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

@article{Su2017NonDestructiveAR,
  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},
  year={2017},
  volume={57},
  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
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