This study aims to develop a comprehensive strategy to investigate whether the integration of ultra-high pressure (UHP)-assisted enzymatic hydrolysis with machine learning and molecular docking can effectively identify salty peptides (SPs) from Litop...
Biogenic amines (BAs) are critical indicators of spoilage in aquatic products, but conventional detection methods are destructive and inefficient. This study proposes a nondestructive approach combining near-infrared (NIR) spectroscopy with deep lear...
As a widely consumed prepared food, the preservation of nutrient retention and sensory quality in batter fried oysters is a significant concern. Deep frying, air frying, and vacuum frying (VF) were used to prepare battered fried oysters. Guar gum (GG...
Formaldehyde (FA), a known carcinogen, is occasionally used illegally as a preservative in seafood, while traditional detection methods for FA residues often fail to meet the practical needs for nondestructive detection. In this study, a approach was...
Food research international (Ottawa, Ont.)
Apr 18, 2025
A rapid and chemical-free method based on hyperspectral imaging (HSI) integrated with artificial intelligence (AI) for monitoring dried shrimp quality was developed. Dried shrimp was packaged in a polypropylene bag and chronologically monitored for c...
Eating mussels contaminated with cadmium (Cd) can seriously harm health. In this study, a non-destructive and rapid detection method for Cd-contaminated mussels based on near-infrared reflectance spectroscopy was studied. The spectral data of Cd-cont...
Food intake is the primary pathway for polycyclic aromatic hydrocarbons (PAHs) to enter the human body. Once ingested, PAHs tend to accumulate, posing health risks. To accurately assess the risk of PAHs from food, concentrations of 10 parent PAHs (PP...
Food research international (Ottawa, Ont.)
May 10, 2024
Vibrio parahaemolyticus and Vibrio vulnificus are bacteria with a significant public health impact. Identifying factors impacting their presence and concentrations in food sources could enable the identification of significant risk factors and preven...
Journal of the science of food and agriculture
Nov 30, 2023
BACKGROUND: Paralytic shellfish poisoning caused by human consumption of shellfish fed on toxic algae is a public health hazard. It is essential to implement shellfish monitoring programs to minimize the possibility of shellfish contaminated by paral...
Environmental monitoring and assessment
Dec 24, 2022
Vibrio parahaemolyticus (V.p) is a marine pathogenic bacterium that poses a high risk to human health and shellfish industry, yet an effective regional-scale nowcasting model for managing the risk remains lacking. This study presents the first region...
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