Food quality evaluation by data mining on fluorescence fingerprint information, Japan Society for Food Engineering 2015 Encouragement Award, Japan Society for Food Engineering
Food Science and Technology International, Tokyo 21(4) 549-555 Jan 2015
The objective of this research was to develop a method using the fluorescence fingerprint (FF) to measure cheese maturation. FFs of sixteen cheese samples with maturation periods of 7 to 329 days were measured with 8 replicates for each sample, al...
NGUYEN DO TRONG Nghia, ERKINBAEV Chyngyz, TSUTA Mizuki, DE BAERDEMAEKER Josse, NICOLAIE Bart, SAEYS Wouter
Postharvest Biol Technol 91 39-48 May 2014
Spectroscopic measurements in the visible and near infrared wavelength range have achieved success in non-destructive assessment of apple quality attributes contributed by chemical components inside the fruit such as sweetness. Nevertheless, the e...
Flow cytometry (FCM) and aerobic plate count (APC) by the culture method were performed on green tea samples spiked with Escherichia coli type strain NCTC9001 (ATCC11775) solutions of different concentrations. In FCM, fluorescence signals from mul...
Nghia Nguyen Do Trong, Nghia Nguyen Do Trong, Anna Rizzolo, Els Herremans, Maristella Vanoli, Maristella Vanoli, Giovanna Cortellino, Chyngyz Erkinbaev, Mizuki Tsuta, Lorenzo Spinelli, Davide Contini, Alessandro Torricelli, Pieter Verboven, Josse De Baerdemaeker, Bart Nicolaï, Wouter Saeys
Innovative Food Science and Emerging Technologies 21 160-168 Jan 2014
The potential of spatially resolved diffuse reflectance spectroscopy in the 500-1000 nm range by means of a fiber-optics probe was investigated for acquiring scattering and absorption properties of air dried apple rings subjected to different pre-...
Nghia Nguyen Do Trong, Anna Rizzolo, Els Herremans, Maristella Vanoli, Maristella Vanoli, Giovanna Cortellino, Chyngyz Erkinbaev, Mizuki Tsuta, Lorenzo Spinelli, Davide Contini, Alessandro Torricelli, Pieter Verboven, Josse De Baerdemaeker, Bart Nicolaï, Wouter Saeys
Innovative Food Science and Emerging Technologies 24 145-153 Jan 2014
The potential of spatially resolved diffuse reflectance spectroscopy in the 500-1000 nm range by means of a fiber-optics probe was investigated for acquiring scattering and absorption properties of air dried apple rings subjected to different pre-...
Masatoshi Yoshimura, Junichi Sugiyama, Mizuki Tsuta, Kaori Fujita, Mario Shibata, Mito Kokawa, Seiichi Oshita, Naomi Oto
Food and Bioprocess Technology 7 1496-1504 Jan 2014
The potential of fluorescence fingerprint (FF) spectroscopy was investigated to develop a nondestructive prediction method of aerobic plate count on a beef surface. Sixty samples (e.g., 30 lean meat slices each of Australian cattle and Japanese ca...
Nippon Shokuhin Kagaku Kogaku Kaishi 60(9) 457-465 Nov 2013
The fluorescence fingerprint, also known as the excitation-emission matrix (EEM), is a set of fluorescence spectra acquired at consecutive excitation wavelengths to create a three-dimensional diagram. The pattern of this diagram is unique for each...
IFAC Proceedings Volumes (IFAC-PapersOnline) 4 70-74 Oct 2013
Fluorescence fingerprint technique was applied to detect food hazards quantitatively. It is nondestructive and quick measurement. The acquired three dimensional volume data can be analyzed by multivariate analysis. As examples of food hazards, det...
Food Science and Technology Research 19(4) 539-545 Oct 2013
A rapid method for predicting total aflatoxin (aflatoxins B1, B2, G1, and G2) in nutmeg extract was developed using fluorescence fingerprint (FF) and partial least squares (PLS) regression. FF is also known as excitation-emission matrix, which is ...
Food and Bioprocess Technology 6 3113-3123 Oct 2013
The distribution of constituents in food affects its end qualities such as texture, and there is a growing demand to develop a method for studying this distribution easily, accurately, and nondestructively. The objective of this study was to devel...
International Journal of Food Engineering 9 115-120 Jun 2013
To correlate the mechanical properties with the crumb structure of bread, a simple and objective method of measuring air bubbles of crumb samples was developed using an image scanner and digital image processing. Four images of the sample scanned ...
Japan Journal of Food Engineering 14 125-129 Jan 2013
Fluorescence fingerprints (FF) of 137 Japanese taro samples and 23 Chinese ones, harvested in 2008, were measured in the excitation and emission wavelengths ranging from 200 to 900 nm at 10 nm intervals after grinding and homogenization. The obtai...
NIPPON SHOKUHIN KOGYO GAKKAISHI 59(10) 503-508 Oct 2012
The effect of amylose content of rice on the physical properties of rice porridge bread was investigated. Four kinds of rice porridge bread were prepared by substituting waxy or low amylose, medium amylose and high amylose rice for 15 % or 30 % of...
Mizuki Tsuta, Shigeki Nakauchi, Ken Nishino, Junichi Sugiyama
Nippon Shokuhin Kagaku Kogaku Kaishi 59(3) 139-145 Oct 2012
A novel method for designing fluorescence fingerprint (FF) filters was proposed by applying the band-pass filter (BPF) design method, which is based on 2-dimensional reflectance spectra data, and expanding this method to 3- dimensional data analys...
Nippon Shokuhin Kagaku Kogaku Kaishi 59(8) 387-393 Oct 2012
A new method using fluorescence fingerprint (FF) to determine the geographic origin of mangoes was developed. The advantages of this method are that it is easy, non-destructive, and non-contact Mangoes (Mangifera indica L, "Irwin") harvested in 20...
Nippon Shokuhin Kagaku Kogaku Kaishi 59(5) 220-224 Oct 2012
The gel properties of rice porridge paste made by mechanical mixing were studied using various rice varieties. Storage modulus (G′) and loss modulus (G″) of rice porridge paste increased with amylose content and storage time increased. Rice porrid...
Agricultural and Biological Chemistry 76(2) 331-335 Feb 2012
The objective of this study was to investigate the effects of rice porridge on the texture and viscoelastic properties of bread during storage. Three types of bread, wheat flour bread, 15% rice flour bread, and 15% rice porridge bread, were prepar...
A method combining fluorescence fingerprint (FF) measurement with an imaging technique was developed to visualize the distributions of gluten and starch in dough. The fluorescence images of dough at the under-, optimum- and over-mixing stages were...
Agricultural Information Research 21(1) 11-19 2012
We used fluorescence fingerprint (FF), also known as excitation-emission matrix spectroscopy, to develop a novel method to determine the mycotoxins nivalenol (NIV) and zearalenone (ZON) in wheat grain infected with Fusarium head blight. Gra...
Agricultural and Biological Chemistry 75(11) 2112-2118 Nov 2011
A novel method combining imaging techniques and fluorescence fingerprint (FF) data measurement was developed to visualize the distributions of gluten and starch in dough without any preprocessing. Fluorescence images of thin sections of gluten, st...
FOOD SCIENCE AND TECHNOLOGY RESEARCH 19(6) 933-938 Nov 2013 [Refereed]
An imaging method using fluorescence fingerprints (FFs) for visualizing the distribution of gluten and starch in dough without any staining was developed. Wheat flour dough was mixed up to three stages, i.e., under-mixing, optimum-mixing, and over...
FUJITA Kaori, TSUTA Mizuki, SUGIYAMA Junichi, KUSHIRO Masayo, SHIBATA Mario
Nippon Shokuhin Kagaku Kogaku Kaishi 58(8) 375-381 Aug 2011
A method of predicting deoxynivalenol (DON) concentrations in wheat flour was developed using fluorescence fingerprinting (FF), which is also known as excitation-emission matrix. A partial least square (PLS) regression model was built based on FF ...
Hyperspectral Imaging for Food Quality Analysis and Control 349-368 Dec 2010
This chapter discusses the development of a technique for visualization of the sugar content of a melon by applying near-infrared (NIR) spectroscopy to each pixel in an image. The relationship between the sugar content and absorption spectra can b...
Excitation-emission matrix (EEM) fluorescence spectroscopy was used to detect deoxynivalenol (DON), which is a mycotoxin and is the most frequent contaminant occurring in toxicologically relevant concentrations in wheat and other cereal grains. Co...
