F. A. Al-Said

TL;DR: This review discusses the techniques and procedures for the measurement and analysis of colour in food and other biomaterial materials, focusing on the instrumental and visual measurements for quantifying colour attributes and highlights the range of primary and derived objective colour indices used to characterise the maturity and quality of a wide range of food products and beverages.

TL;DR: The role of innovative tools such as the use of pressurised inert/noble gases, predictive microbiology and intelligent packaging in the advancement of MAP safety are reviewed, including the integration of Hazard Analysis and Critical Control Points-based programs to ensure fresh food quality and microbial safety in packaging technology.

TL;DR: The significantly very low sugar:acid ratio of the least commonly grown ‘wild’ pomegranate explains its characteristic intense ‘sweet and sour’ taste in comparison with the other cultivars studied.

TL;DR: In this paper, the authors focus on the design of vents in packages used for handling horticulture produce and provide fundamental understanding of the mechanisms by which different parameters affect the rate and homogeneity of the airflow and the cooling process.

TL;DR: The nutritional quality and glycemic index of three sun-dried date varieties grown in Oman were evaluated and an inverse correlation (r2) was observed between the fructose fraction and the GI value of dates.