Carl Sullivan

TL;DR: In this paper, the feasibility of laser-induced breakdown spectroscopy (LIBS) for food analysis is reviewed and applications of LIBS as an efficient and reagent-free, at-line tool capable of replacing traditional time-consuming analytical methods for assessing the quality and composition of food products.

TL;DR: Advances in the fields of NIR spectroscopy and chemometrics have immensely increased the potential of the technology as a reliable on/inline monitoring tool for the meat industry.

TL;DR: The suitability of LIBS to provide spatial information and therefore potential use on heterogeneous samples and chemometrics demonstrates potential as a quality monitoring tool for the meat processing industry is concluded.

TL;DR: The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours.

TL;DR: In this paper, the authors demonstrate the potential of DBD plasma in enhancing the surface hydrophobicity of freshly baked biscuits, evident from the increased spread area of vegetable oil.