New Insights into Food Analysis Methods

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: 10 May 2024 | Viewed by 696

Special Issue Editors

Department of Meat and Fat Technology, Prof. Waclaw Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
Interests: food analysis; lipid analysis; oleogels; acrylamide; texture anaylsis
Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: gluten free foods; instant foods; food quality; food additives; bioactive compounds; cereal bars; oleogels; zero waste
Special Issues, Collections and Topics in MDPI journals
Institute of Food Sciences, Department of Food Technology and Assessment, Division of Fat and Oils and Food Concentrates Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska St. 159c, 02-776 Warsaw, Poland
Interests: new directions for the use of food industry waste products; food packaging; oleo gelation; structuring substances; fats
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food analysis is essential to determine the safety and quality of food. With the development of new technologies, we are now able to detect smaller amounts of various substances, nutrients and contaminants. Moreover, optical techniques and imaging techniques, rheology and texture analysis are becoming increasingly popular among food technologists and scientists, providing real-time results and serving as tools to predict changes and control production processes. Additionally, finding the existence of new relationships between food ingredients, environmental factors, production methods and storage conditions using statistical and mathematical analyses makes it possible to calculate the impact of various factors on food quality and safety with increasing accuracy. This Special Issue is focused on new insights into food analysis methods and how their application can help detect or predict the occurrence of chemical or biological hazards as well as changes in the shelf-life, nutritional value and quality of products.

Dr. Sylwia Onacik-Gür
Prof. Dr. Katarzyna Marciniak-Lukasiak
Prof. Dr. Anna Zbikowska
Guest Editors

Manuscript Submission Information

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Keywords

  • food analysis
  • food quality
  • food safety
  • nutritional value
  • analytical techniques

Published Papers (1 paper)

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Review

50 pages, 4453 KiB  
Review
Critical Review of Techniques for Food Emulsion Characterization
Appl. Sci. 2024, 14(3), 1069; https://doi.org/10.3390/app14031069 - 26 Jan 2024
Viewed by 565
Abstract
Emulsions have garnered significant attention within a variety of industries, including pharmaceuticals, food production, and cosmetics. The importance of emulsions across these sectors is attributed to their versatility and unique properties, such as increased interfacial area and the ability to deliver compounds insoluble [...] Read more.
Emulsions have garnered significant attention within a variety of industries, including pharmaceuticals, food production, and cosmetics. The importance of emulsions across these sectors is attributed to their versatility and unique properties, such as increased interfacial area and the ability to deliver compounds insoluble in water or to mask the flavor of unpalatable ingredients. A comprehensive and precise assessment of the physicochemical properties, structural features, and stability of emulsions is an indispensable phase in the pursuit of new formulations and the improvement of manufacturing protocols. The characterization of emulsions encompasses an array of methodologies designed to determine their attributes, such as droplet size, distribution, concentration, surface charge, and others. In this review, we explore the techniques most frequently used to characterize emulsions and critically assess the significance each method holds in understanding the behavior and predicting the stability of emulsions. We elucidate the basic principles of these methods while emphasizing what information can be gathered from them, and how to effectively interpret this information to optimize the properties of emulsions, crucial from the standpoints of food and other industries, such as long-term stability and easy processing. Full article
(This article belongs to the Special Issue New Insights into Food Analysis Methods)
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