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Applied Sciences
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State-of-Art of Improving Food and Water Quality and Analysis
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State-of-Art of Improving Food and Water Quality and Analysis

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

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 2073

Special Issue Editors

Dr. Dan Wu

E-Mail Website
Guest Editor
College of Biosystems and Food Science, Zhejiang University, Hangzhou 310058, China
Interests: food analysis; water analysis; food processing; online inspection
Dr. Huan Cheng

E-Mail Website
Guest Editor
Department of Food Science and Nutrition, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
Interests: modem molecular sensing technology; flavor material analysis
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food and water are essential to human existence. The composition of food and water is related to life and health. With the development of society, there has been great progression in food and water preservation technology; however, there are increasing questions arising concerning pollution. Recently, more attention is being paid to food and water quality and safety. Food and water quality and safety are predominantly assessed by performing food and water analyses. However, with the development of technology for these analyses, some natural active ingredients and slightly polluted ingredients of food and water have also been discovered.

The purpose of this research topic is to present the latest research progress in food and water quality and analysis, including new technology for food analysis and food preservation, and food quality and safety control technology, as well as new technology for water quality analysis, water pollution analysis, water quality andsafety control technology, and so on.

Dr. Dan Wu
Dr. Huan Cheng
Guest Editors

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. Applied Sciences 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 2400 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

  • food quality control
  • food chemistry
  • food analysis
  • food preservation
  • food and water contamination
  • food and water safety
  • flavor analysis
  • functional component analysis
  • water analysis
  • microcontamination analysis

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Published Papers (1 paper)

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Research

23 pages, 1890 KiB  
Article
Distribution of Arabinoxylans and Their Relationship with Physiochemical and Rheological Properties in Wheat Flour Mill Streams as an Effective Way to Predict Flour Functionality
by Piotr Lewko, Agnieszka Wójtowicz and Marek Gancarz
Appl. Sci. 2023, 13(9), 5458; https://doi.org/10.3390/app13095458 - 27 Apr 2023
Cited by 6 | Viewed by 1558
Abstract
The aim of the study was to evaluate wheat flour fractions and the relationships between the rheological properties of wheat flour mill streams with arabinoxylans content to predict flour functionality. The tested wheat variety was IS Laudis and an industrial milling station with [...] Read more.
The aim of the study was to evaluate wheat flour fractions and the relationships between the rheological properties of wheat flour mill streams with arabinoxylans content to predict flour functionality. The tested wheat variety was IS Laudis and an industrial milling station with several roll sections was employed to reach 30 passages of flour streams. Each mill stream fraction was analyzed separately. Several physiochemical (moisture, ash content, falling number, wet gluten content, gluten index, and damaged starch content) and rheological properties were evaluated by means of utilizing various test apparatus and techniques. The total content of non-starch polysaccharides and arabinoxylans, as well as soluble and insoluble fractions were investigated. Results showed significant differences between the mill streams in terms of the content of physicochemical parameters and rheological properties, as well as in soluble and insoluble fractions of non-starch polysaccharides and arabinoxylans. The relationships between the tested parameters and PCA analysis can be useful for millers who can then select and blend several flour streams to obtain a maximum amount of flour with specified characteristics. A better understanding of the origin and function of different fractions and the role of arabinoxylans and their fractions in the milling process will allow the development of wheat flour blends with the desired functionality. Flours from late reduction and sizing passages (C and R) as well as from sorting filter (V) streams showed high ash content as well as T-NSP and T-AX levels, so the final content of NSP in flour blends may be balanced by the application of the proper amount of C6–C7 and R5 stream flours. Full article
(This article belongs to the Special Issue State-of-Art of Improving Food and Water Quality and Analysis)
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