A study has shown that portable NIR scanners and NIR sensors are suitable for assessing product quality
A study has shown that portable NIR scanners and NIR sensors are suitable for assessing product quality
The results of a recent study carried out by a group of international researchers to assess the effect of standard and reduced-sodium formulations, vacuum-packed and packed in a modified atmosphere, on the kinetics of HPP-induced inactivation of Listeria monocytogenes and the lactic acid bacteria responsible for the spoilage of cooked ham
A study assessed the use of Alpine plant species to produce extracts for the development of innovative and safe natural ingredients
With Raspberry Pi and AI, quality inspection becomes accessible
Reuse and recycling have a greater impact on the climate than materials do
Data and machine learning transform efficiency and quality in microbreweries
The consumer accepts “green”, but only if it remains practical to use
A study used a smart electrochemical sensor, demonstrating its ability to distinguish between coffee samples of different qualities, with a correct classification rate of 86.6 per cent
The results of a study confirm the potential of combining ultrasound imaging with multivariate image analysis as a reliable and rapid method for detecting bone fragments in chicken breast
Ultrasound and mild heat act in a complementary manner by breaking down cell walls, enhancing the diffusion of bioactive compounds and partially inactivating enzymes, thereby helping to improve the short-term cryopreservation of avocado purée
A study shows that it is possible to produce high-quality bread using 20 per cent wholemeal pearl millet flour, thereby enhancing the product’s nutritional profile
The combination of brine chilling at sub-zero temperatures with hot water misting improves the tenderness and sensory characteristics of chicken meat compared with the conventional product
