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Special Issue "Foods Quality Assessed by Chemometrics"
Deadline for manuscript submissions: 31 January 2020.
Interests: functional foods; biopolymers; probiotics; food quality; bioprocess engineering
Food market globalisation, food security, as well as increasing consumer demand for safe, minimally-processed and wholesome food, impose the need to establish new approaches to identify and assess food quality markers. Nowadays, food industry stakeholders are challenged to promote food quality meeting several prerequisites encompassing sustainable and eco-green processing, increased shelf-life without safety, sensory satisfaction and nutritional value compromises. In addition, food fraud related to deliberate product mislabelling or economically intended adulteration, is of major concern for both industry and regulatory authorities due to cost and public health implications. Notwithstanding a great number of state-of-the-art analytical tools available for food quality fingerprinting their use in most of the cases results in highly complex and big dataset. In this context, chemometrics tools, such as optimisation designs, supervised and unsupervised exploratory analyses and multivariate regression modelling, are commonly implemented as part of food quality assessment.
In this Special Issue, we aim at publishing innovative research and review papers on: Food authenticity and adulteration case studies, foodomics, mathematical modelling and optimisation of food industry relevant unit operations including bioprocessing and food waste valorisation, optimisation of food composition, nutritional value, storage stability and consumers’ acceptability, as well as prediction of food shelf-life, adopting chemometrics assisted instrumental and sensory data analysis approaches.
Dr. Christos Soukoulis
Dr. Christelle Andre
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 papers will be 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 monthly 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 1200 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.
- Food quality
- Food authenticity
- Food safety
- Sensory quality and consumers’ preference
- Food product development
- Process optimization and modelling
- Data mining
- Bioactive compounds
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: Estimation of minced pork microbiological spoilage through Fourier-transform infrared and visible spectroscopies and multispectral vision technology
Authors: Lemonia-Christina Fengou, Evgenia Spyrelli, Alexandra Lianou, Panagiotis Tsakanikas, Efstathios Z. Panagou, George-John E. Nychas
Affiliation: Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece
Abstract: The aim of this work was the evaluation of the microbiological quality of minced pork by means of spectroscopy-based approaches in tandem with multivariate data analysis. Minced pork patties were stored aerobically at different isothermal (0, 4, 8 and 12 °C) and dynamic temperature conditions, and at regular time intervals duplicate samples were subjected to (i) microbiological analyses, (ii) Fourier-transform infrared (FTIR) and visible (VIS) spectroscopy measurements, (iii) and multispectral image (MSI) acquisition. Partial-least squares regression models were calibrated and externally validated using the microbiological/spectral data collected at the isothermal and dynamic temperature storage conditions, respectively. All three tested sensors exhibited a considerable potential for the prediction of the total mesophilic microbial populations of minced pork, with the FTIR and MSI models, however, outperforming the one based on VIS data. The RMSE of prediction of the developed FTIR, MSI and VIS models was 0.853, 0.965 and 1.034, respectively, while the corresponding R2 values were 0.856, 0.815 and 0.788.