[BOOK] Transforming Food Analysis and Control: Non-Destructive Technologies and Innovations

The food sector is evolving rapidly, with increasing emphasis on quality, safety, authenticity, and sustainability. At the same time, advances in sensing technologies, artificial intelligence, and related innovations are transforming food analysis and control.

[PDF] Transforming Food Analysis and Control: Non-Destructive Technologies and Innovations

Bacteriophage: Against Bacterial Infections and Improving Overall Gut Health

Bacterial infections, mainly caused by enterobacteria in livestock, poultry, and humans, are a leading cause of illness and mortality worldwide. Bacteriophages are bacterial-infecting viruses that interact dynamically with bacteria and mammalian cells.

Insights of Microwave: Analytical and Food Processing Applications

Dielectric properties form a bridge between material properties and material characterisation. Low-power microwaves are non-destructive, and dielectric measurements have become an emerging method in material characterisation. The chapter compiles various aspects of microwave applications.

Microfluidic Half-Mode Substrate Integrated Waveguide Sensor Development for Non-Destructive Real-time Qualitative and Quantitative Evaluation of Liquid Foods and Beverages

The Google Scholar record refers to food processing, non-destructive quality evaluation of foods, image analysis, food process optimisation, sensor-based quality assessment, advanced sensor development, and computational modelling.

Finite Element Modeling for Bi-Directional Transport Phenomena During Atmospheric Deep Fat Frying of Kofta: Simulation and Experimental Validations

The supplied citation record describes the growing demand for convenient, nutritionally improved, and lower-oil traditional foods and the development of optimised ready-to-use mixes to deliver consistent quality. The displayed abstract in the source document continues with a discussion of banana-based optimisation.

Integrating Sensor Fusion, Machine Learning, and Physics-Based Modelling for Predictive Shelf-Life Assessment of Apples in Cold Storage

Accurate prediction of shelf-life in cold-stored apples remains a complex challenge due to the interplay of physiological, biochemical, and environmental factors. This study develops an integrated computational framework combining dense sensor data acquisition and predictive modelling.

Electrical Properties of Jaggery as a Function of Moisture Content: Implications for Quality Control and Shelf-Life Augmentation

Jaggery, an uncentrifuged sugar product rich in essential minerals and bioactive compounds, represents an alternative to refined sugar. However, its hygroscopic behaviour significantly compromises product quality and shelf life through moisture absorption and related changes.

Hyperspectral Imaging as an Intelligent Nondestructive Food Quality Assessment Tool

Ensuring food safety and quality is a worldwide issue that demands swift, dependable, and non-invasive assessment techniques. Traditional analytical methods such as chromatography and mass spectrometry, while precise, have limitations that motivate the use of advanced assessment approaches.

Internet of Things (IoT)-Based Smart Chamber for Respiration Rate Assessment of Fresh Capsicum

The displayed Google Scholar record discusses the evolving food sector, with increasing emphasis on quality, safety, authenticity, and sustainability, alongside advances in sensing technologies and artificial intelligence.