Magnetic Resonance and Vibrational Spectroscopy and Imaging in Food Analysis

Dear Colleagues,

Over the past two decades, there have been remarkable changes in the way we analyze the physical, chemical, and sensory properties of fresh and processed food products with the progressive replacement of traditional wet analytical methods (destructive, laborious, time-consuming, requiring the use of hazardous chemicals) with new, fast, non-destructive physical methods where the analysis is performed in a single step, after validation, and without the use of chemical reagents. In this Special Issue, entitled Magnetic Resonance and Vibrational Spectroscopy and Imaging in Foods Analysis, we will be accepting original papers and review articles dealing with the application of magnetic resonance and vibrational spectroscopy methods in food analysis performed in the laboratory, field, factory, warehouse and even supermarket. Applications of high and middle resolution nuclear magnetic resonance spectroscopy (NMR), low field NMR relaxometry and diffusometry, magnet resonance imaging (MRI), and electron spin or electron paramagnetic resonance (EPR), as well as applications of rotational vibrational spectroscopy, such as near (NIR) and mid infrared (MIR) and Raman spectroscopy and imaging applied to food science and technology are welcome. With new magnetic resonance and vibrational methods, food analyses have become faster, more accurate, and better able to determine several parameters per analysis without destroying the sample (non-destructive methods) or in some cases without even having to open their sealed packages (non-invasive methods). Many advances also include the development of new equipment (some even portable), easier access, greater sensitivity, better resolution, lower detection and quantification limits, and the use of computational procedures known as chemometrics or machine learning methods.

Prof. Dr. Luiz Alberto Colnago
Prof. Dr. Luis E Rodriguez-Saona
Prof. Dr. Zeev Wiesman
Guest Editors

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