Search Results - "Barbin, Douglas F."

Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging by Barbin, Douglas F., ElMasry, Gamal, Sun, Da-Wen, Allen, Paul

“…► We predict pork chemical composition by using NIR hyperspectral imaging technique. ► Good prediction was achieved for protein, moisture and fat contents in…”
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Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging by Barbin, Douglas F., ElMasry, Gamal, Sun, Da-Wen, Allen, Paul

“… [Display omitted] ► We predict pork quality by using NIR hyperspectral imaging technique. ► We achieve good correlation results for color, pH and drip loss…”
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Meat Quality Evaluation by Hyperspectral Imaging Technique: An Overview by Elmasry, Gamal, Barbin, Douglas F, Sun, Da-Wen, Allen, Paul

“…During the last two decades, a number of methods have been developed to objectively measure meat quality attributes. Hyperspectral imaging technique as one of…”
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Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging by Talens, Pau, Mora, Leticia, Morsy, Noha, Barbin, Douglas F., ElMasry, Gamal, Sun, Da-Wen

“…•NIR imaging has potential to authenticate and classify Spanish cooked hams.•Multivariate analyses using PLSR and PLS-DA were applied to develop statistical…”
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The Application of Handheld Near-Infrared Spectroscopy and Raman Spectroscopic Imaging for the Identification and Quality Control of Food Products by Yan, Hui, Neves, Marina D G, Wise, Barry M, Moraes, Ingrid A, Barbin, Douglas F, Siesler, Heinz W

“…The following investigations describe the potential of handheld NIR spectroscopy and Raman imaging measurements for the identification and authentication of…”
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Nontargeted Analytical Methods as a Powerful Tool for the Authentication of Spices and Herbs: A Review by Oliveira, Marciano M., Cruz‐Tirado, J.P., Barbin, Douglas F.

“…Food fraud in herbs and spices is an important topic, which has led to new technologies being studied as potential tools for fraud identification. Nontargeted…”
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Non-destructive assessment of microbial contamination in porcine meat using NIR hyperspectral imaging by Barbin, Douglas F., ElMasry, Gamal, Sun, Da-Wen, Allen, Paul, Morsy, Noha

“…Temperature fluctuation during cold storage of meat products usually leads to undesirable microbial growths, which affect the overall product quality. In this…”
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NIR hyperspectral imaging as non-destructive evaluation tool for the recognition of fresh and frozen–thawed porcine longissimus dorsi muscles by Barbin, Douglas F., Sun, Da-Wen, Su, Chao

“…Identification of fresh and frozen–thawed meat is an important authenticity issue, although a challenging task. The potential application of a pushbroom…”
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Comparison of rapid techniques for classification of ground meat by Nolasco-Perez, Irene M., Rocco, Luiz A.C.M., Cruz-Tirado, Jam P., Pollonio, Marise A.R., Barbon, Sylvio, Barbon, Ana Paula A.C., Barbin, Douglas F.

“…Computer vision and near infrared spectroscopy are fast and non-invasive techniques currently available for processing control in the meat industry. These…”
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Deep computer vision system for cocoa classification by Lopes, Jessica Fernandes, da Costa, Victor G. Turrisi, Barbin, Douglas F., Cruz-Tirado, Luis Jam Pier, Baeten, Vincent, Barbon Junior, Sylvio

“…Cocoa hybridisation generates new varieties which are resistant to several plant diseases, but has individual chemical characteristics that affect chocolate…”
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Characterization and classification of oleogels and edible oil using vibrational spectroscopy in tandem with one-class and multiclass chemometric methods by Moraes, Ingrid A., Neves, Marina G., Siesler, Heinz.W., E. L. Villa, Javier, Cunha, Rosiane L., Barbin, Douglas F.

“…[Display omitted] •-Three oleogels were prepared, containing 95% oil (sunflower, soy, olive) and 5% beeswax.•-The DD-SIMCA and PLS-DA models demonstrated 95%…”
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Bromeliad populations perform distinct ecological strategies across a tropical elevation gradient by Chaves, Cleber J. N., Cacossi, Tami C., Matos, Taynara S., Bento, João P. S. P., Gonçalves, Lucas N., Silva, Simone F., da Silva‐Ferreira, Marcus V., Barbin, Douglas F., Mayer, Juliana L. S., Sussulini, Alessandra, Ribeiro, Rafael V., Palma‐Silva, Clarisse

“…Abstract The effect of environmental gradients on the remarkable diversity of mountain‐associated plants and on the species' abilities to cope with climate…”
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Digital image analyses as an alternative tool for chicken quality assessment by Barbin, Douglas F., Mastelini, Saulo M., Barbon, Sylvio, Campos, Gabriel F.C., Barbon, Ana Paula A.C., Shimokomaki, Massami

“…Poultry meat colour is an important quality attribute for the rapid detection of “pale poultry syndrome”, as it is affected by conditions of animal welfare…”
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Grape seed characterization by NIR hyperspectral imaging by Rodríguez-Pulido, Francisco J., Barbin, Douglas F., Sun, Da-Wen, Gordillo, Belén, González-Miret, M. Lourdes, Heredia, Francisco J.

“…► The methodology of acquiring hyperspectral images in grape seeds was established. ► A PLSR model was applied to predict the stage of maturation of grape…”
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Heat pump for thermal power production in dairy farm by Jordan, Rodrigo A., Cortez, Luís A. B., Barbin, Douglas F., Lucas Junior, Jorge de

“…ABSTRACT Besides cold for milk cooling, dairy facilities need to produce hot water for cleaning of tools and equipment. Overall, ohmic heating has been used in…”
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Classification of fermented cocoa beans (cut test) using computer vision by Oliveira, Marciano M., Cerqueira, Breno V., Barbon, Sylvio, Barbin, Douglas F.

“…•We identify different grades of fermentation of cocoa beans using computer vision.•Image features were useful for classification of cocoa beans.•Random…”
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Hyperspectral imaging as a powerful tool for identification of papaya seeds in black pepper by Orrillo, Imer, Cruz-Tirado, J.P., Cardenas, Alicia, Oruna, Maritza, Carnero, Alessandra, Barbin, Douglas F., Siche, Raúl

“…Food fraud generates great economic losses for the industry and causes distrust in the consumer and traders. Black pepper is one of the most valued spices in…”
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Evaluation of melon drying using hyperspectral imaging technique in the near infrared region by Netto, Jose Marcelino S., Honorato, Fernanda A., Azoubel, Patrícia M., Kurozawa, Louise E., Barbin, Douglas F.

“…The evaluation of the melon drying process under different pretreatments using hyperspectral images in near infrared (HSI-NIR) is presented as a quick and…”
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Near-infrared spectroscopy as a rapid method for evaluation physicochemical changes of stored soybeans by Bazoni, Carlos H.V., Ida, Elza I., Barbin, Douglas F., Kurozawa, Louise E.

“…Storage conditions of grains affect compositional characteristics. Determination of these characteristics is time-demanding and requires analytical methods…”
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Predicting poultry meat characteristics using an enhanced multi-target regression method by Santana, Everton J., Geronimo, Bruna C., Mastelini, Saulo M., Carvalho, Rafael H., Barbin, Douglas F., Ida, Elza I., Barbon, Sylvio

“…Customary methods for assessing poultry meat quality are invasive, generally time-consuming and require specialised analysts. Near-infrared (NIR) spectroscopy…”
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