Application of Spectroscopy in Food Contamination
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: closed (30 September 2022) | Viewed by 378
Special Issue Editor
Interests: identification of fungal composts and toxic components of fungi; analysis of chemical risks of food safety; verification of the origin of food samples
Special Issue Information
Dear Colleagues,
There are many potential contaminative sources for foods in the process of production and transportation, such as the residues of pesticide and veterinary drugs, mycotoxins, etc. Food analytical technologies play a crucial role in ensuring the quality of foods. Spectral technologies such as Raman, Infrared Spectroscopy, GC-MS, HPLC-MS, NMR are widely used in the field of biology, environment, and food for their advantageous properties, such as the fact that they are rapid and high-efficiency. In the food industry, spectral analysis can be applied in wine, tea, milk, meat, vegetable, fruit, oil, seafood, grain, and so on, and in many aspects, such as origin tracing, authenticity identification and quality detection, etc. The technology provides a way for food analysis and quality control. We welcome contributions that focus on the application of spectral technologies in food contamination. Please join us in promoting the relevant research advances.
Dr. Péter Fodor
Guest Editor
Manuscript Submission Information
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Keywords
- food analysis
- contamination
- mycotoxin
- spectral technology
- food quality
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