Application of Blockchain and Internet of Things to Ensure Tamper-Proof Data Availability for Food SafetyJournal of Food Quality - Tập 2020 - Trang 1-14 - 2020
Adnan Iftekhar, Xiaohui Cui, Mir Hassan, Wasif Afzal
Food supply chain plays a vital role in human health and food prices. Food supply chain inefficiencies in terms of unfair competition and lack of regulations directly affect the quality of human life and increase food safety risks. This work merges Hyperledger Fabric, an enterprise-ready blockchain platform with existing conventional infrastructure, to trace a food package from farm to for...... hiện toàn bộ
Modelling Techniques to Improve the Quality of Food Using Artificial IntelligenceJournal of Food Quality - Tập 2021 - Trang 1-10 - 2021
Varsha Sahni, Sandeep Srivastava, Rijwan Khan
Artificial intelligence (AI), or AI/machine vision, is assuming an overwhelming part in the realm of food handling and quality affirmation. As indicated by Mordor Intelligence, AI in the food and refreshments market is required to enlist a CAGR of 28.64%, during the conjecture time frame 2018–2023. Artificial intelligence makes it workable for PCs to gain as a matter of fact, investigate i...... hiện toàn bộ
SENSORY QUALITY OF READY‐TO‐EAT LETTUCE WASHED IN WARM, CHLORINATED WATER1Journal of Food Quality - Tập 23 Số 6 - Trang 553-563 - 2000
Pascal Delaquis, Sandra Stewart, Margaret A. Cliff, P.M.A. Toivonen, A. L. Moyls
ABSTRACTThree prepackaging treatments were evaluated for ready‐to‐eat (RTE) lettuce. Fresh iceberg lettuce pieces were dipped for 3 min in cold water (4C) with 100 ppm total chlorine, warm (47C) water with 100 ppm chlorine and tap water at room temperature. The lettuce was dewatered by centrifugation, packed in breathable film bags (OTR: 1600‐2000 cc/m2... hiện toàn bộ
The Influence of Drying Method on Volatile Composition and Sensory Profile of Boletus edulisJournal of Food Quality - Tập 2018 - Trang 1-11 - 2018
Joanna Politowicz, Krzysztof Lech, Adam Figiel, Antoni Szumny, Ángel A. Carbonell‐Barrachina
The objective of this study was to evaluate the influence of different drying methods on aroma and sensory profile of Boletus edulis (cepe). The drying methods tested were convective drying (CD), freeze-drying (FD), vacuum microwave drying (VMD), and a combination of convective predrying and vacuum microwave finish-drying (CPD-VMFD). Fresh and dried cepe volatile...... hiện toàn bộ
Understanding the Antinutritional Factors and Bioactive Compounds of Kodo Millet (Paspalum scrobiculatum) and Little Millet (Panicum sumatrense)Journal of Food Quality - Tập 2022 - Trang 1-19 - 2022
Swarnima Dey, Alok Saxena, Yogesh Kumar, Tanushree Maity, Ayon Tarafdar
Kodo and little millet (Kutki) have a variety of phytochemical constituents including derivatives of hydroxybenzoic acid and hydroxycinnamic acids, myricetin, catechin, luteolin, apigenin, daidzein, naringenin, kaempferol, and quercetin with vast health benefits and thus can be utilized as functional food ingredients. Millet-based foods and their food products have physiological and health...... hiện toàn bộ
EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON MICROBIAL POPULATIONS IN SINGLE STRENGTH ORANGE JUICE1Journal of Food Quality - Tập 14 Số 4 - Trang 275-284 - 1991
A. G. Arreola, Murat Ö. Balaban, Cheng‐I Wei, A. Peplow, Maurice R. Marshall, John A. Cornell
ABSTRACTThe effect of supercritical carbon dioxide on aerobic total plate count (TPC) of fresh‐squeezed and quick‐frozen single strength orange juice from Valencia oranges was studied. Orange juice was treated with SC CO2 at different temperatures (35° to 60°C) and pressures (8.3 to 33.1 MPa). SC CO2 treatment at 35°C reduc...... hiện toàn bộ
Changes in Nonwaxy Japonica Rice Grain Textural‐Related Properties during CookingJournal of Food Quality - Tập 37 Số 3 - Trang 177-184 - 2014
Masatsugu Tamura, Takumi Nagai, Y. Hidaka, Takahiro Noda, Mio Yokoe, Yukiharu Ogawa
AbstractChanges in physicochemical rice grain properties during cooking were examined using five nonwaxy, Japonica cultivars. The grain moisture increased as temperature increased during heating, although there were slight differences among some cultivars from 30... hiện toàn bộ