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dc.contributor.advisor
dc.contributor.authorVejarano Mantilla, Ricardo David
dc.contributor.authorSiche Jara, Raúl Benito
dc.contributor.authorTesfaye Yimer, Wendu
dc.date.accessioned2017-06-15T23:45:40Z
dc.date.available2017-06-15T23:45:40Z
dc.date.issued2017-06-08
dc.identifier.citationVejarano, R.; Siche, R.; Tesfaye, W. (2017). Evaluation of biological contaminants in foods by hyperspectral imaging (HSI): A review. International Journal of Food Properties, In Press Accepted Manuscript. Published online: June 8, 2017. DOI: http://dx.doi.org/10.1080/10942912.2017.1338729es_PE
dc.identifier.urihttp://dx.doi.org/10.1080/10942912.2017.1338729
dc.descriptionRicardo Vejarano: Facultad de Ingeniería, Universidad Privada del Norte (UPN). Trujillo, Peru. Raúl Siche: Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo (UNT). Trujillo, Peru Wendu Tesfaye: Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid (UPM). Madrid, Spain.es_PE
dc.description.abstractResponding to the ever growing concern about safe foods and security, the food industries are forced to seek an emerging technology capable of detecting and quantifying contaminations, especially those of biological origin. Amongst the different emerging technologies, hyperspectral imaging (HSI) is considered a good alternative as it can be easly applied at all steps of the food production process and is a non-destructive technique. This paper reviews targeted analytical applications of HSI in monitoring biological contaminants in food. First, traditional techniques for detection of biological contaminants in foods are presented, where disadvantages for practical applications are highlighted and explained in detail in their respective sections. Second, prominent applications of HSI from the last decade to food safety and quality assessment are reviewed, especifically focusing on both deteriorative and pathogenic microorganisms, microbial toxins and parasites; whether acting individually or collectively spoil food products and/or represent a health risk to the consumers. Finally, relevant current and future challenges, advantages and disadvantages of HSI applications are briefly examined.es_PE
dc.language.isoenges_PE
dc.publisherInternational Journal of Food Propertieses_PE
dc.rightsinfo:eu-repo/semantics/openAccesses_PE
dc.sourceUniversidad Privada del Nortees_PE
dc.subjectResearch Subject Categories::TECHNOLOGYes_PE
dc.subjectResearch Subject Categories::TECHNOLOGYes_PE
dc.titleEvaluation of biological contaminants in foods by hyperspectral imaging (HSI): A reviewes_PE
dc.typeinfo:eu-repo/semantics/reviewes_PE


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