Umezuruike Linus Opara

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: Research progress on NIRS applications in internal and external quality measurement of citrus fruit, including the selection of NIR characteristics for spectra capture, analysis and interpretation are reviewed.

TL;DR: The relationships between sensory evaluation and instrumental measurement of food texture are discussed, which shows the importance of multidisciplinary collaboration in this field.

TL;DR: A review of analytical methods for determination of sugars and sweetness of fresh and processed fruit and vegetables, including the use of destructive and non-destructive instrumental techniques to evaluate sugar composition and characterize taste profile or sweetness, can be found in this paper.

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.