Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods: 2nd Edition
A special issue of Sensors (ISSN 1424-8220).
Deadline for manuscript submissions: 20 December 2024 | Viewed by 229
Special Issue Editors
Interests: near-infrared spectroscopy (NIR); sensors; quality; food science; health; food processing; ready-to-eat vegetables
Special Issues, Collections and Topics in MDPI journals
Interests: food science; nutraceutics; sensors; NIRS; food quality
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The development of affordable and more reliable methods of controlling the quality of food and managing crops is imperative in order to maximize productivity and profitability and to minimize the environmental impacts of agriculture.
Visible and near-infrared (VIS–NIR) spectroscopy has contributed to enhancements in the control of food quality by offering the potential to probe the internal quality of fresh fruits, vegetables, cereals, and other edibles. In this Special Issue, original research articles and reviews on the application of VIS–NIR spectroscopy in the control of food quality are welcome.
Dr. Mercedes Del Río Celestino
Dr. Rafael Font Villa
Guest Editors
Manuscript Submission Information
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Keywords
- NIR
- visible
- foods
- spectroscopy
- infrared
- antioxidants
- physico-chemical quality
- chemometry
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