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Ni Y, Li Y, Wang M, Li H, Zhang W, Tan L, Zhao J, Xu B. Chitosan-based packaging films with antibacterial-sterilization integrated continuous activity for extending the shelf life of perishable foods. Int J Biol Macromol 2024:133351. [PMID: 38945713 DOI: 10.1016/j.ijbiomac.2024.133351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 06/18/2024] [Accepted: 06/20/2024] [Indexed: 07/02/2024]
Abstract
The current food packaging films can be preservative but lack the function of combining antibacterial and sterilization which lead to films can not maximize prolong shelf life of perishable foods. This study provided a new strategy to realize prolonging shelf life of perishable foods by integrating antibacterial and sterilization which focused on applying photodynamic inactivation to films with continuous activity, where curcumin (CUR) and sodium copper chlorophyll (SCC) were loaded into chitosan (CS) films. Compared to pure CS films, the barrier capacity (oxygen permeability and water vapor permeability) and mechanical properties of composite films were improved by introducing CUR and SCC. In addition, the composite film can effectively against food-borne pathogenic bacteria and significantly prolong the shelf life of cherries and pork. The provided strategy has potential application prospects in food preservation packaging.
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Affiliation(s)
- Yongsheng Ni
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China
| | - Yumeng Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Mengyi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Haoran Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Wendi Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Jinsong Zhao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China; Engineering Research Center of Bio-Process of Ministry of Education, School of Food & Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui Province, China.
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2
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Dong F, Bi Y, Hao J, Liu S, Yi W, Yu W, Lv Y, Cui J, Li H, Xian J, Chen S, Wang S. A new comprehensive quantitative index for the assessment of essential amino acid quality in beef using Vis-NIR hyperspectral imaging combined with LSTM. Food Chem 2024; 440:138040. [PMID: 38103505 DOI: 10.1016/j.foodchem.2023.138040] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Revised: 10/31/2023] [Accepted: 11/16/2023] [Indexed: 12/19/2023]
Abstract
The quality of beef is usually predicted by measuring a single index rather than a comprehensive index. To precisely determine the essential amino acid (EAA) contents in 360 beef samples, the feasibility of optimized spectral detection techniques based on the comprehensive EAA index (CEI) and comprehensive weight index (CWI) constructed by factor analysis was explored. Two-dimensional correlation spectroscopy (2D-COS) was used to analyse the mechanisms of spectral peak shifts in complex disturbance systems with CEI and CWI contents, and 15 sensitive feature variables were extracted to establish a quantitative analysis model of a long short-term memory network (LSTM). The results indicated that 2D-COS had good predictive performance in both CEI-LSTM (R2P of 0.9095 and RPD of 2.76) and CWI-LSTM (R2P of 0.8449 and RPD of 2.45), which reduced data information by 88%. This indicates that utilizing 2D-COS can eliminate collinearity and redundant information among variables while achieving data dimensionality reduction and simplification of calibration models. Furthermore, a spatial distribution map of the comprehensive EAA content was generated by combining the optimal prediction model. This study demonstrated that the comprehensive index method furnishes a new approach to rapidly evaluate EAA content.
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Affiliation(s)
- Fujia Dong
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Yongzhao Bi
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jie Hao
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Sijia Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Weiguo Yi
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Wenjie Yu
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Yu Lv
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Hui Li
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Jinhua Xian
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Sichun Chen
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Songlei Wang
- School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
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3
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Tian F, Gu X, Li Y, Cai L. Evaluating the effects of graphene nanoparticles combined radio-frequency thawing on the physicochemical quality and protein conformation in hairtail (Trichiurus lepturus) dorsal muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2809-2819. [PMID: 38009613 DOI: 10.1002/jsfa.13169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 11/19/2023] [Accepted: 11/23/2023] [Indexed: 11/29/2023]
Abstract
BACKGROUND The thawing process is an essential step for a frozen marine fish. The present study aimed to investigate the effects of graphene magnetic nanoparticles combined radio-frequency thawing methods on frozen hairtail (Trichiurus lepturus) dorsal muscle. Seven thawing methods were used: air thawing, 4 °C cold storage thawing, water thawing, radio-frequency thawing (RT), radio frequency thawing combined with graphene nanoparticles (G-RT), radio frequency thawing combined with graphene oxide nanoparticles (GO-RT) and radio-frequency thawing combined with graphene magnetic nanoparticles (GM-RT). The thawing loss and centrifugal loss, electric conductivity, total volatile basic nitrogen, thiobarbituric acid reactive substances and color of thawed hairtail dorsal muscle were determined. The carbonyl content, total sulfhydryl groups, Ca2+ -ATPase activity, raman spectroscopy measurements and Fourier-transform infrared spectrometry measurements were determined using myofibrillar extracted from the dorsal muscle of hairtail. The water distribution was determined using low-field NMR techniques. RESULTS The results demonstrated that the RT, G-RT, GO-RT and GM-RT could significantly shorten the thawing time. Moreover, GO-RT and GM-RT efficiently preserved the color of fish dorsal muscle and reduced the impact of thawing on fish quality by reducing lipid and protein oxidation. Meanwhile, the myofibrillar protein structure thawed by GO-RT and GM-RT were more stable and had a more stable secondary structure, which maintained strong systemic stability at the same time as slowing down protein oxidation. CONCLUSION The results showed that GO-RT and GM-RT can significantly improve the thawing efficiency at the same time as effectively maintaining and improving the color and texture of thawed fish, slowing down the oxidation of proteins and lipids, and maintaining a good quality of thawed fish meat. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fang Tian
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
| | - Xiaohan Gu
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan, China
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo, China
| | - Yujin Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Luyun Cai
- Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo, China
- College of Biological and Chemical Engineering, Zhejiang Engineering Research Center for Intelligent Marine Ranch Equipment, NingboTech University, Ningbo, China
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4
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Kong D, Han R, Yuan M, Xi Q, Du Q, Li P, Yang Y, Rahman S, Wang J. Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure. Food Chem X 2023; 18:100630. [PMID: 36941962 PMCID: PMC10023902 DOI: 10.1016/j.fochx.2023.100630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 02/20/2023] [Accepted: 03/03/2023] [Indexed: 03/08/2023] Open
Abstract
The effects of ultrasound-assisted slightly acidic electrolyzed water thawing (UET), air thawing (AT), water thawing (WT) and microwave thawing (MT) on the quality, nutrients and microstructure were investigated. The UET treatment did not affect the lightness (L*) but reduced the redness (a*) and yellowness (b*) of the mutton. The UET treatment could better maintain the textural properties. The UET group had a higher immobilized water and lower free water, which was closer to the state of the control group. The UET treatment not only effectively inhibited the lipid oxidation but also reduced the loss of nutrients, especially minerals. The microstructure of the UET group was smoother and more complete, and the muscle fibers did not show significant breakage. In conclusion, UET treatment could better maintain the quality, nutrients and microstructure of thawed mutton. Therefore, UET could be regarded as a potential thawing method for application in the processing of meat products.
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Affiliation(s)
- Dewei Kong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - Rongwei Han
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - Mengdi Yuan
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - Qian Xi
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Qijing Du
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - Peng Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
| | - S.M.E. Rahman
- Department of Animal Science, Bangladesh Agricultural University, Mymensingh 2202, Bangladesh
| | - Jun Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109 China
- Corresponding author.
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5
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Shi Y, Wang Y, Hu X, Li Z, Huang X, Liang J, Zhang X, Zheng K, Zou X, Shi J. Nondestructive discrimination of analogous density foreign matter inside soy protein meat semi-finished products based on transmission hyperspectral imaging. Food Chem 2023; 411:135431. [PMID: 36681022 DOI: 10.1016/j.foodchem.2023.135431] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 01/02/2023] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
Analogous density foreign matter (ADFM) embedded in soy protein meat semi-finished (SFSPM) is hidden by SFSPM and has similar acoustic impedance features to SFSPM, which makes non-destructive testing techniques such as computer vision (CV), reflectance spectroscopy and ultrasound imaging inappropriate for ADFM, which not only seriously affects the quality of soy protein meat (SPM) products but also increases the safety risk to consumers. In this study, to locate and separate ADFM by using transmission hyperspectral imaging (T-HSI) technique which is sensitive to chemical composition and highlight internal contours. The optimal discrimination model SVM + PCA + MSC + SPA was constructed using transmission spectral information with an accuracy of 95.00 %. The visualization results based on the optimal model showed clearer localization results than CV and ultrasound imaging. The study demonstrated that the advantages of T-HSI technology in detecting and locating ADFM inside SFSPM, which provides a basis for improving the production quality and safety of SPM.
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Affiliation(s)
- Yu Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Yueying Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xuetao Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Zhihua Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaowei Huang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Jing Liang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xinai Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Kaiyi Zheng
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang 212013, China.
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6
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Wang J, Zhou H, Li X, Wu M, Wang X, Shan J. Rapid screening of benzyl dodecyl dimethyl ammonium bromide co-metabolic degrading bacteria based on NIR hyperspectral imaging technology. JOURNAL OF HAZARDOUS MATERIALS 2023; 456:131708. [PMID: 37245370 DOI: 10.1016/j.jhazmat.2023.131708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 05/08/2023] [Accepted: 05/24/2023] [Indexed: 05/30/2023]
Abstract
As a typical disinfectant, the use of benzyl dodecyl dimethyl ammonium bromide (BDAB) has dramatically increased since the emergence of SARS-CoV-2, posing a threat to environmental balance and human health. Screening BDAB co-metabolic degrading bacteria is required for efficient microbial degradation. Conventional methods for screening co-metabolic degrading bacteria are laborious and time-consuming, especially when the number of strains is large. This study aimed to develop a novel method for the rapid screening of BDAB co-metabolic degrading bacteria from the cultured solid medium using near-infrared hyperspectral imaging (NIR-HSI) technology. Based on NIR spectra, the concentration of BDAB in the solid medium can be well predicted by partial least squares regression (PLSR) models, non-destructively and rapidly, with Rc2 > 0.872 and Rcv2 > 0.870. The results show that the predicted BDAB concentrations decrease after degrading bacteria utilization, comparing with the regions where no degrading bacteria grew. The proposed method was applied to directly identify the BDAB co-metabolic degrading bacteria cultured on the solid medium, and two kinds of co-metabolic degrading bacteria RQR-1 and BDAB-1 were correctly identified. This method provides a high-efficiency method for screening BDAB co-metabolic degrading bacteria from a large number of bacteria.
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Affiliation(s)
- Jing Wang
- School of Ocean Science & Technology, Dalian University of Technology, Panjin 124221 China
| | - Hao Zhou
- School of Ocean Science & Technology, Dalian University of Technology, Panjin 124221 China
| | - Xinjing Li
- School of Ocean Science & Technology, Dalian University of Technology, Panjin 124221 China
| | - Minghuo Wu
- School of Ocean Science & Technology, Dalian University of Technology, Panjin 124221 China
| | - Xue Wang
- School of Ocean Science & Technology, Dalian University of Technology, Panjin 124221 China
| | - Jiajia Shan
- School of Ocean Science & Technology, Dalian University of Technology, Panjin 124221 China.
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7
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Cheng J, Sun J, Yao K, Xu M, Dai C. Multi-task convolutional neural network for simultaneous monitoring of lipid and protein oxidative damage in frozen-thawed pork using hyperspectral imaging. Meat Sci 2023; 201:109196. [PMID: 37087873 DOI: 10.1016/j.meatsci.2023.109196] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 04/12/2023] [Accepted: 04/17/2023] [Indexed: 04/25/2023]
Abstract
Lipid and protein oxidation are the main causes of meat deterioration during freezing. Traditional methods using hyperspectral imaging (HSI) need to train multiple independent models to predict multiple attributes, which is complex and time-consuming. In this study, a multi-task convolutional neural network (CNN) model was developed for visible near-infrared HSI data (400-1002 nm) of 240 pork samples treated with different freeze-thaw cycles (0-9 cycles) to evaluate the feasibility of simultaneously monitoring lipid oxidation (thiobarbituric acid reactive substance content) and protein oxidation (carbonyl content) in pork. The performance of the commonly used partial least squares regression (PLSR) model based on the spectra after pre-processing (Standard normal variate, Savitzky-Golay derivative, and Savitzky-Golay smoothing) and feature selection (Regression coefficients) and single-output CNN model was compared. The results showed that the multi-task CNN model achieved the optimal prediction accuracies for lipid oxidation (R2p = 0.9724, RMSEP = 0.0227, and RPD = 5.2579) and protein oxidation (R2p = 0.9602, RMSEP = 0.0702, and RPD = 4.6668). In final, the changes of lipid and protein oxidation of pork in different freeze-thaw cycles were successfully visualized. In conclusion, the combination of HSI and multi-task CNN method shows the potential of end-to-end prediction of pork oxidative damage. This study provides a new, convenient and automated technique for meat quality detection in the food industry.
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Affiliation(s)
- Jiehong Cheng
- School of Electrical and Information Engineering of Jiangsu University, Zhenjiang 212013, China
| | - Jun Sun
- School of Electrical and Information Engineering of Jiangsu University, Zhenjiang 212013, China.
| | - Kunshan Yao
- School of Electrical and Information Engineering of Jiangsu University, Zhenjiang 212013, China
| | - Min Xu
- School of Electrical and Information Engineering of Jiangsu University, Zhenjiang 212013, China
| | - Chunxia Dai
- School of Electrical and Information Engineering of Jiangsu University, Zhenjiang 212013, China
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8
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Liu S, Dong F, Hao J, Qiao L, Guo J, Wang S, Luo R, Lv Y, Cui J. Combination of hyperspectral imaging and entropy weight method for the comprehensive assessment of antioxidant enzyme activity in Tan mutton. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 291:122342. [PMID: 36682252 DOI: 10.1016/j.saa.2023.122342] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 12/17/2022] [Accepted: 01/06/2023] [Indexed: 06/17/2023]
Abstract
The antioxidant enzymes play the crucial role in inhibiting mutton spoilage. In this study, visible near-infrared (Vis-NIR) hyperspectral imaging (HSI) combined with entropy weight method (EWM) was developed for the first time to evaluate the antioxidant properties of Tan mutton. The comprehensive index of antioxidant enzymes (AECI) consisting of peroxidase (49.34%), catalase (37.97%) and superoxidase (12.69%) was constructed by the EWM. Partial least squares regression, least squares support vector machine and artificial neural networks (ANN) were developed based on characteristic wavelengths extracted by successful projections algorithm, uninformative variable selection, iteratively retains informative variables (IRIV), regression coefficient and competitive adaptive reweighted sampling (CARS). The textural features (TF) were extracted by the gray level co-occurrence matrix and fused with the spectral data to establish models. Visualization of the changes in antioxidant enzyme activity was constructed from the optimal model. In addition, two-dimensional correlation spectra (2D-COS) with AECI as a perturbation variable was used to identify spectral features, revealing chemical bond changes order under the characteristic peaks at 612-799-473-708-559 nm. The results showed that the IRIV-CARS-TF-ANN model performed the best, with prediction set coefficient of determination (RP2) of 0.8813, which improved 2.12%, 1.11% and 2.77% over the RP2 of full band, IRIV and IRIV-CARS, respectively. It was suggested that fusion data of HSI may effectively predict the activity of antioxidant enzymes in Tan mutton.
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Affiliation(s)
- Sijia Liu
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Fujia Dong
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Jie Hao
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Lu Qiao
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Jianhong Guo
- School of Chemical & Biological Engineering, Yinchuan University of Energy, Yinchuan 750021, China
| | - Songlei Wang
- School of Food & Wine, Ningxia University, Yinchuan 750021, China.
| | - Ruiming Luo
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Yu Lv
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
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9
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Xu Y, Koidis A, Tian X, Xu S, Xu X, Wei X, Jiang A, Lei H. Bayesian Fusion Model Enhanced Codfish Classification Using Near Infrared and Raman Spectrum. Foods 2022; 11:foods11244100. [PMID: 36553842 PMCID: PMC9777887 DOI: 10.3390/foods11244100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/14/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022] Open
Abstract
In this study, a Bayesian-based decision fusion technique was developed for the first time to quickly and non-destructively identify codfish using near infrared (NIRS) and Raman spectroscopy (RS). NIRS and RS spectra from 320 codfish samples were collected, and separate partial least squares discriminant analysis (PLS-DA) models were developed to establish the relationship between the raw data and cod identity for each spectral technique. Three decision fusion methods: decision fusion, data layer or feature layer, were tested and compared. The decision fusion model based on the Bayesian algorithm (NIRS-RS-B) was developed on the optimal discrimination features of NIRS and RS data (NIRS-RS) extracted by the PLS-DA method whereas the other fusion models followed conventional, non-Bayesian approaches. The Bayesian model showed enhanced classification metrics (92% sensitivity, 98% specificity, 98% accuracy) that were significantly superior to those demonstrated by any of other two spectroscopic methods (NIRS, RS) and the two data fusion methods (data layer fused, NIRS-RS-D, or feature layer fused, NIRS-RS-F). This novel proposed approach can provide an alternative classification for codfish and potentially other food speciation cases.
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Affiliation(s)
- Yi Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou 510642, China
- College of Light Industry and Engineering, Sichuan Technology & Business College, Chengdu 611800, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Anastasios Koidis
- Institute for Global Food Security, Queen’s University Belfast, 19 Chlorine Gardens, Belfast BT9 5DJ, UK
| | - Xingguo Tian
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Sai Xu
- Public Monitoring Center of Agricultural Products, Guangdong Academy of Agricultural Sciences, Guangzhou 510642, China
| | - Xiaoyan Xu
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xiaoqun Wei
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Aimin Jiang
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou 510642, China
- Correspondence: (A.J.); (H.L.); Tel.: +86-20-8528-0270 (A.J.); +86-20-8528-3925 (H.L.)
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety/Nation-Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry Products, College of Food Science, South China Agricultural University, Guangzhou 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510642, China
- Correspondence: (A.J.); (H.L.); Tel.: +86-20-8528-0270 (A.J.); +86-20-8528-3925 (H.L.)
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10
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Dong K, Guan Y, Wang Q, Huang Y, An F, Zeng Q, Luo Z, Huang Q. Non-destructive prediction of yak meat freshness indicator by hyperspectral techniques in the oxidation process. Food Chem X 2022; 17:100541. [PMID: 36845518 PMCID: PMC9943752 DOI: 10.1016/j.fochx.2022.100541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 12/06/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022] Open
Abstract
This study examined the potential of hyperspectral techniques for the rapid detection of characteristic indicators of yak meat freshness during the oxidation of yak meat. TVB-N values were determined by significance analysis as the characteristic index of yak meat freshness. Reflectance spectral information of yak meat samples (400-1000 nm) was collected by hyperspectral technology. The raw spectral information was processed by 5 methods and then principal component regression (PCR), support vector machine regression (SVR) and partial least squares regression (PLSR) were used to build regression models. The results indicated that the full-wavelength based on PCR, SVR, and PLSR models were shown greater performance in the prediction of TVB-N content. In order to improve the computational efficiency of the model, 9 and 11 characteristic wavelengths were selected from 128 wavelengths by successive projection algorithm (SPA) and competitive adaptive reweighted sampling (CARS), respectively. The CARS-PLSR model exhibited excellent predictive power and model stability.
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Affiliation(s)
- Kai Dong
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yufang Guan
- The Food Processing Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences/Potato Engineering Research Center of Guizhou Province/Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, Guizhou, China
| | - Qia Wang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Yonghui Huang
- The Food Processing Research Institute of Guizhou Province, Guizhou Academy of Agricultural Sciences/Potato Engineering Research Center of Guizhou Province/Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, Guizhou, China
| | - Fengping An
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
| | - Qibing Zeng
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
| | - Zhang Luo
- College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
| | - Qun Huang
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China,Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China,Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China,Key Laboratory of Endemic and Ethnic Diseases, Ministry of Education & Key Laboratory of Medical Molecular Biology of Guizhou Province, Guizhou Medical University, Guiyang 550004, Guizhou, China,Corresponding authors at: Guizhou Medical University, Gui 'an New District, Guizhou Province 550025, China.
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11
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Dong F, Bi Y, Hao J, Liu S, Lv Y, Cui J, Wang S, Han Y, Rodas-González A. A Combination of Near-Infrared Hyperspectral Imaging with Two-Dimensional Correlation Analysis for Monitoring the Content of Alanine in Beef. BIOSENSORS 2022; 12:bios12111043. [PMID: 36421161 PMCID: PMC9688476 DOI: 10.3390/bios12111043] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/15/2022] [Accepted: 11/15/2022] [Indexed: 05/31/2023]
Abstract
Alanine (Ala), as the most important free amino acid, plays a significant role in food taste characteristics and human health regulation. The feasibility of using near-infrared hyperspectral imaging (NIR-HSI) combined with two-dimensional correlation spectroscopy (2D-COS) analysis to predict beef Ala content quickly and nondestructively is first proposed in this study. With Ala content as the external disturbance condition, the sequence of chemical bond changes caused by synchronous and asynchronous correlation spectrum changes in 2D-COS was analyzed, and local sensitive variables closely related to Ala content were obtained. On this basis, the simplified linear, nonlinear, and artificial neural network models developed by the weighted coefficient based on the feature wavelength extraction method were compared. The results show that with the change in Ala content in beef, the double-frequency absorption of the C-H bond of CH2 in the chemical bond sequence occurred prior to the third vibration of the C=O bond and the first stretching of O-H in COOH. Furthermore, the wavelength within the 1136-1478 nm spectrum range was obtained as the local study area of Ala content. The linear partial least squares regression (PLSR) model based on effective wavelengths was selected by competitive adaptive reweighted sampling (CARS) from 2D-COS analysis, and provided excellent results (R2C of 0.8141, R2P of 0.8458, and RPDp of 2.54). Finally, the visual distribution of Ala content in beef was produced by the optimal simplified combination model. The results show that 2D-COS combined with NIR-HSI could be used as an effective method to monitor Ala content in beef.
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Affiliation(s)
- Fujia Dong
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Yongzhao Bi
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Jie Hao
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Sijia Liu
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Yu Lv
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Songlei Wang
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Yafang Han
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
| | - Argenis Rodas-González
- Department of Animal Science, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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12
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Pu H, Wei Q, Sun DW. Recent advances in muscle food safety evaluation: Hyperspectral imaging analyses and applications. Crit Rev Food Sci Nutr 2022; 63:1297-1313. [PMID: 36123794 DOI: 10.1080/10408398.2022.2121805] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
As there is growing interest in process control for quality and safety in the meat industry, by integrating spectroscopy and imaging technologies into one system, hyperspectral imaging, or chemical or spectroscopic imaging has become an alternative analytical technique that can provide the spatial distribution of spectrum for fast and nondestructive detection of meat safety. This review addresses the configuration of the hyperspectral imaging system and safety indicators of muscle foods involving biological, chemical, and physical attributes and other associated hazards or poisons, which could cause safety problems. The emphasis focuses on applications of hyperspectral imaging techniques in the safety evaluation of muscle foods, including pork, beef, lamb, chicken, fish and other meat products. Although HSI can provide the spatial distribution of spectrum, characterized by overtones and combinations of the C-H, N-H, and O-H groups using different combinations of a light source, imaging spectrograph and camera, there still needs improvement to overcome the disadvantages of HSI technology for further applications at the industrial level.
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Affiliation(s)
- Hongbin Pu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Qingyi Wei
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China
| | - Da-Wen Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China.,Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou, China.,Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou, China.,Food Refrigeration and Computerized Food Technology, University College Dublin, National University of Ireland, Agriculture and Food Science Centre, Belfield, Ireland
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13
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Rapid determination of free amino acids and caffeine in matcha using near-infrared spectroscopy: A comparison of portable and benchtop systems. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Bu Y, Jiang X, Tian J, Hu X, Fei X, Huang D, Luo H. Rapid and accurate detection of starch content in mixed sorghum by hyperspectral imaging combined with data fusion technology. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Youhua Bu
- College of Mechanical Engineering Sichuan University of Science and Engineering Yibin China
| | - Xinna Jiang
- College of Mechanical Engineering Sichuan University of Science and Engineering Yibin China
| | - Jianping Tian
- College of Mechanical Engineering Sichuan University of Science and Engineering Yibin China
| | - Xinjun Hu
- College of Mechanical Engineering Sichuan University of Science and Engineering Yibin China
| | - Xue Fei
- College of Mechanical Engineering Sichuan University of Science and Engineering Yibin China
| | - Dan Huang
- College of Bioengineering Sichuan University of Science and Engineering Yibin China
- Sichuan Engineering Technology Research Center for Liquor‐Making Grains Yibin China
| | - Huibo Luo
- College of Bioengineering Sichuan University of Science and Engineering Yibin China
- Sichuan Engineering Technology Research Center for Liquor‐Making Grains Yibin China
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15
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Bai S, You L, Wang Y, Luo R. Effect of Traditional Stir-Frying on the Characteristics and Quality of Mutton Sao Zi. Front Nutr 2022; 9:925208. [PMID: 35811981 PMCID: PMC9260384 DOI: 10.3389/fnut.2022.925208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Accepted: 05/09/2022] [Indexed: 11/21/2022] Open
Abstract
The effects of stir-frying stage and time on the formation of Maillard reaction products (MRP) and potentially hazardous substances with time in stir-fried mutton sao zi were investigated. Furosine, fluorescence intensity, Nε-(1-carboxymethyl)-L-lysine (CML), Nε-(1-carboxyethyl)-L-lysine (CEL), polyaromatic hydrocarbons PAHs), heterocyclic aromatic amines (HAAs), and acrylamides (AA) mainly presented were of stir-fried mutton sao zi. The furosine decreased after mixed stir-frying (MSF) 160 s due to its degradation as the Maillard reaction (MR) progressed. The fluorescent compound gradually increased with time during the stir-frying process. The CML and CEL peaked in MSF at 200 s. AA reached its maximum at MSF 120 s and then decreased. All the 5 HAAs were detected after MSF 200 s, suggesting that stir-frying mutton sao zi was at its best before MSF for 200 s. When stir-frying exceeded the optimal processing time of (MSF 160 s) 200 s, the benzo[a]pyrene peaked at 0.82 μg/kg, far lower than the maximum permissible value specified by the Commission of the European Communities. Extended stir-frying promoted MRP and some hazardous substances, but the content of potentially hazardous substances was still within the safety range for food.
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Affiliation(s)
- Shuang Bai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Liqin You
- College of Biological Science and Engineering, North Minzu University, Yinchuan, China
| | - Yongrui Wang
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Ruiming Luo
- School of Food and Wine, Ningxia University, Yinchuan, China
- *Correspondence: Ruiming Luo,
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16
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Gao W, Wu X, Ye R, Zeng X, Brennan MA, Brennan CS, Ma J. Analysis of protein denaturation, and chemical visualisation, of frozen grass carp surimi containing soluble soybean polysaccharides. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Xinru Wu
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Ruisen Ye
- Midea Household Appliance Division Midea Group Foshan 528311 China
| | - Xin‐an Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7647 Christchurch New Zealand
| | | | - Ji Ma
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- State Key Laboratory of Luminescent Materials and Devices, Center for Aggregation‐Induced Emission South China University of Technology Guangzhou 510640 China
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17
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Rapid evaluation of texture parameters of Tan mutton using hyperspectral imaging with optimization algorithms. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108815] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Zhang J, Guo M, Liu G. Rapid identification of lamb freshness grades using visible and near-infrared spectroscopy (Vis-NIR). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104590] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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19
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Zhang L, Nie Q, Ji H, Wang Y, Wei Y, An D. Hyperspectral imaging combined with generative adversarial network (GAN)-based data augmentation to identify haploid maize kernels. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104346] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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