drying processes need high energy and diminish the nutritional value and sensory quali...