Non-Destructive and rapid evaluation of staple foods quality by using spectroscopic techniques: A review

  title={Non-Destructive and rapid evaluation of staple foods quality by using spectroscopic techniques: A review},
  author={Wen-Hao Su and Hong-ju He and Da-Wen Sun},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={1039 - 1051}
  • Wen-Hao Su, Hong-ju He, Da-Wen Sun
  • Published 2017
  • Biology, Medicine
  • Critical Reviews in Food Science and Nutrition
  • Staple foods, including cereals, legumes, and root/tuber crops, dominate the daily diet of humans by providing valuable proteins, starch, oils, minerals, and vitamins. Quality evaluation of staple foods is primarily carried out on sensory (e.g. external defect, color), adulteration (e.g. species, origin), chemical (e.g. starch, proteins), mycotoxin (e.g. Fusarium toxin, aflatoxin), parasitic infection (e.g. weevil, beetle), and internal physiological (e.g. hollow heart, black heart) aspects… CONTINUE READING
    66 Citations
    Mid-infrared (MIR) Spectroscopy for Quality Analysis of Liquid Foods
    • 10
    Non-Invasive Determination of Potato Breaking Strength by Mid-Infrared Microspectroscopy
    • PDF
    Advanced Analysis of Roots and Tubers by Hyperspectral Techniques.
    • 5
    Fourier Transform Infrared and Raman and Hyperspectral Imaging Techniques for Quality Determinations of Powdery Foods: A Review.
    • 53
    Detection of adulteration in food based on nondestructive analysis techniques: a review.
    • 3
    The Quality Control of Tea by Near-Infrared Reflectance (NIR) Spectroscopy and Chemometrics
    • 11
    • PDF


    Feasibility of FT–Raman spectroscopy for rapid screening for DON toxin in ground wheat and barley
    • Y. Liu, S. Delwiche, Y. Dong
    • Chemistry, Medicine
    • Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
    • 2009
    • 41
    Sensing of Mycotoxin Producing Fungi in the Processing of Grains
    • 30
    NIR Spectroscopy Applications for Internal and External Quality Analysis of Citrus Fruit—A Review
    • 246
    Raman spectroscopy a promising technique for quality assessment of meat and fish : A review
    • 238
    Authentication of lotus root powder adulterated with potato starch and/or sweet potato starch using Fourier transform mid-infrared spectroscopy.
    • 22
    • Highly Influential
    Quantification of acesulfame potassium in processed foods by quantitative 1H NMR.
    • 24
    Colour Measurement and Analysis in Fresh and Processed Foods: A Review
    • 638