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Non-destructive Methods in Determining Safety and Quality of Foods
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Non-destructive Methods in Determining Safety and Quality of Foods

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 2020) | Viewed by 5326

Special Issue Editor

Dr. Nicola Caporaso

E-Mail Website
Guest Editor
Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, LE12 5RD, UK
Interests: food science and technology; food chemistry; spectroscopy; food analysis; phytochemicals; sensory analysis; polyphenols; phenolic compounds; hyperspectral image analysis; cereal science; flavour chemistry; near-infrared spectroscopy; coffee; VIS/NIR spectroscopy; olive oil; aroma; SPME-GC/MS; olive oil quality assessment; oil-in-water emulsions
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Methods for non-destructive assessment of food quality are of increasing importance for the food industry and researchers to ensure safe, healthy and high-quality products for the consumer.

Methods such as NIR spectroscopy, remote vision systems and hyperspectral imaging, as well as technologies such as X-ray and NMR-based technologies, are just a few examples.

Meat, dairy products, fruit and vegetables, as well as grains, can be conveniently analysed by various means that do not involve the sample destruction, thus, avoiding waste at the food industry level, but also ensuring that the whole production will be assessed as opposed to a small representative batch.

For research applications, methods that allow non-destructive assessment of food composition or quality, are useful to then use those samples for further analyses, with benefits related to the fundamental understanding of correlations among food constituents or properties.

You are invited to submit your research papers on any aspect related to non-destructive methods for food assessment, from the raw material, to processing and final products, and from both laboratory-based as well as industrial applications.

The final deadline for submitting manuscripts is 20 May 2020. All manuscripts will be peer-reviewed, and manuscripts received before the deadline will be immediately processed.

Dr. Nicola Caporaso
Guest Editor

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

  • Food quality
  • Non-destructive assessment
  • Remote sensing
  • Rapid analysis
  • Food composition
  • Food safety
  • NIR spectroscopy
  • hyperspectral imaging
  • X-ray technologies
  • NMR-based technologies
  • Food chemistry
  • Food science and technology
  • Food analysis

Published Papers (1 paper)

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Review

23 pages, 1953 KiB  
Review
Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications
by Abdo Hassoun, Karsten Heia, Stein-Kato Lindberg and Heidi Nilsen
Foods 2020, 9(6), 767; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9060767 - 10 Jun 2020
Cited by 22 | Viewed by 4959
Abstract
Cooking is an important processing method, that has been used since ancient times in order to both ensure microbiological safety and give desired organoleptic properties to the cooked food. Fish and other seafood products are highly sensitive to thermal treatments and the application [...] Read more.
Cooking is an important processing method, that has been used since ancient times in order to both ensure microbiological safety and give desired organoleptic properties to the cooked food. Fish and other seafood products are highly sensitive to thermal treatments and the application of severe heat can result in negative consequences on sensory and nutritional parameters, as well as other quality attributes of the thermally processed products. To avoid such undesired effects and to extend the shelf life of these perishable products, both the heat processing methods and the assessment techniques used to monitor the process should be optimized. In this review paper, the most common cooking methods and some innovative ones will first be presented with a brief discussion of their impact on seafood quality. The main methods used for monitoring heat treatments will then be reviewed with a special focus on spectroscopic techniques, which are known to be rapid and non-destructive methods compared to traditional approaches. Finally, viewpoints of the current challenges will be discussed and possible directions for future applications and research will be suggested. The literature presented in this review clearly demonstrates the potential of spectroscopic techniques, coupled with chemometric tools, for online monitoring of heat-induced changes resulting from the application of thermal treatments of seafood. The use of fluorescence hyperspectral imaging is especially promising, as the technique combines the merits of both fluorescence spectroscopy (high sensitivity and selectivity) and hyperspectral imaging (spatial dimension). With further research and investigation, the few current limitations of monitoring thermal treatments by spectroscopy can be addressed, thus enabling the use of spectroscopic techniques as a routine tool in the seafood industry. Full article
(This article belongs to the Special Issue Non-destructive Methods in Determining Safety and Quality of Foods)
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