Advances in Food and Food By-Products Analysis: Physical Characterization and Nutrient Analysis

Dear Colleagues,

The various properties or parameters that define the quality of food and food by-products can be divided into five groups: colour, structure, texture, rheology and interfacial properties, and composition. There is a range of instrumental methods for objective characterization and measuring of food and food by-products’ structures, physical properties, and nutrient analyses. Various types of modern food analytical techniques have been developed, including chromatography, spectroscopy, rheological techniques, thermal methods, and sensory evaluation to meet the challenge of providing information on the diverse components of these complex food materials. These methods are useful for applications such as new product development, benchmarking, reformulation, and specification. The objective of this Special Issue is to present the procedures and analytical techniques used to analyze physical parameters and the nutrient content of food. Suggested research problems include, but are not limited to, the following topics:

• Thermal properties of food;
• Sensory evaluation techniques;
• Analysis of structure, texture, and rheology of food;
• Application of modern techniques to study specific food and food by-products’ components;
• Stability of food; and
• Water activity of food.

Dr. Magdalena Wirkowska-Wojdyła
Guest Editor

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