Predicting furan content in a fried dough system using image analysis

Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review

One of the most widely researched topics in the food industry is bread quality analysis. Different techniques have been developed to assess the quality characteristics of bakery products. However, in the last few decades, the advancement in sensor and computational technologies has increased the use of computer vision to analyze food quality (e.g., bakery products). Despite a large number of publications on the application of imaging methods in the bakery industry, comprehensive reviews detailing the use of conventional analytical techniques and imaging methods for the quality analysis of baked goods are limited. Therefore, this review aims to critically analyze the conventional methods and explore the potential of imaging techniques for the quality assessment of baked products. This review provides an in-depth assessment of the different conventional techniques used for the quality analysis of baked goods which include methods to record the physical characteristics of bread and analyze its quality, sensory-based methods, nutritional-based methods, and the use of dough rheological data for end-product quality prediction. Furthermore, an overview of the image processing stages is presented herein. We also discuss, comprehensively, the applications of imaging techniques for assessing the quality of bread and other baked goods. These applications include studying and predicting baked goods' quality characteristics (color, texture, size, and shape) and classifying them based on these features. The limitations of both conventional techniques (e.g., destructive, laborious, error-prone, and expensive) and imaging methods (e.g., illumination, humidity, and noise) and the future direction of the use of imaging methods for quality analysis of bakery products are discussed.

Acrylamide-induced peripheral neuropathy: manifestations, mechanisms, and potential treatment modalities

Acrylamide is a chemical monomer; its polymer compounds are used in the manufacture of plastic, papers, adhesive tapes, dyes, and food packaging. Lately, scientists found that cooking (mainly roasting, baking, and frying) yields acrylamide. In addition to fried/baked potatoes, coffee and bakery products still contain substantial amounts of acrylamide. Acrylamide has toxic effects on different body systems include genitourinary, reproductive, nervous system, along with being a carcinogenic substance. The neurotoxicity of acrylamide includes central and peripheral neuropathy. In humans, the clinical manifestations include sensory or motor peripheral neuropathy, drowsiness, or cerebellar ataxia. Likewise, it presents with skeletal muscle weakness, hindlimb dysfunction, ataxia, and weight loss in animals. The suggested mechanisms for acrylamide neurotoxicity include direct inhibition of neurotransmission, cellular changes, inhibition of key cellular enzymes, and bonding of kinesin-based fast axonal transport. Moreover, it is suggested that acrylamide's molecular effect on SNARE core kinetics is carried out through the adduction of NSF and/or SNARE proteins. Lately, scientists showed disruption of focal adhesion kinase (FAK) and proline-rich tyrosine kinase 2 (Pyk2) cell signaling pathways in human differentiating neuroblastoma SH-SY5Y cells, exposed to acrylamide. Different treatment modalities have been revealed to shield against or hasten recovery from acrylamide-induced neuropathy in preclinical studies, including phytochemical, biological, and vitamin-based compounds. Still, additional studies are needed to elucidate the pathogenesis and to identify the best treatment modality.