Classical and emerging non-destructive technologies for safety and quality evaluation of cereals: A review of recent applications-Reference-Cited by-同舟云学术

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Classical and emerging non-destructive technologies for safety and quality evaluation of cereals: A review of recent applications

Published:2019-09 Issue: Volume:91 Page:598-608
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Hussain Nisar,Sun Da-Wen,Pu Hongbin

Funder

National Key R&D Program of China

Fundamental Research Funds for the Central Universities

Intelligent Food Quality Control and Process Technology & Equipment

Preservation and Logistics of Agricultural Products

Innovation Centre of Guangdong Province

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference138 articles.

1. Estimation of the nutritional parameters of various types of wheat flours using fluorescence spectroscopy and chemometrics;Ahmad;International Journal of Food Science and Technology,2016

2. Potential of fluorescence spectroscopy in detection of low-levels of gluten in flour: A preliminary study;Ahmad;Food Control,2017

3. Characterization of farinographic kneading process for different types of wheat flours using fluorescence spectroscopy and chemometrics;Ahmad;Food Control,2016

4. A fluorescence spectroscopic approach to predict analytical, rheological and baking parameters of wheat flours using chemometrics;Ahmad;Journal of Food Engineering,2016

5. Application of Fourier transform infrared (FTIR) spectroscopy for the identification of wheat varieties;Amir;Journal of Food Science and Technology,2013

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2. Overview of industrial food fraud and authentication through chromatography technique and its impact on public health;Food Chemistry;2024-12

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5. Study on Rapid Non-Destructive Detection Method of Corn Freshness Based on Hyperspectral Imaging Technology;Molecules;2024-06-21

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