Recent Developments in the Applications of Fingerprinting Technology in the Food Field
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (31 July 2020) | Viewed by 75788
Special Issue Editors
Interests: food chemistry; food composition; food bioactive; foodomics; fgeographical markers; food markers; food authenticity; fraceability; food contaminants; microextraction techniques; instrumental techniques
Special Issues, Collections and Topics in MDPI journals
Interests: Food fingerprints; bioactive compounds; metabolomics; food chemistry; food integrity; analytical methods; biomarkers
Interests: wine chemistry; wine analysis; food chemistry; molecular markers; natural products; food bioactive components; analytical chemistry; microextraction; chromatographic analysis
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
In recent years, the concerns and interest by consumers for the high quality and safety of natural and processed foods of vegetable and animal origin has increased significantly. The main demands are directed towards food origin, shelf life, adulterations, and food composition related with potential health benefits. Unfortunately, food adulteration and contamination events seem to occur with some regularity, which requires continued efficient vigilance accomplished by the development of rapid analytical and detection techniques for identification and/or quantification of characteristic components, adulterants, and/or contaminants of food. Currently, a combination of well-established and recognized high-resolution analytical methods, comprising mass spectrometry techniques (GC-MS, LC-MS/MS, MALDI-TOFMS), in addition to modern spectroscopic approaches based on NMR (1H; 13C), IR, and sensor technologies, amongst others, seems to be the most promising approach to food fingerprinting, in a nonselective way, as a strategy to establish its composition and to certify its integrity (food traceability, safety, quality, and authenticity), constituting a useful support on detection adulterations and contaminations.
This Special Issue aims to address relevant contributions on all aspects of food fingerprinting technologies, constituting a useful platform to enable the food industry, consumers, governments, and regulatory organisms to keep up to date with the most recent and innovative developments in production technologies and processes in addition to analytical fingerprinting techniques in food science. The food’s fingerprint constitutes a support for mapping food characteristics with potential uses to evaluate its integrity, expressed on authenticity and traceability, determine its geographical origin, and identify contaminants and other undesirable compounds. This will contribute to increase the consumer protection and give them more transparency, confidence, and better knowledge over their foods.
Prof. Dr. José Sousa Câmara
Dr. Sonia Medina-Escudero
Dr. Rosa Maria de Sá Perestrelo
Guest Editors
Manuscript Submission Information
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Keywords
- Foodomics
- Food fingerprints
- Food compounds
- Food safety
- Food quality
- Food control
- Food contaminants
- Food processing techniques
- Authenticity
- Traceability
- Adulteration
- Consumer protection
- Legislation
- Production technologies and processes
- Molecular and genetic markers
- Geographical origin
- Instrumental techniques
- Pattern analysis
- Chemometrics
- Multivariate statistical analysis
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