Investigation of moisture content uniformity of microwave-vacuum dried mushroom (Agaricus bisporus) by NIR hyperspectral imaging

[1]  A. Figiel,et al.  Influence of Drying Methods on the Antibacterial, Antioxidant and Essential Oil Volatile Composition of Herbs: a Review , 2019, Food and Bioprocess Technology.

[2]  Hongbin Pu,et al.  Predicting intramuscular fat content variations in boiled pork muscles by hyperspectral imaging using a novel spectral pre-processing technique , 2018, LWT.

[3]  Yongjun Zhao,et al.  Effects of modified atmosphere vacuum cooling (MAVC) on the quality of three different leafy cabbages , 2018, LWT.

[4]  Jinfeng Bi,et al.  Engineering Texture Properties of Instant Controlled Pressure Drop (DIC) Dried Carrot Chips via Modulating Osmotic Conditions , 2018, Food and Bioprocess Technology.

[5]  Jun-Hu Cheng,et al.  Non-destructive Detection and Screening of Non-uniformity in Microwave Sterilization Using Hyperspectral Imaging Analysis , 2018, Food Analytical Methods.

[6]  Hongbin Pu,et al.  Heterospectral two-dimensional correlation analysis with near-infrared hyperspectral imaging for monitoring oxidative damage of pork myofibrils during frozen storage. , 2018, Food chemistry.

[7]  Zhiwei Zhu,et al.  Effects of freezing on cell structure of fresh cellular food materials: A review , 2018 .

[8]  Jun‐Li Xu,et al.  Chemometric methods applied in the image plane to correct striping noise in hyperspectral chemical images of biomaterials , 2018 .

[9]  Jun-Hu Cheng,et al.  Hyperspectral Imaging Sensing of Changes in Moisture Content and Color of Beef During Microwave Heating Process , 2018, Food Analytical Methods.

[10]  M. Markowski,et al.  The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon) , 2018, Food and Bioprocess Technology.

[11]  Da‐Wen Sun,et al.  Nondestructive quality evaluation of banana slices during microwave vacuum drying using spectral and imaging techniques , 2018 .

[12]  Zhiwei Zhu,et al.  Improving freeze tolerance of yeast and dough properties for enhancing frozen dough quality - A review of effective methods , 2018 .

[13]  Hongbin Pu,et al.  Characterization of myofibrils cold structural deformation degrees of frozen pork using hyperspectral imaging coupled with spectral angle mapping algorithm. , 2018, Food chemistry.

[14]  Da-Wen Sun,et al.  Effects of different cooling methods on the carbon footprint of cooked rice , 2017 .

[15]  Da-Wen Sun,et al.  Hyperspectral imaging technique for evaluating food quality and safety during various processes: A review of recent applications , 2017 .

[16]  Hongbin Pu,et al.  Principles and applications of spectroscopic techniques for evaluating food protein conformational changes: A review , 2017 .

[17]  B. Muszyńska,et al.  Composition and Biological Properties of Agaricus bisporus Fruiting Bodies – a Review , 2017 .

[18]  Hongbin Pu,et al.  Prediction of textural changes in grass carp fillets as affected by vacuum freeze drying using hyperspectral imaging based on integrated group wavelengths , 2017 .

[19]  Ji Ma,et al.  Developing hyperspectral prediction model for investigating dehydrating and rehydrating mass changes of vacuum freeze dried grass carp fillets , 2017 .

[20]  Hongbin Pu,et al.  Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods. , 2017, Food chemistry.

[21]  Yuan-Yuan Pu,et al.  Combined hot-air and microwave-vacuum drying for improving drying uniformity of mango slices based on hyperspectral imaging visualisation of moisture content distribution , 2017 .

[22]  Hongbin Pu,et al.  Model improvement for predicting moisture content (MC) in pork longissimus dorsi muscles under diverse processing conditions by hyperspectral imaging , 2017 .

[23]  Lu Wang,et al.  Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments , 2017, Critical reviews in food science and nutrition.

[24]  Jun-Hu Cheng,et al.  Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data , 2016 .

[25]  Hongbin Pu,et al.  Integration of spectral and textural data for enhancing hyperspectral prediction of K value in pork meat , 2016 .

[26]  Zhidong Wang,et al.  Effects of UV-C on antioxidant activity, total phenolics and main phenolic compounds of the melanin biosynthesis pathway in different tissues of button mushroom , 2016 .

[27]  Hongbin Pu,et al.  Nondestructive Measurements of Freezing Parameters of Frozen Porcine Meat by NIR Hyperspectral Imaging , 2016, Food and Bioprocess Technology.

[28]  Yuting Tian,et al.  Effects of different drying methods on the product quality and volatile compounds of whole shiitake mushrooms. , 2016, Food chemistry.

[29]  Jun-Hu Cheng,et al.  Prediction of total volatile basic nitrogen contents using wavelet features from visible/near-infrared hyperspectral images of prawn (Metapenaeus ensis). , 2016, Food chemistry.

[30]  Yuan-Yuan Pu,et al.  Prediction of moisture content uniformity of microwave-vacuum dried mangoes as affected by different shapes using NIR hyperspectral imaging , 2016 .

[31]  Yuan-Yuan Pu,et al.  Vis-NIR hyperspectral imaging in visualizing moisture distribution of mango slices during microwave-vacuum drying. , 2015, Food chemistry.

[32]  Hong-Ju He,et al.  Microbial evaluation of raw and processed food products by Visible/Infrared, Raman and Fluorescence spectroscopy , 2015 .

[33]  Anguo Xie,et al.  Rapid detection of frozen pork quality without thawing by Vis-NIR hyperspectral imaging technique. , 2015, Talanta.

[34]  Cecilia Riccioli,et al.  An Overview on Nondestructive Spectroscopic Techniques for Lipid and Lipid Oxidation Analysis in Fish and Fish Products , 2015 .

[35]  Da-Wen Sun,et al.  Recent Progress of Hyperspectral Imaging on Quality and Safety Inspection of Fruits and Vegetables: A Review. , 2015, Comprehensive reviews in food science and food safety.

[36]  Q. Hu,et al.  Changes in non-volatile taste components of button mushroom (Agaricus bisporus) during different stages of freeze drying and freeze drying combined with microwave vacuum drying. , 2014, Food chemistry.

[37]  Zhihang Zhang,et al.  Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing , 2014 .

[38]  Min Zhang,et al.  Prediction of color and moisture content for vegetable soybean during drying using hyperspectral imaging technology , 2014 .

[39]  A. Wojdyło,et al.  Combined Drying of Apple Cubes by Using of Heat Pump, Vacuum-Microwave, and Intermittent Techniques , 2014, Food and Bioprocess Technology.

[40]  A. Boudouvis,et al.  Color and Mass Transfer Kinetics During Air Drying of Pretreated Oyster Mushrooms (Pleurotus ostreatus spp.) , 2014 .

[41]  A. Mujumdar,et al.  Microwave-Assisted Pulse-Spouted Bed Freeze-Drying of Stem Lettuce Slices—Effect on Product Quality , 2013, Food and Bioprocess Technology.

[42]  Alex Martynenko,et al.  Computer Vision for Real-Time Measurements of Shrinkage and Color Changes in Blueberry Convective Drying , 2013 .

[43]  Noha Morsy,et al.  Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef. , 2013, Meat science.

[44]  A. Mujumdar,et al.  Study of Drying Uniformity in Pulsed Spouted Microwave–Vacuum Drying of Stem Lettuce Slices with Regard to Product Quality , 2013 .

[45]  Zhihang Zhang,et al.  The effect of ultrasound irradiation on the convective heat transfer rate during immersion cooling of a stationary sphere. , 2012, Ultrasonics sonochemistry.

[46]  Joachim Müller,et al.  Effect of Air Temperature and Pre-treatment on Color Changes and Texture of Dried Boletus edulis Mushroom , 2011 .

[47]  Jiewen Zhao,et al.  Determination of total volatile basic nitrogen (TVB-N) content and Warner–Bratzler shear force (WBSF) in pork using Fourier transform near infrared (FT-NIR) spectroscopy , 2011 .

[48]  T. Kudra,et al.  Uniformity Issue in Microwave Drying , 2011 .

[49]  Alex Martynenko,et al.  Porosity Evaluation of Ginseng Roots from Real-Time Imaging and Mass Measurements , 2011 .

[50]  Da-Wen Sun,et al.  Recent advances in the use of computer vision technology in the quality assessment of fresh meats , 2011 .

[51]  A. Bart-Plange,et al.  Drying Characteristics of Cap and Stem of Mushroom , 2009 .

[52]  S. Prasad,et al.  QUALITY AND MOISTURE SORPTION CHARACTERISTICS OF MICROWAVE-VACUUM, AIR AND FREEZE-DRIED BUTTON MUSHROOM (AGARICUS BISPORUS) , 2009 .

[53]  Da‐Wen Sun,et al.  Preparation of garlic powder with high allicin content by using combined microwave–vacuum and vacuum drying as well as microencapsulation , 2007 .

[54]  S. Prasad,et al.  Optimization of Microwave-Vacuum Drying of Button Mushrooms Using Response-Surface Methodology , 2007 .

[55]  J. Kerry,et al.  Effects of high-pressure and heat treatments on physical and biochemical characteristics of oysters (Crassostrea gigas) , 2007 .

[56]  Chaoxin Zheng,et al.  Correlating colour to moisture content of large cooked beef joints by computer vision , 2006 .

[57]  Arun S. Mujumdar,et al.  Trends in microwave- related drying of fruits and vegetables , 2006 .

[58]  G.S.V. Raghavan,et al.  An Overview of Microwave Processing and Dielectric Properties of Agri-food Materials , 2004 .

[59]  Alberto M. Sereno,et al.  Modelling shrinkage during convective drying of food materials: a review , 2004 .

[60]  Da-Wen Sun,et al.  Pizza quality evaluation using computer vision: Part 2. Pizza topping analysis , 2003 .

[61]  Da-Wen Sun,et al.  Assessment of cheese browning affected by baking conditions using computer vision , 2003 .

[62]  Medeni Maskan,et al.  Kinetics of colour change of kiwifruits during hot air and microwave drying , 2001 .

[63]  H. Wichers,et al.  Tyrosinase activity and isoform composition in separate tissues during development of Agaricus bisporus fruit bodies , 1999 .

[64]  Harry J. Wichers,et al.  Agaricus bisporus browning: a review , 1998 .

[65]  Aleida J. Sandoval,et al.  Kinetics of colour change of double concentrated tomato paste during thermal treatment , 1997 .

[66]  M. Kulshreshtha,et al.  The Medicinal Mushroom Agaricus bisporus: Review of Phytopharmacology and Potential Role in the Treatment of Various Diseases , 2018 .

[67]  Jun-Hu Cheng,et al.  Mapping moisture contents in grass carp (Ctenopharyngodon idella) slices under different freeze drying periods by Vis-NIR hyperspectral imaging , 2017 .

[68]  Da-Wen Sun,et al.  Computer Vision Detection of Salmon Muscle Gaping Using Convolutional Neural Network Features , 2017, Food Analytical Methods.

[69]  Noel D.G. White,et al.  Extraction of Spectral Information from Hyperspectral Data and Application of Hyperspectral Imaging for Food and Agricultural Products , 2016, Food and Bioprocess Technology.

[70]  Loreto A. Muñoz,et al.  Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack , 2015 .

[71]  Min Huang,et al.  Prediction of moisture content uniformity using hyperspectral imaging technology during the drying of maize kernel , 2015 .

[72]  A. Kilara,et al.  Ultrastructural Studies of Raw and Processed Tissue of the Major Cultivated Mushroom , Agaricus bisporus , 2015 .

[73]  R. Vadivambal,et al.  Non-uniform Temperature Distribution During Microwave Heating of Food Materials—A Review , 2010 .

[74]  Colm P. O'Donnell,et al.  Using Hyperspectral Imaging for Quality Evaluation of Mushrooms , 2010 .

[75]  Suresh Prasad,et al.  Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms , 2007 .

[76]  Da-Wen Sun,et al.  Pizza sauce spread classification using colour vision and support vector machines , 2005 .