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1
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Combination of airflow and multi-point laser ranging technique for the prediction of total volatile basic nitrogen content in beef. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01388-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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2
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Caballero D, Pérez-Palacios T, Caro A, Antequera T. Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1912085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Daniel Caballero
- Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
- Media Engineering Group (GIM), Department of Computer Science, Research Institute of Meat and Meat Product (IproCar), University of Extrema, Cáceres, Spain
| | - Trinidad Pérez-Palacios
- Department of Food Technology, Research Institute of Meat and Meat Products (Iprocar) University of Extremadura, Cáceres, Spain
| | - Andrés Caro
- Media Engineering Group (GIM), Department of Computer Science, Research Institute of Meat and Meat Product (IproCar), University of Extrema, Cáceres, Spain
| | - Teresa Antequera
- Department of Food Technology, Research Institute of Meat and Meat Products (Iprocar) University of Extremadura, Cáceres, Spain
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3
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Antequera T, Caballero D, Grassi S, Uttaro B, Perez-Palacios T. Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review. Meat Sci 2021; 172:108340. [DOI: 10.1016/j.meatsci.2020.108340] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 09/23/2020] [Accepted: 10/09/2020] [Indexed: 12/31/2022]
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Owusu‐Ansah P, Yu X, Osae R, Zhou C, Zhang R, Mustapha AT, Li M, Ma H. Optimization of thermosonication on
Bacillus cereus
from pork: Effects on inactivation and physicochemical properties. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13401] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | - Xiaojie Yu
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of AgricultureJiangsu University Zhenjiang China
| | - Richard Osae
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Cunshan Zhou
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
- Technology Integration Base for Vegetable Dehydration Processing, Ministry of AgricultureJiangsu University Zhenjiang China
| | - Rong Zhang
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | | | - Mo Li
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
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