Review Article

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

Table 5

Different food groups, their parameters, and methods applied for class E.

Food group/appendixExamples of parameters evaluated and one of related research articlesMethods applied

Secondary food commodities of animal origin/E.1Appearance (García-Rey et al. [257])Wavelength

Manufactured food (multi-ingredient) of animal origin/E.5Appearance (Lucas et al. [258])
Smell and taste (Çelik [259])
Content (Lucas et al. [258], Arvanitoyannis and Van Houwelingen-Koukaliaroglou [264])
pH (Navrátil et al. [260])
Origin (Cozzi et al. [261])
Authenticity (Woodcock et al. [265])
PLS, wavelength
discriminant analysis