Development of Fluorescent and Infrared Spectroscopy Applications in Food Analysis: Second Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 31 December 2024 | Viewed by 458
Special Issue Editors
Interests: optical spectroscopy; food diagnostics; proteins; phenols; plant biostimulators
Special Issues, Collections and Topics in MDPI journals
Interests: chromatography; polyphenols; phytochemistry; analytical chemistry; liquid chromatography; phenolic compounds
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Following the success of Volume I (https://www.mdpi.com/journal/foods/special_issues/Y9J1RRT333) of this Special Issue, we would like to express our gratitude to all participants and for the support of the high-profile scientists who contributed. The topic of the “Development of Fluorescent and Infrared Spectroscopy Applications in Food Analysis” continues to play a pivotal role, and we would therefore like to launch a second edition, which will hopefully prove as successful.
Food contains a complex mixture of nutrients that play vital roles in human health and activity. There is considerable demand for new analytical methodologies to determine the composition and nutritive characteristics of foods. Many analytical techniques currently used for food analysis are expensive and time-consuming and require sample preprocessing. As a result of significant technical advances in both instrumentation and data analysis tools in the past two decades, optical spectroscopy (infrared and fluorescent) methods have become increasingly important for a wide variety of analytical applications in biology and chemistry. Coupled with advanced mathematical/statistical tools, optical spectroscopy methods allow for rapid, accurate, and reliable qualitative and quantitative analyses of the composition and physicochemical properties of various kinds of food without sample preparation. The application of these techniques has expanded into many areas of food research and analytics as powerful, fast, and non-destructive tools for food quality analysis and control.
This Special Issue of Foods will focus on applications of optical spectroscopy methods (fluorescent, infrared) in food analysis. It will provide an overview of the current status of these methods in food analysis and future perspectives for their application.
Prof. Dr. Ksenija Radotić
Dr. Maja Natic
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- optical spectroscopy
- fluorescence spectroscopy
- infrared spectroscopy
- food composition
- food diagnostics
- proteins
- phenols
- lipids
- polysaccharides
- vitamins
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