Classical and emerging non-destructive technologies for safety and quality evaluation of cereals: A review of recent applications

摘要

Background: Cereals are globally consumed as staple food, providing essential nutrients to the consumers. The emerging problems associated with cereals are mycotoxin outbreaks and adulteration in both the cereals and their products. Both classical and emerging techniques are extensively exploited to tackle such problems. However classical methods still face more limitations as compared to emerging nondestructive methods.