Food Visualization Technology: A Review of Monitoring Methods and Their Application Prospects in Staple Food Freshness Monitoring
Year: 2025
Type: article
Language: en
Topic: Spectroscopy and Chemometric Analyses
Authors and affiliations:
raw_author_name: Siyuan Xu
raw_affiliation_strings: School of Food Science and Engineering Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China
raw_author_name: Xianhui Chang
raw_affiliation_strings: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China
raw_author_name: Kun Zhuang
raw_affiliation_strings: Food Green Processing Technology and Intelligent Equipment Hubei Engineering Research Center Wuhan Polytechnic University  Wuhan People's Republic of China
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China
raw_author_name: Yali Guo
raw_affiliation_strings: China Grain Wuhan Scientific Research &amp; Design Institute Co, Ltd  Wuhan People's Republic of China
China Grain Wuhan Scientific Research & Design Institute Co, Ltd, Wuhan, People's Republic of China
raw_author_name: Guozhen Wang
raw_affiliation_strings: School of Food Science and Engineering Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China
raw_author_name: Xuedong Wang
raw_affiliation_strings: School of Food Science and Engineering Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China
raw_author_name: Lei Chen
raw_affiliation_strings: Food Green Processing Technology and Intelligent Equipment Hubei Engineering Research Center Wuhan Polytechnic University  Wuhan People's Republic of China
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China
raw_author_name: Qi Zhang
raw_affiliation_strings: Food Green Processing Technology and Intelligent Equipment Hubei Engineering Research Center Wuhan Polytechnic University  Wuhan People's Republic of China
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China
raw_author_name: Xi Chen
raw_affiliation_strings: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China
raw_author_name: Wenping Ding
raw_affiliation_strings: Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering Wuhan Polytechnic University  Wuhan People's Republic of China
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, People's Republic of China