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Relevant bibliographies by topics / Food spoilage monitoring

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Academic literature on the topic 'Food spoilage monitoring'

Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

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Journal articles on the topic "Food spoilage monitoring"

1

Hindle, Francis, Lotta Kuuliala, Meriem Mouelhi, et al. "Monitoring of food spoilage by high resolution THz analysis." Analyst 143, no. 22 (2018): 5536–44. http://dx.doi.org/10.1039/c8an01180j.

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High resolution rotational Terahertz (THz) spectroscopy is suited to studies of numerous polar gas phase molecules, and particularly volatile organic compounds (VOCs). Analysis of the headspace gas of packed Salmon fillets indicates the degree of food spoilage.

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Calabretta, Maria Maddalena, Denise Gregucci, Riccardo Desiderio, and Elisa Michelini. "Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring." Biosensors 13, no. 1 (2023): 126. http://dx.doi.org/10.3390/bios13010126.

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Biogenic amines (BAs), nitrogenous molecules usually present in different foods, can be considered an indicator of freshness and food quality since their amount increases during food spoilage. Their detection, possibly in real time via the use of smart packaging, is therefore of crucial importance to ensure food safety and to fulfill consumers’ demand. To this end, colorimetric sensors are considered one of the most feasible solutions. Here, we report a user-friendly colorimetric sensing paper able to detect BAs via the naked eye. The sensing molecule is the aglycone genipin, a natural cross-l

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Sternisa, Meta, Mihael Cargo, and Sonja Smole-Mozina. "Spoilage bacteria pseudomonas - production of hydrolytic enzymes and ability to grow at 5°C." Acta Periodica Technologica, no. 50 (2019): 278–85. http://dx.doi.org/10.2298/apt1950278s.

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Microbial growth and metabolism in food leads to organoleptic spoilage through altering colour, odour and texture of food, and slime or liquid production on the surface. In the dynamics of organoleptic spoilage, initial microbial contamination and storage temperature of food play an important role. Bacteria Pseudomonas are known as the most common spoilage bacteria. Aim of this study was to evaluate the ability of selected Pseudomonas strains to grow at 5?C in different food models, and to evaluate their spoilage potential as the ability to produce different hydrolytic enzymes at 5?C. This was

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Magnaghi, Lisa Rita, Federica Capone, Camilla Zanoni, Giancarla Alberti, Paolo Quadrelli, and Raffaela Biesuz. "Colorimetric Sensor Array for Monitoring, Modelling and Comparing Spoilage Processes of Different Meat and Fish Foods." Foods 9, no. 5 (2020): 684. http://dx.doi.org/10.3390/foods9050684.

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Meat spoilage is a very complex combination of processes related to bacterial activities. Numerous efforts are underway to develop automated techniques for monitoring this process. We selected a panel of pH indicators and a colourimetric dye, selective for thiols. Embedding these dyes into an anion exchange cellulose sheets, i.e., the commercial paper sheet known as “Colour Catcher®” commonly used in the washing machine to prevent colour run problems, we obtained an array made of six coloured spots (here named Dye name-CC@). The array, placed over the tray containing a sample of meat or fish (

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Xu, Lingfeng, Ling Ni, Lihe Sun, Fang Zeng, and Shuizhu Wu. "A fluorescent probe based on aggregation-induced emission for hydrogen sulfide-specific assaying in food and biological systems." Analyst 144, no. 22 (2019): 6570–77. http://dx.doi.org/10.1039/c9an01582e.

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Borawake, Dr M. P. "E-Gadget to Detect Food Freshness using IoT and ML." International Journal for Research in Applied Science and Engineering Technology 9, no. 12 (2021): 2072–76. http://dx.doi.org/10.22214/ijraset.2021.39615.

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Abstract: The food we consume plays an important role in our daily life. It provides us energy which is needed to work, grow, be active, and to learn and think. The healthy food is essential for good health and nutrition. Light, oxygen, heat, humidity, temperature and spoilage bacteria can all affect both safety and quality of perishable foods. Food kept at room temperature undergoes some chemical reactions after certain period of time, which affects the taste, texture and smell of a food. Consuming spoiled food is harmful for consumers as it can lead to foodborne diseases. This project aims a

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Qin, Yujuan, Pengcheng Huang, and Fang-Ying Wu. "Histamine-responsive dye-incorporated carbon dots for visual monitoring of food spoilage." Sensors and Actuators B: Chemical 365 (August 2022): 131911. http://dx.doi.org/10.1016/j.snb.2022.131911.

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Al-Hamry, Ammar, Tianqi Lu, Jing Bai, et al. "Layer-by-Layer Deposited Multi-Modal PDAC/rGO Composite-Based Sensors." Foods 12, no. 2 (2023): 268. http://dx.doi.org/10.3390/foods12020268.

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Different environmental parameters, such as temperature and humidity, aggravate food spoilage, and different volatile organic compounds (VOCs) are released based on the extent of spoilage. In addition, a lack of efficient monitoring of the dosage of pesticides leads to crop failure. This could lead to the loss of food resources and food production with harmful contaminants and a short lifetime. For this reason, precise monitoring of different environmental parameters and contaminations during food processing and storage is a key factor for maintaining its safety and nutritional value. Thus, de

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Ma, Yuchen, Wei Yang, Yujie Xia, et al. "Properties and Applications of Intelligent Packaging Indicators for Food Spoilage." Membranes 12, no. 5 (2022): 477. http://dx.doi.org/10.3390/membranes12050477.

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Food packaging plays a vital role in the food supply chain by acting as an additional layer to protect against food contamination, but the main function of traditional conventional packaging is only to isolate food from the outside environment, and cannot provide related information about food spoilage. Intelligent packaging can feel, inspect, and record external or internal changes in food products to provide further information about food quality. Importantly, intelligent packaging indicators will account for a significant proportion of the food industry’s production, with promising applicat

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Ahmad, Noor Azizah, Lee Yook Heng, Faridah Salam, Mohd Hazani Mat Zaid, and Sharina Abu Hanifah. "A Colorimetric pH Sensor Based on Clitoria sp and Brassica sp for Monitoring of Food Spoilage Using Chromametry." Sensors 19, no. 21 (2019): 4813. http://dx.doi.org/10.3390/s19214813.

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A developed colorimetric pH sensor film based on edible materials for real-time monitoring of food freshness is described. The mixed natural dyes from edible plants Clitoria sp and Brassica sp were extracted and incorporated into ι-carrageenan film as a colorimetric pH sensor film for monitoring food spoilage and its freshness. The color changes of the developed colorimetric sensor film were measured with chromametry and UV-vis spectroscopy, respectively. Experimental results show that colorimetric pH sensor film demonstrated statistically significant differences (p < 0.05) between CIE-L*a*

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Dissertations / Theses on the topic "Food spoilage monitoring"

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Bhadra, Sharmistha. "Electrode-based wireless passive pH sensors with applications to bioprocess and food spoilage monitoring." IEEE, 2011. http://hdl.handle.net/1993/30366.

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This thesis purposes and develops inductively coupled LC (inductive-capacitive) pH sensors based on pH-sensitive electrode pair. The LC resonator circuit is based on a varactor and measures the low frequency potential difference. For wireless pH monitoring, the resonator circuit is integrated with a pH-sensitive electrode pair. This sensor demonstrates a linear response over 2 to 12 pH dynamic range, 0.1 pH accuracy and long-term stability. Accurate measurement of pH using electrode-based sensors is affected by temperature variation. A technique of simultaneously measuring two parameters, pH

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Al, Hage Yassmin. "Qualitatitive and quantitative analysis of fish spoilage processes for development of new food monitoring systems." Master's thesis, Alma Mater Studiorum - Università di Bologna, 2015. http://amslaurea.unibo.it/9382/.

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This study investigates the growth and metabolite production of microorganisms causing spoilage of Atlantic cod (Gadus morhua) fillets packaged under air and modified atmosphere (60 % CO2, 40 % O2). Samples were provided by two different retailers (A and B). Storage of packaged fillets occurred at 4 °C and 8 °C. Microbiological quality and metabolite production of cod fillets stored in MAP 4 °C, MAP 8 °C and air were monitored during 13 days, 7 days and 3 days of storage, respectively. Volatile compounds concentration in the headspace were quantified by Selective ion flow tube mass spectrometr

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Book chapters on the topic "Food spoilage monitoring"

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Fathima, Aksa, Tafadzwa Justin Chiome, Archer Ann Catherine, Chukwuebuka Egbuna, Raghu Ram Achar, and Asha Srinivasan. "Smart Use of Nanomaterials as Sensors for Detection and Monitoring of Food Spoilage." In Application of Nanotechnology in Food Science, Processing and Packaging. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-98820-3_11.

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Mohsin, Afreen, and Siva S. Yellampalli. "IoT-Based Cold Chain Logistics Monitoring." In Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-5354-1.ch017.

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This chapter aims to reduce the extent of human presence all along the cold chain by means of a powerful tool in the form of the IoT. It should also be ensured that any details regarding instances of equipment failure leading to product spoilage or an event of a successful delivery must be communicated to the manufacturer's end. It also seeks to fill gaps involving location tracking and environment control by means of a GPS module and an IoT-based sensor platform respectively used here.

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Argyri, Anthoula, Efstathios Panagou, and George–John Nychas. "Monitoring Microbial Spoilage of Foods by Vibrational Spectroscopy (FT-IR & Raman)." In Novel Food Preservation and Microbial Assessment Techniques. CRC Press, 2014. http://dx.doi.org/10.1201/b16758-17.

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Ahmad, Rayees, Shafiya Hassan, Showkat Ahmad, et al. "Stored Grain Pests and Current Advances for their Management." In Postharvest Technology - Recent Advances, New Perspectives and Applications [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.101503.

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During the offseason, when fresh food is not available, humans have to consume stored grain food. Unfortunately, these stored grains are later infested with many pests. Foods stored in bags and bins are very much susceptible to infestation with several pests which can cause extensive post-harvest losses, spoilage, and less demand in markets, causing a huge economic crisis. Hence, successful management of stored grain pests becomes necessary to prevent these from insect pests. Current approaches for their management are one of the promising goals, as it includes preventive practices, monitoring, sanitation, and identification of main pathogens. Different management strategies of all the common stored grain pests viz. grain weevils, grain borers, grain moths, flour moths, mealworms, grain and flour beetles, booklice, mites, and parasites are enlisted here.

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S., Madumidha, SivaRanjani P., and Venmuhilan B. "Integrating Blockchain and IoT in Supply Chain Management." In Research Anthology on Convergence of Blockchain, Internet of Things, and Security. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-6684-7132-6.ch018.

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Internet of things(IoT) is the conception of interfacing the devices to the internet to make life more efficient. It comprises the large amount of data in its network where it fails to assure complete security in the network. Blockchain is a distributed ledger where it mainly focuses on the data security. Every block in the blockchain network is connected to its next block, which prevents threats like large data loss. In the area of agri-food supply chain, where IoT plays a very important role, there occurs data integrity issues or data tampering. This can lead to improper supply chain management, timely shortage of goods, food spoilage, etc. So the traceability of agri-food supply chain is necessary to ensure food safety and to increase the trust between all stakeholders and consumers. Many illegal activities can be prevented, and cold chain monitoring can be achieved by bringing in transparency and traceability.

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S., Madumidha, SivaRanjani P., and Venmuhilan B. "Integrating Blockchain and IoT in Supply Chain Management." In Large-Scale Data Streaming, Processing, and Blockchain Security. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-3444-1.ch010.

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Internet of things(IoT) is the conception of interfacing the devices to the internet to make life more efficient. It comprises the large amount of data in its network where it fails to assure complete security in the network. Blockchain is a distributed ledger where it mainly focuses on the data security. Every block in the blockchain network is connected to its next block, which prevents threats like large data loss. In the area of agri-food supply chain, where IoT plays a very important role, there occurs data integrity issues or data tampering. This can lead to improper supply chain management, timely shortage of goods, food spoilage, etc. So the traceability of agri-food supply chain is necessary to ensure food safety and to increase the trust between all stakeholders and consumers. Many illegal activities can be prevented, and cold chain monitoring can be achieved by bringing in transparency and traceability.

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Conference papers on the topic "Food spoilage monitoring"

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Yuan, Mengyao, Rami Ghannam, Petros Karadimas, and Hadi Heidari. "Flexible RFID Patch for Food Spoilage Monitoring." In 2018 IEEE Asia Pacific Conference on Postgraduate Research in Microelectronics and Electronics (PrimeAsia). IEEE, 2018. http://dx.doi.org/10.1109/primeasia.2018.8598134.

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Green, Geoffrey C., Adrian D. C. Chan, and Rafik A. Goubran. "Tracking food spoilage in the smart home using odour monitoring." In 2011 IEEE International Symposium on Medical Measurements and Applications (MeMeA). IEEE, 2011. http://dx.doi.org/10.1109/memea.2011.5966685.

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Green, Geoffrey C., Adrian D. C. Chan, and Rafik A. Goubran. "Monitoring of food spoilage with electronic nose: potential applications for smart homes." In 3d International ICST Conference on Pervasive Computing Technologies for Healthcare. ICST, 2009. http://dx.doi.org/10.4108/icst.pervasivehealth2009.7001.

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Green, Geoffrey C., Adrian D. C. Chan, and Rafik A. Goubran. "Monitoring of food spoilage with electronic nose: potential applications for smart homes." In 3rd International Conference on Pervasive Computing Technologies for Healthcare (Pervasive Health 2009). IEEE, 2009. http://dx.doi.org/10.1109/pcthealth.2009.5291419.

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Chongthanaphisut, Phunvira, Thara Seesaard, and Teerakiat Kerdcharoen. "Monitoring of microbial canned food spoilage and contamination based on e-nose for smart home." In 2015 12th International Conference on Electrical Engineering/Electronics, Computer, Telecommunications and Information Technology (ECTI-CON). IEEE, 2015. http://dx.doi.org/10.1109/ecticon.2015.7206960.

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