Professor Da-Wen Sun and Xiahui Lin examine the merits and applications of hyperspectral imaging in food safety.
List view / Grid view
The Near-IR spectra that are used for quality control of food are quite complex to analyse. They contain overtones and combination spectra which are broad-band and a few orders of magnitude lower in intensity as compared to the Mid-IR intensity of the fundamental band.
This application note demonstrates the utility of Raman imaging for characterising various food samples such as honey, chocolate and fat spreads, leading to a comprehensive understanding of the products and the production processes.
Understanding the science behind the health benefits of fermented foods
Article: Manufacturers in the Food & Beverage Industry: how can you cope with your fast-moving environment?
Digitalisation, regulations, new consumer behaviours, complex supply chains, fierce competition... In today’s uncertain and fast-moving environment, food and beverage companies have to innovate faster than ever to simply exist.
Following the announcement of £19.2 million for a cross-government surveillance project to protect public health, the FSA’s Chief Scientific Advisor Professor Robin May explains why it is needed.
How do you recreate the smell of hamburgers? Scientists have taken an analytical approach to find out how plant-based alternatives can mimic the scent of a freshly grilled patty.
Bethan Grylls interviews Dr Rita Fornaciari and Simone Blotta from Nutristar to find out why more dairy farmers should be focusing on their cows’ nutrition.