E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review-Reference-Cited by-同舟云学术

E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review

Published:2021-03-29 Issue: Volume: Page:1-41
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Galvan Diego¹²³^ORCID,Aquino Adriano¹²³^ORCID,Effting Luciane⁴^ORCID,Mantovani Ana Carolina Gomes⁵^ORCID,Bona Evandro⁶^ORCID,Conte-Junior Carlos Adam¹²³^ORCID

Affiliation:

1. Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil

2. Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil

3. Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil

4. Chemistry Department, State University of Londrina (UEL), Londrina, PR, Brazil

5. Physics Department, State University of Londrina (UEL), Londrina, PR, Brazil

6. Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR), Campo Mourão, PR, Brazil

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Conselho Nacional de Desenvolvimento Científico e Tecnológico – Brasil

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1903384

Reference164 articles.

1. Application of a Novel S3 Nanowire Gas Sensor Device in Parallel with GC-MS for the Identification of Rind Percentage of Grated Parmigiano Reggiano

2. Detection of ripeness grades of berries using an electronic nose

3. Screening and identification of electron-beam irradiated dried spice-mixture products by electronic sensing and standard analytical methods through dose estimation

4. Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat

5. Detection of the adulteration in pure cow ghee by electronic nose method (case study: sunflower oil and cow body fat)

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