2016
DOI: 10.1039/c5an02152a
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Non-invasive sensing for food reassurance

Abstract: Consumers and governments are increasingly interested in the safety, authenticity and quality of food commodities. This has driven attention towards non invasive sensing techniques used for rapid analyzing these commodities. This paper provides an overview of the state of the art in, and available alternatives for, food assurance based on non invasive sensing techniques. The main food quality traits of interest using non invasive sensing techniques are sensory characteristics, chemical composition, physicochem… Show more

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Cited by 42 publications
(13 citation statements)
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References 251 publications
(305 reference statements)
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“…Non-destructive methods include spectroscopic techniques, use of biosensors, electronic noses, ultrasound methods, microscopy, microwave characterization, nuclear magnetic resonance and dielectric methods [6]. Among these approaches, spectroscopic methods have gained significant popularity regarding the prediction of numerous quality attributes of meat in the last decade.…”
Section: Introductionmentioning
confidence: 99%
“…Non-destructive methods include spectroscopic techniques, use of biosensors, electronic noses, ultrasound methods, microscopy, microwave characterization, nuclear magnetic resonance and dielectric methods [6]. Among these approaches, spectroscopic methods have gained significant popularity regarding the prediction of numerous quality attributes of meat in the last decade.…”
Section: Introductionmentioning
confidence: 99%
“…NMR surface scanners allow the water and lipid contents to be quantified separately by taking advantage of the difference between the proton spin-spin relaxation times (T2 values) of the water molecules in the muscle and the lipid molecules. This NMR method is advantageous over other methods employing near infrared, microwaves, and electrical current (Tao and Ngadi, 2018;Willis and Hobday, 2008;Xiaobo et al, 2016) in that the sensed region can lie completely in the meat portion, and the undesirable effects of the backbone and skin (Kent, 1990;Koyama et al, 2018;Nielsen et al, 2005;Shimamoto et al, 2003) can be neglected.…”
Section: Introductionmentioning
confidence: 99%
“…the environment of the molecule. Therefore, the application of THz spectroscopy for food quality inspection is viable rather challenging 911 .…”
Section: Introductionmentioning
confidence: 99%