A Review of Optical Nondestructive Visual and Near-Infrared Methods for Food Quality and Safety

Table 4

Class D food groups, their parameters, and methods applied.

Food group/appendix	Examples of parameters evaluated and one of related research articles	Methods applied
Secondary food commodities of plant origin/D.1	Content	Wavelength selection; PLS; PCA
	(i) Starch, sugar, nitrogen, and ash (Lebot et al. [216])
	(ii) Hollow heart (Dacal-Nieto et al. [217])
	(iii) Bioactive components (Jourbert et al. [218])
	(iv) Glucan and protein (Bellato et al. [219])
	Adulteration (Laasonen et al. [224])
Derived products of plant origin/D.2	Content	Multivariate calibration; PLS, MLR
	(i) Dry extract and sugars (Li et al. [225])
	(ii) Acids (Chen et al. [226])
	(iii) Alcohol (González-Sáiz et al. [227])
	(iv) Soluble solids and pH (Liu and He [229])
	(v) Oils (Ng et al. [230])
Manufactured foods (single ingredient) of plant origin aquatic animal products/D.3	Content	Wavelength selection; PLS, LS, PCA
	(i) Carbohydrate (Chen and Lei [232])
	(ii) Soluble solids and pH (Liu et al. [238])
	(iii) Methanol (Dambergs et al. [233])
	(iv) Acids (Fan et al. [236])
	Protein-lipid-carbohydrate interactions (Bruun [237])
	Authentication (Cozzolino et al. [239]); Age
manufactured foods (multi-ingredient) of plant origin/D.4	Content	PLS; Wavelength selection
	Fat (Vines et al. [243])
	Moisture (Kays et al. [245])
	Impurity (Fernández Pierna et al. [64])
	Total fiber amount (Kays et al. [246])
	Structural properties (de Alencar Figueiredo et al. [253])
	Handling and fermentation (Bruun et al. [254])