Microbial contamination in food industry is a source of foodborne illnesses and biofilm-related diseases. In particular, biogenic amines (BAs) accumulated in fermented foods via lactic acid bacterial activity exert toxic effects on human health. Among these, biofilms of histamine-producer ...

Infrared spectroscopy and Raman spectroscopy, when applied to food samples, have the unique ability to interrogate their chemical structure. In this research, Raman and mid-infrared (MIR) spectroscopy in conjunction with selected chemometrics approaches were used to investigate the effects of...

Analysis of the information such as release characteristics, spectroscopic properties, and fluorescence components of dissolved organic matter(DOM) in wheat straw in decomposition stages is of great significance for grasping the decomposition process of straw returning to field. In this study,...

Cheese and milk are stapled dairy products consumed globally. However, adulterants in these products pose significant health risks and compromise their quality. Analytical techniques are crucial in detecting and quantifying adulterants to combat adulteration. This opinion explores the problem of...

A study was conducted for detection of beef adulteration in mutton by using Fourier transform-near infrared spectroscopy (FT-N IR). A total of 22 trials containing seven classes with different ratios of mutton and beef (100:0, 0:100, 90:10, 80:20, 70:30, 60:40 and 50:50) were conducted. Each sample ...

During butter manufacturing, adulteration of animal and plant fats is one of the major issues in dairy industries. In dairy products, there is a huge potential in spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for the rapid determination of various adulterants....

Buffalo milk is a dairy product that is considered to have a higher nutritional value compared to cow's milk. Linoleic acid (LA) is an essential fatty acid that is important for human health. This study aimed to investigate and validate the use of Fourier transform mid-infrared spectroscopy...

This study aimed to evaluate the physical (particle size and ζ-potential) and techno-functional properties (emulsifying and foaming) of goat milk powders enriched with grape pomace seed extract (TME), as promising food ingredients in the formulation of functional food. Attenuated Total Reflectance...

Equine osteoarthritis is a chronic degenerative disease of the articular joint, characterised by cartilage degradation resulting in pain and reduced mobility and thus is a prominent equine welfare concern. Diagnosis is usually at a late stage through clinical examination and radiographic imaging,...

Electrical properties can provide information about food composition and structure. In this context, the present work aimed to characterise and group five samples (A, B, C, D, E) of low-fat, high-protein commercial yoghurts using electrical impedance spectroscopy (EIS) and conventional analytical...