Non-invasive sensing for food reassurance

Zou Xiaobo, Huang Xiaowei, Malcolm Povey
2016 The Analyst  
The main food quality traits of interest using non-invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of non-invasive sensing techniques, from optical, acoustical, electrical, to nuclear magnetic, X-ray, biosensor, microwave and terahertz, are organized according to physical principle.
doi:10.1039/c5an02152a pmid:26835653 fatcat:yahpwt4s4bdhfexrg7iwhlvpby