The Application of Chemometrics in Food Determination
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: closed (30 May 2021) | Viewed by 553
Special Issue Editors
Interests: chemometrics; food; chemical analysis; spectroscopy; IR; Raman; olive oils; environment; discrimination curve resolution; ageing; polymers
2. INRAE-AgroparisTech, UMR914 PNCA, INRAE-AgroParisTech-Univ, Saclay, Paris, France
Interests: food chemistry; chemometrics; vibrational spectroscopy; IR; Raman; front-face fluorescence
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
The determination of foods is currently carried out using techniques that provide data regarding its quality, composition, and sensory attributes. Chemometrics is therefore applied when there is a large and complex dataset, in terms of sample numbers and types of samples, and number of responses. The data provided by various methods (chemical, physical, biological, etc.) are used for authentication of geographical or varietal origin, quality in the sense of nutritional interest, chemical composition, quantitative analysis, stability of specific components at temperature or light (aging), or even to trace adulteration of high value‐added commodities. The focus of this book is to explore a large overview on the use of different chemometrics tools in food science studies. The research areas concern sensor technology, spectroscopic quality control, foodomics, multivariate data analysis, chemometric algorithm developments, and chromatographies. These complementary disciplines have become essential in food sciences, and are an essential component in foods analysis of foods.
Prof. Dr. Nathalie Dupuy
Prof. Dr. Christophe Cordella
Guest Editors
Manuscript Submission Information
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Keywords
- Chemometrics
- Discrimination
- Quality control
- Data fusion
- Metabolomic
- Classification
- Spectroscopy
- Varietal origin
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