Food quality analysis is of paramount importance to ensure public health. Recently, consumer interest in food quality and safety has increased, probably related to changes in eating habits and the modernization of food value chains. The demand for high quality food increases the standards for quality control, which in turns requires high standard analytical tools. The conventional analytical techniques are labor intensive, time consuming, and require toxic chemicals. Food processing industries are looking for a potential tool for rapid, non-destructive, and online testing of quality of foods during the supply chain. Numerous food researchers are exploring the application of spectroscopic techniques for food quality testing and food authentication. Also, the research works on applications of spectroscopic techniques for quality evaluation of different forms of the foods such as fresh produce (fruits & vegetables), minimally processed foods and/or cut fruits, food treated by non-thermal technologies, modified atmospheric/controlled atmospheric packed food, freeze dried foods, and microwave applied food have recently gained more attention. Food industries, food quality testing laboratories, and food standard organizations are interested in understanding the practical utilizations of spectroscopy techniques for quality evaluation.
The aim of this Research Topic is to showcase the potential industrial applications of spectroscopic techniques by evaluating the recent findings and its sensitivity. The collection will highlight the most recent advancement in spectroscopic techniques and chemometric methods applied for food quality evaluation and adulteration detection.
We welcome Original Research, Review (Full length or Mini Review), Perspective and Opinion articles covering but not limited to the following:
• Spectroscopy techniques (nuclear magnetic resonance (NMR), infrared (IR), and near-infrared (NIR) spectroscopy, Raman spectroscopy, UV–VIS spectroscopy, fluorescence and mid-infrared (MIR)) for food quality evaluation and authentication;
• Spectroscopy techniques for measuring the changes in the structure of the bioactive compounds of foods by non-thermal technologies;
• Quality evaluation of dried food products by using spectroscopy techniques;
• Quality evaluation and authentication of spices, medicinal and aromatic crops using spectroscopy techniques;
• Spectroscopic techniques for authentication and adulteration detection in grains and grain-related products;
• Rheological, morphology, mechanical properties, or textural evaluation of food products using spectroscopy techniques.
Food quality analysis is of paramount importance to ensure public health. Recently, consumer interest in food quality and safety has increased, probably related to changes in eating habits and the modernization of food value chains. The demand for high quality food increases the standards for quality control, which in turns requires high standard analytical tools. The conventional analytical techniques are labor intensive, time consuming, and require toxic chemicals. Food processing industries are looking for a potential tool for rapid, non-destructive, and online testing of quality of foods during the supply chain. Numerous food researchers are exploring the application of spectroscopic techniques for food quality testing and food authentication. Also, the research works on applications of spectroscopic techniques for quality evaluation of different forms of the foods such as fresh produce (fruits & vegetables), minimally processed foods and/or cut fruits, food treated by non-thermal technologies, modified atmospheric/controlled atmospheric packed food, freeze dried foods, and microwave applied food have recently gained more attention. Food industries, food quality testing laboratories, and food standard organizations are interested in understanding the practical utilizations of spectroscopy techniques for quality evaluation.
The aim of this Research Topic is to showcase the potential industrial applications of spectroscopic techniques by evaluating the recent findings and its sensitivity. The collection will highlight the most recent advancement in spectroscopic techniques and chemometric methods applied for food quality evaluation and adulteration detection.
We welcome Original Research, Review (Full length or Mini Review), Perspective and Opinion articles covering but not limited to the following:
• Spectroscopy techniques (nuclear magnetic resonance (NMR), infrared (IR), and near-infrared (NIR) spectroscopy, Raman spectroscopy, UV–VIS spectroscopy, fluorescence and mid-infrared (MIR)) for food quality evaluation and authentication;
• Spectroscopy techniques for measuring the changes in the structure of the bioactive compounds of foods by non-thermal technologies;
• Quality evaluation of dried food products by using spectroscopy techniques;
• Quality evaluation and authentication of spices, medicinal and aromatic crops using spectroscopy techniques;
• Spectroscopic techniques for authentication and adulteration detection in grains and grain-related products;
• Rheological, morphology, mechanical properties, or textural evaluation of food products using spectroscopy techniques.
