Nanofertilizers represent a breakthrough in sustainable agriculture,offering innovative solutions to improve nutrient efficiency,crop productivity,and environmental resilience.Engineered at the nanoscale,these fertili...Nanofertilizers represent a breakthrough in sustainable agriculture,offering innovative solutions to improve nutrient efficiency,crop productivity,and environmental resilience.Engineered at the nanoscale,these fertilizers possess unique physicochemical properties,such as increased surface area,targeted delivery,and controlled release,which enhance nutrient uptake while reducing losses associated with conventional fertilizers.This review examines the evolving role of nanofertilizers in sustainable agricultural systems,exploring technological innovations,benefits,limitations,and potential risks.It aims to provide a comprehensive overview of their significance in advancing food security and environmental sustainability,while highlighting critical areas for future research and policy development.In particular,nanofertilizers show strong potential in improving food quality and safety by enhancing crop nutritional content,reducing pesticide residues,and boosting plant resistance to environmental stressors.Their roles in biofortification of staple crops such as wheat,rice,and maize could play a crucial part in addressing widespread micronutrient deficiencies globally.Furthermore,integrating nanofertilizers with precision agriculture technologies,including GPS mapping,remote sensing,and smart sensors,could enable site-specific nutrient management,optimizing fertilizer use and reducing environmental impact.However,concerns remain regarding their long-term effects on soil health,water systems,human health,and non-target organisms.Limited regulatory frameworks and high production costs also pose significant barriers to widespread adoption.This review underscores the need for interdisciplinary collaboration,green synthesis approaches,and ecosystem-level studies to ensure the safe and effective use of nanofertilizers.Ultimately,nanofertilizers offer transformative potential to support sustainable food systems and meet the growing demands of the global population.展开更多
Food quality is of primary concern in the food industry and to the consumer. Systems that mimic human senses have been developed and applied to the characterization of food quality. The five primary senses are: visio...Food quality is of primary concern in the food industry and to the consumer. Systems that mimic human senses have been developed and applied to the characterization of food quality. The five primary senses are: vision, hearing, smell, taste and touch. In the characterization of food quality, people assess the samples sensorially and differentiate “good”from “bad”on a continuum. However, the human sensory system is subjective, with mental and physical inconsistencies, and needs time to work. Artificial senses such as machine vision, the electronic ear, electronic nose, electronic tongue, artificial mouth and even artificial the head have been developed that mimic the human senses. These artificial senses are coordinated individually or collectively by a pat- tern recognition technique, typically artificial neural networks, which have been developed based on studies of the mechanism of the human brain. Such a structure has been used to formulate methods for rapid characterization of food quality. This research presents and discusses individual artificial sensing systems. With the concept of multi-sensor data fusion these sensor systems can work collectively in some way. Two such fused systems, artificial mouth and artificial head, are described and discussed. It indicates that each of the individual systems has their own artificially sensing ability to differentiate food samples. It further indicates that with a more complete mimic of human intelligence the fused systems are more powerful than the individual sys- tems in differentiation of food samples.展开更多
The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has...The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.展开更多
Physical chemistry experiments are an important branch of chemical experiments.In view of problems and shortcomings in physical chemistry experiment teaching of food quality and safety major in Chengdu University,the ...Physical chemistry experiments are an important branch of chemical experiments.In view of problems and shortcomings in physical chemistry experiment teaching of food quality and safety major in Chengdu University,the teaching methods of physical chemistry experiment course of food quality and safety major were explored and practiced,aiming to arouse students enthusiasm for experiments and cultivate their ability of independent learning,comprehensive thinking and independent problem solving.展开更多
This report on China's food quality and food security situation aims to put at ease the hearts of consumers at home and abroad. It will convey that China is a responsible country with an effective system for safeg...This report on China's food quality and food security situation aims to put at ease the hearts of consumers at home and abroad. It will convey that China is a responsible country with an effective system for safeguarding every link in the food export chain. Hence, a few bad incidents should not be regarded as representative of all Chinese food exports. According to the report, last year's food exports were over 99 percent up-to-standard. The Chinese government has always taken food safety seriously because it concerns people's health, the market's credibility and the country's image. In recent years efforts have been made by concerned authorities to tighten industry regulations, step-up legislation and law enforcement and improve the supervision of food quality. Furthermore, the country has vowed to take severe measures to punish corporate culprits, including blacklisting them and imposing export bans. To improve its administration in food quality and safety and promote international trade in food products, the country has also been keen on borrowing successful experiences from other countries and has actively engaged in international co-operation.展开更多
Food quality is the important content of food security and a major issue related to the national economy and people's livelihood.At present,with the enhancement of economic strength and the improvement of income l...Food quality is the important content of food security and a major issue related to the national economy and people's livelihood.At present,with the enhancement of economic strength and the improvement of income level,people pay more attention to the quality of life and physical health,so food quality has become the focus of social concern gradually.展开更多
Red chilli powder(RCP)is a versatile spice accepted globally in diverse culinary products due to its distinct pungent characteristics and red colour.The higher market demand makes the spice vulnerable to unethical mix...Red chilli powder(RCP)is a versatile spice accepted globally in diverse culinary products due to its distinct pungent characteristics and red colour.The higher market demand makes the spice vulnerable to unethical mixing,so its quality assessment is crucial.The non-destructive application of computer vision for measuring food adulteration has always attracted researchers and industry due to its robustness and feasibility.Following the current era of Food Quality 4.0 and artificial intelligence,this study follows an approach based on 1D-convolutional neural networks(CNN)and 2D-CNN models for detecting RCP adulteration.The performance evaluation metrics are used to analyse the efficiency of these models.The histogram features from the Lab colour space trained on the 1D-CNN model(BS-40 and Epoch 100)show an accuracy of 84.56%.On the other hand,the 2D-CNN model DenseNet-121(AdamW and BS-30)also shows a test accuracy of 84.62%.From the observations of this study,it is concluded that CNN models can be a promising tool for solving the adulteration detection problem in food quality evaluation.Further,internet of things-based systems can be developed to aid the industry and government agencies in monitoring the quality of RCP to harness the unethical practices of food adulteration.展开更多
Foodborne bacteria produce biofilms and their viable but non-culturable(VBNC)formation,can affect food quality and safety.Studies have shown that these characteristics are regulated by the bacterial quorum sensing(QS)...Foodborne bacteria produce biofilms and their viable but non-culturable(VBNC)formation,can affect food quality and safety.Studies have shown that these characteristics are regulated by the bacterial quorum sensing(QS)system.Quenching the QS system of foodborne bacteria and blocking the expression of the corresponding genes may be an effective way to improve food quality and safety.Therefore,this article reviews the QS systems for foodborne bacteria,the regulatory mechanisms of QS systems in biofilm and VBNC formation and resuscitation,the research progress on quorum sensing inhibitors(QSIs)for Gram-negative and Gram-positive bacteria,and introduces QSIs from various sources.In addition,we have also summarized the current research issues on QS regulation of biofilms and VBNC formation.The systematic study of the QS phenomenon of foodborne bacteria in practical situations,the mechanism of bacterial QS cooperation-cheating,the screening of novel and highly active QSIs,the combination of QSIs and other technologies to improve their bioavailability,and the regulatory network between biofilm and VBNC formation and resuscitation are research directions that need to be paid attention to in the future.展开更多
Background:An e-nose or an e-tongue is a group of gas sensors or chemical sensors that simulate human nose or human tongue.Both e-nose and e-tongue have showngreat promise and utility in improving assessments of food ...Background:An e-nose or an e-tongue is a group of gas sensors or chemical sensors that simulate human nose or human tongue.Both e-nose and e-tongue have showngreat promise and utility in improving assessments of food quality characteristics compared with traditional detection methods.Scope and approach:This review summarizes the application of e-nose and e-tongue in determining the quality-related properties of foods.The working principles,applications,and limitations of the sensors employed by electronic noses and electronic tongueswere introduced and compared.Widelyemployed pattern recognition algorithms,including artificial neural network(ANN),convolutional neural network(CNN),principal component analysis(PCA),partial least square regression(PLS),and support vector machine(SVM),were introduced and compared in this review.Key findings and conclusions:Overall,e-nose or e-tongue combining pattern recognition algorithms are very powerful analytical tools,which are relatively low-cost,rapid,and accurate.E-nose and e-tongue are also suitable for both in-line and off-line measurements,which are very useful in monitoring food processing and detecting the end product quality.The user of e-nose and e-tongue need to strictly control sample preparation,sampling,and data processing.展开更多
BACKGROUND:Singapore’s status as a first world island city-state which relies chiefly on food imports to meet the demand for consumption presents unique challenges in terms of microbial food safety and quality.Despit...BACKGROUND:Singapore’s status as a first world island city-state which relies chiefly on food imports to meet the demand for consumption presents unique challenges in terms of microbial food safety and quality.Despite the efforts of the Ministry of Health in Singapore,in conjunction with the Agri-Food&Veterinary Authority of Singapore and the National Environment Agency actively collaborate together to promote safety in Singapore,foodborne diseases are still a major public health issue.OBJECTIVE:The aim of the review was to summarize the various foodborne diseases reported in Singapore in the past few years as well as to give an account of all the currently available microbiological findings indicating safety and quality of poultry,vegetables,fruits,and seafood sold in Singapore.展开更多
In this project, </span><span style="font-family:Verdana;">assessment</span><span style="font-family:Verdana;"> of </span><span style="font-family:Verdana;&quo...In this project, </span><span style="font-family:Verdana;">assessment</span><span style="font-family:Verdana;"> of </span><span style="font-family:Verdana;">food service</span><span style="font-family:Verdana;"> quality of two restaurants in Lagos was carried out. The study assessed </span><span style="font-family:Verdana;">quality</span><span style="font-family:Verdana;"> of food served in </span><span style="font-family:Verdana;">Chicken</span><span style="font-family:Verdana;"> Republic compared with Mega Chicken. Three hundred (300) copies of questionnaires were administered to the customers in Chicken Republic Restaurant while two hundred (200) copies </span><span style="font-family:Verdana;">questionnaires</span><span style="font-family:Verdana;"> were administered to the customer in Mega Chicken Restaurant. </span><span style="font-family:Verdana;">In order to</span><span style="font-family:Verdana;"> analyze the data, </span><span style="font-family:Verdana;">simple</span><span style="font-family:Verdana;"> percentage method was adopted in which the respondents responded to variables like, quality of services, quality of food, healthy food, price and value </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> condition of </span><span style="font-family:Verdana;">environment</span><span style="font-family:Verdana;"> as factors that determine their patronage. The result of the study showed that the customers prefer Mega Chicken. It also showed that there is a relationship between the customers’ satisfaction and customer patronage in a choice of restaurant. The result of the project could be of use to the intending </span><span style="font-family:Verdana;">restaurants</span></span><span style="font-family:Verdana;">’</span><span style="font-family:""><span style="font-family:Verdana;"> operators to understand the trend and determinants of customers’ patronage. </span><span style="font-family:Verdana;">Recommendation</span><span style="font-family:Verdana;"> is made that restaurant</span></span><span style="font-family:Verdana;">’</span><span style="font-family:Verdana;">s operation should intensify effort for training and retraining of the staff on customer delight.展开更多
The Office of the Leading Team of Product Quality and Food Safety of the State Council held its third meeting on September 10. Li Changjiang, Minister of AQSIQ, presided over the meeting, and Pu Changcheng, Deputy... The Office of the Leading Team of Product Quality and Food Safety of the State Council held its third meeting on September 10. Li Changjiang, Minister of AQSIQ, presided over the meeting, and Pu Changcheng, Deputy Director of AQSIQ, also attended.……展开更多
Officials, experts and scholars from different countries and intemational organizations attended the China International Food Safety and Quality Conference 2007 on September 12-13. ……
Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foo... Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foods.……展开更多
Multisensor data fusion （MDF） is an emerging technology to fuse data from multiple sensors in order to make a more accurate estimation of the environment through measurement and detection. Applications of MDF cross ...Multisensor data fusion （MDF） is an emerging technology to fuse data from multiple sensors in order to make a more accurate estimation of the environment through measurement and detection. Applications of MDF cross a wide spectrum in military and civilian areas. With the rapid evolution of computers and the proliferation of micro-mechanical/electrical systems sensors, the utilization of MDF is being popularized in research and applications. This paper focuses on application of MDF for high quality data analysis and processing in measurement and instrumentation. A practical, general data fusion scheme was established on the basis of feature extraction and merge of data from multiple sensors. This scheme integrates artificial neural networks for high performance pattern recognition. A number of successful applications in areas of NDI （Non-Destructive Inspection） corrosion detection, food quality and safety characterization, and precision agriculture are described and discussed in order to motivate new applications in these or other areas. This paper gives an overall picture of using the MDF method to increase the accuracy of data analysis and processing in measurement and instrumentation in different areas of applications.展开更多
Cold-pressed oils from six herb plant seeds and four woody plant seeds were analyzed and compared for their quality characteristics such as oil, crud protein, shell, and moisture content, fatty acid （FA） compositio...Cold-pressed oils from six herb plant seeds and four woody plant seeds were analyzed and compared for their quality characteristics such as oil, crud protein, shell, and moisture content, fatty acid （FA） compositions and oxidation stability. Results showed that walnut kernel contained the greatest amount of seed oil and safflower seed contained the lowest. Safflower, pumpkin, hemp, camellia and peony seeds had high shell content, their kernel oil content significantly increased after shelling. These oils had significant differences （p〈0.01） in levels of fatty acids and the ratio of n-6：n-3 fatty acids. Camellia, safflower, and flax seed oil contained the highest oleic acid, linoleic acid, and a-linolenic acid respectively. Hemp seed oil was observed in a 3.53：1 ratio of n-6 and n-3 fatty acids. All these ten oils were obviously different in moisture and volatile content, acid value, peroxide value and induction period （IP） （p〈0.01）. IP of peony seed oil was lowest （0.94 h） and almond oil was the highest （14.10 h）. IP of oils negatively correlated with polyunsaturated fatty acids content ^=-0.664, p=0.036）. These studies of ten cold-pressed oils may provide better explanation for their potential health benefits and further developing their commercial value.展开更多
[Objective] This study aimed to evaluate tbe healthy risk of genetically modified （ GM ） soybeans by using a novel approach for functions and safety of food. [ Me^od] Different from traditional evaluation of substan...[Objective] This study aimed to evaluate tbe healthy risk of genetically modified （ GM ） soybeans by using a novel approach for functions and safety of food. [ Me^od] Different from traditional evaluation of substantial equivalence, three great innovations were performed in this study, involving in basic diet, evalu- ation approaches and principle, as well as the clarification of connotation differences between absolute and relative mass of organs. Hence a novel BDI-GS （Bendib Damage Index and General Score） evaluation approach was established and applied in comparative evaluation between RR GM and natural soybeans. Healthy male ICR mice during linear growth were selected; experimental mice were fed with 15% RR GM soybeans and 15% natural soybeans blending maize meal diets, and control mice were fed with single maize meal diet for 13 d; the mice were dissected after collecting blood samples and perfectly obtained nine organs or tissues to re- cord their masses and conduct statistical analyses. [Result] Plenty of matching information was obtained through simple design. The growth performance of treated mice was markedly of individual differences, some mice were thwarted due to regular intake of RR soybeans. Meanwhile, the functions and safety of RR soybeans were markedly lowered in overall nutritional and healthy effects than those of natural soybeans expressed in GS values, and presents some declines in nutrition and health of thymus, pancreas and spermary; especially, it can make thymus immune （P 〈0.05） in markedly lower level than that of natural soybeans. [ Conclusion] Therefore, major troubles and risks of RR soybeans intake are of personal risks in different degrees, in addition, it may increase sub-health and related chronic epi- demics risks, and herein it will presents certain safety issues. The creation of this novel evaluation system provides a simple and available evaluation approach for functions and potential risks revelation of food effects, and will yield far-reaching influences to safety evaluation and healthy development of GM foods, as well as public health.展开更多
Introduction: Recent technological developments have enabled many scientists to produce a wide variety of foods that meet consumers’ desires for diversity and quality. Genetically modified (GM) foods have long been a...Introduction: Recent technological developments have enabled many scientists to produce a wide variety of foods that meet consumers’ desires for diversity and quality. Genetically modified (GM) foods have long been a controversial topic, and consumer reliance on these foods depends on their trust in biotechnology institutions due to their lack of knowledge about the risks and benefits. This study aimed to assess the awareness, attitude, and perception of GM foods among the Saudi population, as well as to identify the association between age, gender, and education level in the studied population and their awareness level towards genetically modified foods. Method: Data was collected using a structured, pretested questionnaire drawn from previous studies, after obtaining written consent. The questionnaire included three sections focusing on personal data, general knowledge of GM foods, and perception, attitudes, and beliefs towards GM foods. Our study included 500 responses. Results: The majority of the participants were female, located in the central region, and had a university education. Most participants provided a correct definition of GM foods and indicated that they had heard about them, but were unsure if they had eaten these foods in the past. Their knowledge of these foods was good. Regarding opinions and attitudes towards these foods, the majority of participants were neutral. They approved of using GM foods because it produces more food, tastes better, and can be stored for a long time. In conclusion, the study highlights the urgent necessity to raise awareness and knowledge regarding genetically modified foods among the Saudi population. It emphasizes the importance of educating consumers about the potential advantages and risks associated with consuming such foods, enabling them to make informed decisions. It is crucial to integrate awareness and education about genetically modified foods into the technological and agricultural advancements in Saudi Arabia.展开更多
Providing safe and quality food is crucial for every household and is of extreme significance in the growth of any society.It is a complex procedure that deals with all issues focusing on the development of food proce...Providing safe and quality food is crucial for every household and is of extreme significance in the growth of any society.It is a complex procedure that deals with all issues focusing on the development of food processing from seed to harvest,storage,preparation,and consumption.This current paper seeks to demystify the importance of artificial intelligence,machine learning(ML),deep learning(DL),and computer vision(CV)in ensuring food safety and quality.By stressing the importance of these technologies,the audience will feel reassured and confident in their potential.These are very handy for such problems,giving assurance over food safety.CV is incredibly noble in today's generation because it improves food processing quality and positively impacts firms and researchers.Thus,at the present production stage,rich in image processing and computer visioning is incorporated into all facets of food production.In this field,DL and ML are implemented to identify the type of food in addition to quality.Concerning data and result-oriented perceptions,one has found similarities regarding various approaches.As a result,the findings of this study will be helpful for scholars looking for a proper approach to identify the quality of food offered.It helps to indicate which food products have been discussed by other scholars and lets the reader know papers by other scholars inclined to research further.Also,DL is accurately integrated with identifying the quality and safety of foods in the market.This paper describes the current practices and concerns of ML,DL,and probable trends for its future development.展开更多
文摘Nanofertilizers represent a breakthrough in sustainable agriculture,offering innovative solutions to improve nutrient efficiency,crop productivity,and environmental resilience.Engineered at the nanoscale,these fertilizers possess unique physicochemical properties,such as increased surface area,targeted delivery,and controlled release,which enhance nutrient uptake while reducing losses associated with conventional fertilizers.This review examines the evolving role of nanofertilizers in sustainable agricultural systems,exploring technological innovations,benefits,limitations,and potential risks.It aims to provide a comprehensive overview of their significance in advancing food security and environmental sustainability,while highlighting critical areas for future research and policy development.In particular,nanofertilizers show strong potential in improving food quality and safety by enhancing crop nutritional content,reducing pesticide residues,and boosting plant resistance to environmental stressors.Their roles in biofortification of staple crops such as wheat,rice,and maize could play a crucial part in addressing widespread micronutrient deficiencies globally.Furthermore,integrating nanofertilizers with precision agriculture technologies,including GPS mapping,remote sensing,and smart sensors,could enable site-specific nutrient management,optimizing fertilizer use and reducing environmental impact.However,concerns remain regarding their long-term effects on soil health,water systems,human health,and non-target organisms.Limited regulatory frameworks and high production costs also pose significant barriers to widespread adoption.This review underscores the need for interdisciplinary collaboration,green synthesis approaches,and ecosystem-level studies to ensure the safe and effective use of nanofertilizers.Ultimately,nanofertilizers offer transformative potential to support sustainable food systems and meet the growing demands of the global population.
文摘Food quality is of primary concern in the food industry and to the consumer. Systems that mimic human senses have been developed and applied to the characterization of food quality. The five primary senses are: vision, hearing, smell, taste and touch. In the characterization of food quality, people assess the samples sensorially and differentiate “good”from “bad”on a continuum. However, the human sensory system is subjective, with mental and physical inconsistencies, and needs time to work. Artificial senses such as machine vision, the electronic ear, electronic nose, electronic tongue, artificial mouth and even artificial the head have been developed that mimic the human senses. These artificial senses are coordinated individually or collectively by a pat- tern recognition technique, typically artificial neural networks, which have been developed based on studies of the mechanism of the human brain. Such a structure has been used to formulate methods for rapid characterization of food quality. This research presents and discusses individual artificial sensing systems. With the concept of multi-sensor data fusion these sensor systems can work collectively in some way. Two such fused systems, artificial mouth and artificial head, are described and discussed. It indicates that each of the individual systems has their own artificially sensing ability to differentiate food samples. It further indicates that with a more complete mimic of human intelligence the fused systems are more powerful than the individual sys- tems in differentiation of food samples.
文摘The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.
文摘Physical chemistry experiments are an important branch of chemical experiments.In view of problems and shortcomings in physical chemistry experiment teaching of food quality and safety major in Chengdu University,the teaching methods of physical chemistry experiment course of food quality and safety major were explored and practiced,aiming to arouse students enthusiasm for experiments and cultivate their ability of independent learning,comprehensive thinking and independent problem solving.
文摘This report on China's food quality and food security situation aims to put at ease the hearts of consumers at home and abroad. It will convey that China is a responsible country with an effective system for safeguarding every link in the food export chain. Hence, a few bad incidents should not be regarded as representative of all Chinese food exports. According to the report, last year's food exports were over 99 percent up-to-standard. The Chinese government has always taken food safety seriously because it concerns people's health, the market's credibility and the country's image. In recent years efforts have been made by concerned authorities to tighten industry regulations, step-up legislation and law enforcement and improve the supervision of food quality. Furthermore, the country has vowed to take severe measures to punish corporate culprits, including blacklisting them and imposing export bans. To improve its administration in food quality and safety and promote international trade in food products, the country has also been keen on borrowing successful experiences from other countries and has actively engaged in international co-operation.
文摘Food quality is the important content of food security and a major issue related to the national economy and people's livelihood.At present,with the enhancement of economic strength and the improvement of income level,people pay more attention to the quality of life and physical health,so food quality has become the focus of social concern gradually.
文摘Red chilli powder(RCP)is a versatile spice accepted globally in diverse culinary products due to its distinct pungent characteristics and red colour.The higher market demand makes the spice vulnerable to unethical mixing,so its quality assessment is crucial.The non-destructive application of computer vision for measuring food adulteration has always attracted researchers and industry due to its robustness and feasibility.Following the current era of Food Quality 4.0 and artificial intelligence,this study follows an approach based on 1D-convolutional neural networks(CNN)and 2D-CNN models for detecting RCP adulteration.The performance evaluation metrics are used to analyse the efficiency of these models.The histogram features from the Lab colour space trained on the 1D-CNN model(BS-40 and Epoch 100)show an accuracy of 84.56%.On the other hand,the 2D-CNN model DenseNet-121(AdamW and BS-30)also shows a test accuracy of 84.62%.From the observations of this study,it is concluded that CNN models can be a promising tool for solving the adulteration detection problem in food quality evaluation.Further,internet of things-based systems can be developed to aid the industry and government agencies in monitoring the quality of RCP to harness the unethical practices of food adulteration.
基金financially supported by the National Natural Science Foundation of China(32202191)and(32272279)the Key R&D Project of Shandong Province(2023CXPT007 and 2024CXPT014)the Key R&D Project of Qingdao Science and Technology Plan(24-2-3-4-zyyd-jch).
文摘Foodborne bacteria produce biofilms and their viable but non-culturable(VBNC)formation,can affect food quality and safety.Studies have shown that these characteristics are regulated by the bacterial quorum sensing(QS)system.Quenching the QS system of foodborne bacteria and blocking the expression of the corresponding genes may be an effective way to improve food quality and safety.Therefore,this article reviews the QS systems for foodborne bacteria,the regulatory mechanisms of QS systems in biofilm and VBNC formation and resuscitation,the research progress on quorum sensing inhibitors(QSIs)for Gram-negative and Gram-positive bacteria,and introduces QSIs from various sources.In addition,we have also summarized the current research issues on QS regulation of biofilms and VBNC formation.The systematic study of the QS phenomenon of foodborne bacteria in practical situations,the mechanism of bacterial QS cooperation-cheating,the screening of novel and highly active QSIs,the combination of QSIs and other technologies to improve their bioavailability,and the regulatory network between biofilm and VBNC formation and resuscitation are research directions that need to be paid attention to in the future.
文摘Background:An e-nose or an e-tongue is a group of gas sensors or chemical sensors that simulate human nose or human tongue.Both e-nose and e-tongue have showngreat promise and utility in improving assessments of food quality characteristics compared with traditional detection methods.Scope and approach:This review summarizes the application of e-nose and e-tongue in determining the quality-related properties of foods.The working principles,applications,and limitations of the sensors employed by electronic noses and electronic tongueswere introduced and compared.Widelyemployed pattern recognition algorithms,including artificial neural network(ANN),convolutional neural network(CNN),principal component analysis(PCA),partial least square regression(PLS),and support vector machine(SVM),were introduced and compared in this review.Key findings and conclusions:Overall,e-nose or e-tongue combining pattern recognition algorithms are very powerful analytical tools,which are relatively low-cost,rapid,and accurate.E-nose and e-tongue are also suitable for both in-line and off-line measurements,which are very useful in monitoring food processing and detecting the end product quality.The user of e-nose and e-tongue need to strictly control sample preparation,sampling,and data processing.
文摘BACKGROUND:Singapore’s status as a first world island city-state which relies chiefly on food imports to meet the demand for consumption presents unique challenges in terms of microbial food safety and quality.Despite the efforts of the Ministry of Health in Singapore,in conjunction with the Agri-Food&Veterinary Authority of Singapore and the National Environment Agency actively collaborate together to promote safety in Singapore,foodborne diseases are still a major public health issue.OBJECTIVE:The aim of the review was to summarize the various foodborne diseases reported in Singapore in the past few years as well as to give an account of all the currently available microbiological findings indicating safety and quality of poultry,vegetables,fruits,and seafood sold in Singapore.
文摘In this project, </span><span style="font-family:Verdana;">assessment</span><span style="font-family:Verdana;"> of </span><span style="font-family:Verdana;">food service</span><span style="font-family:Verdana;"> quality of two restaurants in Lagos was carried out. The study assessed </span><span style="font-family:Verdana;">quality</span><span style="font-family:Verdana;"> of food served in </span><span style="font-family:Verdana;">Chicken</span><span style="font-family:Verdana;"> Republic compared with Mega Chicken. Three hundred (300) copies of questionnaires were administered to the customers in Chicken Republic Restaurant while two hundred (200) copies </span><span style="font-family:Verdana;">questionnaires</span><span style="font-family:Verdana;"> were administered to the customer in Mega Chicken Restaurant. </span><span style="font-family:Verdana;">In order to</span><span style="font-family:Verdana;"> analyze the data, </span><span style="font-family:Verdana;">simple</span><span style="font-family:Verdana;"> percentage method was adopted in which the respondents responded to variables like, quality of services, quality of food, healthy food, price and value </span><span style="font-family:Verdana;">and</span><span style="font-family:Verdana;"> condition of </span><span style="font-family:Verdana;">environment</span><span style="font-family:Verdana;"> as factors that determine their patronage. The result of the study showed that the customers prefer Mega Chicken. It also showed that there is a relationship between the customers’ satisfaction and customer patronage in a choice of restaurant. The result of the project could be of use to the intending </span><span style="font-family:Verdana;">restaurants</span></span><span style="font-family:Verdana;">’</span><span style="font-family:""><span style="font-family:Verdana;"> operators to understand the trend and determinants of customers’ patronage. </span><span style="font-family:Verdana;">Recommendation</span><span style="font-family:Verdana;"> is made that restaurant</span></span><span style="font-family:Verdana;">’</span><span style="font-family:Verdana;">s operation should intensify effort for training and retraining of the staff on customer delight.
文摘 The Office of the Leading Team of Product Quality and Food Safety of the State Council held its third meeting on September 10. Li Changjiang, Minister of AQSIQ, presided over the meeting, and Pu Changcheng, Deputy Director of AQSIQ, also attended.……
文摘 Officials, experts and scholars from different countries and intemational organizations attended the China International Food Safety and Quality Conference 2007 on September 12-13. ……
文摘 Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foods.……
文摘Multisensor data fusion （MDF） is an emerging technology to fuse data from multiple sensors in order to make a more accurate estimation of the environment through measurement and detection. Applications of MDF cross a wide spectrum in military and civilian areas. With the rapid evolution of computers and the proliferation of micro-mechanical/electrical systems sensors, the utilization of MDF is being popularized in research and applications. This paper focuses on application of MDF for high quality data analysis and processing in measurement and instrumentation. A practical, general data fusion scheme was established on the basis of feature extraction and merge of data from multiple sensors. This scheme integrates artificial neural networks for high performance pattern recognition. A number of successful applications in areas of NDI （Non-Destructive Inspection） corrosion detection, food quality and safety characterization, and precision agriculture are described and discussed in order to motivate new applications in these or other areas. This paper gives an overall picture of using the MDF method to increase the accuracy of data analysis and processing in measurement and instrumentation in different areas of applications.
文摘Cold-pressed oils from six herb plant seeds and four woody plant seeds were analyzed and compared for their quality characteristics such as oil, crud protein, shell, and moisture content, fatty acid （FA） compositions and oxidation stability. Results showed that walnut kernel contained the greatest amount of seed oil and safflower seed contained the lowest. Safflower, pumpkin, hemp, camellia and peony seeds had high shell content, their kernel oil content significantly increased after shelling. These oils had significant differences （p〈0.01） in levels of fatty acids and the ratio of n-6：n-3 fatty acids. Camellia, safflower, and flax seed oil contained the highest oleic acid, linoleic acid, and a-linolenic acid respectively. Hemp seed oil was observed in a 3.53：1 ratio of n-6 and n-3 fatty acids. All these ten oils were obviously different in moisture and volatile content, acid value, peroxide value and induction period （IP） （p〈0.01）. IP of peony seed oil was lowest （0.94 h） and almond oil was the highest （14.10 h）. IP of oils negatively correlated with polyunsaturated fatty acids content ^=-0.664, p=0.036）. These studies of ten cold-pressed oils may provide better explanation for their potential health benefits and further developing their commercial value.
基金Supported by Development Fund of the Institute of Radiation Medicine(No.SF1227)Research Fund for Youth Scholars of Union Medical College(No.2012D03)Research Fund for the Doctoral Program of Higher Education of China(No.20121106120042)
文摘[Objective] This study aimed to evaluate tbe healthy risk of genetically modified （ GM ） soybeans by using a novel approach for functions and safety of food. [ Me^od] Different from traditional evaluation of substantial equivalence, three great innovations were performed in this study, involving in basic diet, evalu- ation approaches and principle, as well as the clarification of connotation differences between absolute and relative mass of organs. Hence a novel BDI-GS （Bendib Damage Index and General Score） evaluation approach was established and applied in comparative evaluation between RR GM and natural soybeans. Healthy male ICR mice during linear growth were selected; experimental mice were fed with 15% RR GM soybeans and 15% natural soybeans blending maize meal diets, and control mice were fed with single maize meal diet for 13 d; the mice were dissected after collecting blood samples and perfectly obtained nine organs or tissues to re- cord their masses and conduct statistical analyses. [Result] Plenty of matching information was obtained through simple design. The growth performance of treated mice was markedly of individual differences, some mice were thwarted due to regular intake of RR soybeans. Meanwhile, the functions and safety of RR soybeans were markedly lowered in overall nutritional and healthy effects than those of natural soybeans expressed in GS values, and presents some declines in nutrition and health of thymus, pancreas and spermary; especially, it can make thymus immune （P 〈0.05） in markedly lower level than that of natural soybeans. [ Conclusion] Therefore, major troubles and risks of RR soybeans intake are of personal risks in different degrees, in addition, it may increase sub-health and related chronic epi- demics risks, and herein it will presents certain safety issues. The creation of this novel evaluation system provides a simple and available evaluation approach for functions and potential risks revelation of food effects, and will yield far-reaching influences to safety evaluation and healthy development of GM foods, as well as public health.
文摘Introduction: Recent technological developments have enabled many scientists to produce a wide variety of foods that meet consumers’ desires for diversity and quality. Genetically modified (GM) foods have long been a controversial topic, and consumer reliance on these foods depends on their trust in biotechnology institutions due to their lack of knowledge about the risks and benefits. This study aimed to assess the awareness, attitude, and perception of GM foods among the Saudi population, as well as to identify the association between age, gender, and education level in the studied population and their awareness level towards genetically modified foods. Method: Data was collected using a structured, pretested questionnaire drawn from previous studies, after obtaining written consent. The questionnaire included three sections focusing on personal data, general knowledge of GM foods, and perception, attitudes, and beliefs towards GM foods. Our study included 500 responses. Results: The majority of the participants were female, located in the central region, and had a university education. Most participants provided a correct definition of GM foods and indicated that they had heard about them, but were unsure if they had eaten these foods in the past. Their knowledge of these foods was good. Regarding opinions and attitudes towards these foods, the majority of participants were neutral. They approved of using GM foods because it produces more food, tastes better, and can be stored for a long time. In conclusion, the study highlights the urgent necessity to raise awareness and knowledge regarding genetically modified foods among the Saudi population. It emphasizes the importance of educating consumers about the potential advantages and risks associated with consuming such foods, enabling them to make informed decisions. It is crucial to integrate awareness and education about genetically modified foods into the technological and agricultural advancements in Saudi Arabia.
文摘Providing safe and quality food is crucial for every household and is of extreme significance in the growth of any society.It is a complex procedure that deals with all issues focusing on the development of food processing from seed to harvest,storage,preparation,and consumption.This current paper seeks to demystify the importance of artificial intelligence,machine learning(ML),deep learning(DL),and computer vision(CV)in ensuring food safety and quality.By stressing the importance of these technologies,the audience will feel reassured and confident in their potential.These are very handy for such problems,giving assurance over food safety.CV is incredibly noble in today's generation because it improves food processing quality and positively impacts firms and researchers.Thus,at the present production stage,rich in image processing and computer visioning is incorporated into all facets of food production.In this field,DL and ML are implemented to identify the type of food in addition to quality.Concerning data and result-oriented perceptions,one has found similarities regarding various approaches.As a result,the findings of this study will be helpful for scholars looking for a proper approach to identify the quality of food offered.It helps to indicate which food products have been discussed by other scholars and lets the reader know papers by other scholars inclined to research further.Also,DL is accurately integrated with identifying the quality and safety of foods in the market.This paper describes the current practices and concerns of ML,DL,and probable trends for its future development.
