Recently, rapid, non-invasive analytical methods relying on vibrational spectroscopy and hyper/multispectral imaging, are increasingly gaining popularity in food science. Although such instruments offer a promising alternative ...

A series of partial least squares (PLS) models were employed to correlate spectral data from FTIR analysis with beef fillet spoilage during aerobic storage at different temperatures (0, 5, 10, 15, and 20°C) using the dataset ...

The effect of acylated homoserine lactones (AHLs) and autoinducer-2 (AI-2) signalling compounds present in the cell-free culture supernatants (CFS), of Pseudomonas aeruginosa, Yersinia enterocolitica-like GTE 112, Serratia ...

A total of 266 lactic acid bacteria (LAB) have been isolated from minced beef stored at 0, 5, 10 and 15 °C aerobically and under modified atmosphere packaging consisting of 40% CO2–30% O2–30% N2 in the presence MAP (+) and ...

The current safety and quality controls in the food chain are lacking or inadequately applied and fail to prevent microbial and/or chemical contamination of food products, which leads to reduced confidence among consumers. On ...

Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. It is crucial to validate and establish new rapid methods for the accurate detection of microbial ...

A machine learning strategy in the form of a multilayer perceptron (MLP) neural network was employed to correlate Fourier transform infrared (FTIR) spectral data with beef spoilage during aerobic storage at chill and abuse ...

In the present work, the potential of an electronic nose to differentiate the quality of fermented green table olives based on their volatile profile was investigated. An electronic gas sensor array system comprising a ...