About this Research Topic
Food is essential for supporting humans’ daily activities, providing energy and meeting nutritional requirements through fundamental amino acids, carbohydrates, proteins, vitamins, minerals, and other chemical compositions. These compositions are sometimes further enriched by fermentation, cooking, and other processing methods, all of which are closely related to human health. Consequently, the quality, safety, and functionality of food is becoming an increasingly significant concern.
Non-destructive technologies have been intensively employed in food and agricultural byproducts. From the food safety point of view, any adulteration, contamination, and pathogenic infection not only reduces the nutritive and functional properties but also generates a serious foodborne illness. Therefore, technologies that can significantly improve or noninvasively detect the quality of the foodstuffs are highly required.
To fully ensure food quality and safety, it is urgent to rapidly or non-invasively inspect food components in their native states. Highly advanced chemometric procedures and algorithms that are associated with rapid/non-destructive technologies enable the analyses of spectral data and the explanation of the relationship between parameters and spectra. Monitoring complex parameters will require simpler, faster, and more precise models.
In this Research Topic, we welcome all types of articles, such as original research studies, numerical studies, and comprehensive reviews, relating to topics including but not limited to:
- Food structural biology and emerging non-destructive technologies
- The application of recent state-of-the-art novel emerging technologies coupled with chemometrics analysis to ensure and maintain the safety and quality of agri-food products or functional foods
- New chemometric approaches to improve the accuracy and performance of non-destructive technologies
Non-destructive technologies have been intensively employed in food and agricultural byproducts. From the food safety point of view, any adulteration, contamination, and pathogenic infection not only reduces the nutritive and functional properties but also generates a serious foodborne illness. Therefore, technologies that can significantly improve or noninvasively detect the quality of the foodstuffs are highly required.
To fully ensure food quality and safety, it is urgent to rapidly or non-invasively inspect food components in their native states. Highly advanced chemometric procedures and algorithms that are associated with rapid/non-destructive technologies enable the analyses of spectral data and the explanation of the relationship between parameters and spectra. Monitoring complex parameters will require simpler, faster, and more precise models.
In this Research Topic, we welcome all types of articles, such as original research studies, numerical studies, and comprehensive reviews, relating to topics including but not limited to:
- Food structural biology and emerging non-destructive technologies
- The application of recent state-of-the-art novel emerging technologies coupled with chemometrics analysis to ensure and maintain the safety and quality of agri-food products or functional foods
- New chemometric approaches to improve the accuracy and performance of non-destructive technologies
Keywords: Emerging technologies, food quality, food function, chemometrics, non-invasive, food safety
Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.
