Oxidation of whey protein isolate after thermal convection and microwave heating and freeze-drying: Correlation among physicochemical and NIR spectroscopy analyses.

This study investigated the oxidative susceptibility of whey protein isolate (WPI) dispersions treated by microwave or thermal convection before freeze-drying. WPI (20 mg protein/mL) in distilled water (DW) was heated at 63 ± 2 °C for 30 min by microwave (WPI-MW) or convection heating (WPI-CH) and freeze-dried. Untreated WPI (WPI-C), WPI solubilized in DW and freeze-dried (WPI-FD), and WPI solubilized in DW, heated at 98 ± 2 °C for 2 min and freeze-dried (WPI-B) were also evaluated.

Near infrared hyperspectral imaging and spectral unmixing methods for evaluation of fiber distribution in enriched pasta.

Pasta is mostly composed by wheat flour and water. Nevertheless, flour can be partially replaced by fibers to provide extra nutrients in the diet. However, fiber can affect the technological quality of pasta if not properly distributed.

Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near-infrared spectroscopy and multivariate analysis to identify affected chicken breasts.

White Striping (WS) and Wooden Breast (WB) are emerging poultry myopathies that occur worldwide, affecting the quality of meat. The aim of this study was to evaluate the occurrence of N, WS, WB, and WS/WB (myopathies combined) in chicken breast from Brazilian commercial plant, comparing (1) inspection based on visual aspect and palpation of Pectoralis major muscle, and (2) identification of these myopathies by near-infrared Spectroscopy (NIRS). Chickens slaughtered at Brazilian commercial plant at four age ranges (4 to 5, 6 to 7, 8 to 9, and 65 weeks) were inspected.

Determination of pectin content in orange peels by near infrared hyperspectral imaging.

Pectin has several purposes in the food and pharmaceutical industry making its quantification important for further extraction. Current techniques for pectin quantification require its extraction using chemicals and producing residues. Determination of pectin content in orange peels was investigated using near infrared hyperspectral imaging (NIR-HSI).

Identification of fiber added to semolina by near infrared (NIR) spectral techniques.

Ingredients added in food products can increase the nutritional value, but also affect their functional properties. After processing, determination of added ingredients is difficult, thus it is important to develop rapid techniques for quantification of food ingredients. In the current work, near infrared spectroscopy (NIRS) and hyperspectral imaging (NIR-HSI) were investigated to quantify the amount of fiber added to semolina and its distribution.

Classification of Chicken Parts Using a Portable Near-Infrared (NIR) Spectrophotometer and Machine Learning.

Identification of different chicken parts using portable equipment could provide useful information for the processing industry and also for authentication purposes. Traditionally, physical-chemical analysis could deal with this task, but some disadvantages arise such as time constraints and requirements of chemicals. Recently, near-infrared (NIR) spectroscopy and machine learning (ML) techniques have been widely used to obtain a rapid, noninvasive, and precise characterization of biological samples.

Application of PCDA/SPH/CHO/Lysine vesicles to detect pathogenic bacteria in chicken.

During the course of infection, Salmonella must successively survive the harsh acid stress of the stomach and multiply into a mild acidic compartment within macrophages. Inducible amino acid decarboxylases are known to promote adaptation to acidic environments, as lysine decarboxylation to cadaverine. The idea of Salmonella defenses responses could be employed in systems as polydiacetylene (PDA) to detect this pathogen so important to public health system.