Food Quality 4.0: Sustainable Food Manufacturing for the Twenty-First Century

Food Engineering Reviews, Год журнала: 2023, Номер 15(4), С. 577 - 608

Опубликована: Авг. 19, 2023

Язык: Английский

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Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2023, Номер 22(3), С. 1817 - 1838

Опубликована: Март 13, 2023

Abstract One of the most widely researched topics in food industry is bread quality analysis. Different techniques have been developed to assess characteristics bakery products. However, last few decades, advancement sensor and computational technologies has increased use computer vision analyze (e.g., products). Despite a large number publications on application imaging methods industry, comprehensive reviews detailing conventional analytical for analysis baked goods are limited. Therefore, this review aims critically explore potential assessment This provides an in‐depth different used which include record physical its quality, sensory‐based methods, nutritional‐based dough rheological data end‐product prediction. Furthermore, overview image processing stages presented herein. We also discuss, comprehensively, applications assessing other goods. These studying predicting goods' (color, texture, size, shape) classifying them based these features. The limitations both destructive, laborious, error‐prone, expensive) illumination, humidity, noise) future direction products discussed.

Язык: Английский

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Microbial Secondary Metabolites via Fermentation Approaches for Dietary Supplementation Formulations

Molecules, Год журнала: 2023, Номер 28(16), С. 6020 - 6020

Опубликована: Авг. 11, 2023

Food supplementation formulations refer to products that are designed provide additional nutrients the diet. Vitamins, dietary fibers, minerals and other functional compounds (such as antioxidants) concentrated in supplements. Specific amounts of given body through food supplements, these include well so-called non-essential such secondary plant bioactive components or microbial natural addition narrower sense. A significant social challenge represents how moderately use resources light growing world population. In terms economic production (especially natural) molecules, ways white biotechnology with various microorganisms have recently been intensively explored. current review relevant supplements substances (e.g., vitamins, amino acids, used their via fermentative biotechnological approaches briefly reviewed. Biotechnology plays a crucial role optimizing fermentation conditions maximize yield quality target compounds. Advantages ability renewable feedstocks, high yields, potential for cost-effective large-scale production. Additionally, it can be more environmentally friendly compared chemical synthesis, reduces reliance on petrochemicals minimizes waste generation. Educating consumers about benefits, safety, methods general is crucial. Providing clear accurate information science behind help address any concerns misconceptions may have.

Язык: Английский

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Assessment of extra virgin olive oil quality by miniaturized near infrared instruments in a rapid and non-destructive procedure

Food Chemistry, Год журнала: 2023, Номер 430, С. 137043 - 137043

Опубликована: Июль 28, 2023

Food fraud in olive oil is a major concern for consumers and authorities due to the health risks economic impacts. Common frauds include blending with other cheaper non-olive oils, or misleading labelling. The main issue that legislation methods presently used routine laboratories are not always up date current fraudulent practices, making detection difficult, so new analytical development required. This study focuses on developing an affordable non-destructive analysis method based NIR spectroscopy chemometrics EVOO quality assessment, specifically by monitoring 7 parameters of interest measured official develop calibrations through data. For this, two low-cost portable instruments were employed, studied in-depth compared benchtop instrument. Calibration results enabled atypical oils excellent accuracy, especially palmitic oleic acid predictions, demonstrating potential instruments.

Язык: Английский

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Hyperspectral imaging–based assessment of fresh meat quality: Progress and applications

Microchemical Journal, Год журнала: 2023, Номер 197, С. 109785 - 109785

Опубликована: Дек. 9, 2023

Язык: Английский

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