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Foods
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Infrared Spectroscopy for Cereals Analysis
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Infrared Spectroscopy for Cereals Analysis

A special issue of Foods (ISSN 2304-8158).

Deadline for manuscript submissions: closed (30 April 2015) | Viewed by 6866

Special Issue Editor

Dr. Glen Fox

E-Mail Website
Guest Editor
Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Australia

Special Issue Information

Dear Colleagues,

This special issue of "Infrared Spectroscopy for Cereals Analysis" is dedicated towards the publication of articles that demonstrate research into new applications of infrared spectroscopy in cereals. The topics can include research on grains, flour and end-use products or plant materials and cover applications such as nutritional components, plant and grain responses to biotic and abiotic stress and food safety (mycotoxins). Novel infrared applications into single kernels of grain will be of particular interest to readers. Papers reporting new calibration approaches are always topical as well.

Dr. Glen Fox
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

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  • infectious diseases
  • chronic diseases
  • biomarker monitoring and discovery
  • pathogen contamination
  • drug compliance
  • plant and animal diseases
  • epidemiological assessment
  • product integrity and authentication
  • bio-energy quality monitoring

Published Papers (1 paper)

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Review

308 KiB  
Review
A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods
by D. Cozzolino, S. Degner and J. Eglinton
Foods 2014, 3(4), 605-621; https://doi.org/10.3390/foods3040605 - 01 Dec 2014
Cited by 10 | Viewed by 6513
Abstract
Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (e.g., amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (e.g., bread, malt, polymers). The use of rapid [...] Read more.
Starch is the major component of cereal grains and starchy foods, and changes in its biophysical and biochemical properties (e.g., amylose, amylopectin, pasting, gelatinization, viscosity) will have a direct effect on its end use properties (e.g., bread, malt, polymers). The use of rapid and non-destructive methods to study and monitor starch properties, such as gelatinization, retrogradation, water absorption in cereals and starchy foods, is of great interest in order to improve and assess their quality. In recent years, near infrared reflectance (NIR) and mid infrared (MIR) spectroscopy have been explored to predict several quality parameters, such as those generated by instrumental methods commonly used in routine analysis like the rapid visco analyser (RVA) or viscometers. In this review, applications of both NIR and MIR spectroscopy to measure and monitor starch biochemical (amylose, amylopectin, starch) and biophysical properties (e.g., pasting properties) will be presented and discussed. Full article
(This article belongs to the Special Issue Infrared Spectroscopy for Cereals Analysis)
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