Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

In recent years, new and emerging digital technologies applied to food science have been gaining attention and increased interest from researchers and the food/beverage industries. In particular, those digital technologies that can be used throughout the food value chain are accurate, easy to implement, affordable, and user-friendly. Hence, this Special Issue (SI) is dedicated to novel technology based on sensor technology and machine/deep learning modeling strategies to implement artificial intelligence (AI) into food and beverage production and for consumer assessment. This SI published quality papers from researchers in Australia, New Zealand, the United States, Spain, and Mexico, including food and beverage products, such as grapes and wine, chocolate, honey, whiskey, avocado pulp, and a variety of other food products.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- sensory --- physicochemical measurements --- artificial neural networks --- near infra-red spectroscopy --- wine quality --- machine learning modeling --- weather --- consumer acceptance prediction --- data fusion --- emotion recognition --- facial expression recognition --- galvanic skin response --- machine learning --- neural networks --- sensory analysis --- avocado --- cultivars --- preference mapping --- sensory evaluation --- sensory descriptive analysis --- consumer science --- unifloral honeys --- botanical origin --- physicochemical parameters --- classification --- natural language processing --- deep learning --- sensory science --- flavor lexicon --- long short-term memory --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classifications such as protected designation of origin (PDO), protected geographical indication (PGI), etc. guarantee the quality and the origin of the labeled foodstuff.The profiling of volatile components and the aroma of olive oil are key factors in the quality dimension and are affected by various factors and conditions such as cultivar; atmospheric, pedologic, and fostering conditions; the ripening degree; olive and oil storage; and the technology of oil extraction from drupes, as well as the quality of the pre-extraction procedures.In extra virgin olive oil production, as in all kinds of production, the maintenance of high quality standards is assured by the olive fruits’ and the final products’ quality. Modern milling technologies can aid in the direction of quality and safety and thus can be employed in the production of extra virgin olive oil (EVOO), which can be directly consumed without any further manipulation. The overall quality of EVOO should be determined by quality characteristics including sensory analysis, stability, and nutritional value and safety (microbiology, absence of contaminants and toxins), along with authenticity.Food authenticity issues are very important for the food industry due to legislation aspects, economics, quality specifications and conformance, safety concerns, and religious matters. Authentic EVOO should comply with the producer’s declaration regarding the quality of olive fruits, natural components, the absence of extraneous substances, production technology, the geographical and botanical origin, the production year, and the genetic identity. Hence, olive oil authenticity can be implemented by the validation of the application of accurate specifications for olive fruits and the selection of trustworthy suppliers with a quality assurance system in place. Authenticity methodologies will avoid adulteration but will also aid the control of accidental contaminations, e.g., in factories, where several oils are produced or used at the same time, or cross-contaminations.

Technology: general issues --- yeast microbiota --- extra virgin olive oil --- Nakazawaea molendini-olei --- Nakazawaea wickerhamii --- Yamadazyma terventina --- yeast enzymatic activities --- volatile compounds --- sensory analysis --- phenols --- sensory quality --- varietal typicity --- EVOO --- Kalamata PDO --- Koroneiki cultivar --- Greece --- Messinia region --- EU regulations --- quality and chemical parameters --- sterols --- cv. Koroneiki --- cv. Mastoides --- south Peloponnese --- fatty acids --- botanical origin --- authenticity --- Raman --- FT-IR --- virgin olive oil --- quality --- panel test --- VIS-NIR --- ANN --- made in Italy --- minor components --- pigments --- antioxidants --- non-destructive techniques --- ready-to-use --- spectral signature --- artificial intelligence AI --- olive fruits --- storage temperature --- FAEE --- waxes --- phenolic compounds --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classifications such as protected designation of origin (PDO), protected geographical indication (PGI), etc. guarantee the quality and the origin of the labeled foodstuff.The profiling of volatile components and the aroma of olive oil are key factors in the quality dimension and are affected by various factors and conditions such as cultivar; atmospheric, pedologic, and fostering conditions; the ripening degree; olive and oil storage; and the technology of oil extraction from drupes, as well as the quality of the pre-extraction procedures.In extra virgin olive oil production, as in all kinds of production, the maintenance of high quality standards is assured by the olive fruits’ and the final products’ quality. Modern milling technologies can aid in the direction of quality and safety and thus can be employed in the production of extra virgin olive oil (EVOO), which can be directly consumed without any further manipulation. The overall quality of EVOO should be determined by quality characteristics including sensory analysis, stability, and nutritional value and safety (microbiology, absence of contaminants and toxins), along with authenticity.Food authenticity issues are very important for the food industry due to legislation aspects, economics, quality specifications and conformance, safety concerns, and religious matters. Authentic EVOO should comply with the producer’s declaration regarding the quality of olive fruits, natural components, the absence of extraneous substances, production technology, the geographical and botanical origin, the production year, and the genetic identity. Hence, olive oil authenticity can be implemented by the validation of the application of accurate specifications for olive fruits and the selection of trustworthy suppliers with a quality assurance system in place. Authenticity methodologies will avoid adulteration but will also aid the control of accidental contaminations, e.g., in factories, where several oils are produced or used at the same time, or cross-contaminations.

yeast microbiota --- extra virgin olive oil --- Nakazawaea molendini-olei --- Nakazawaea wickerhamii --- Yamadazyma terventina --- yeast enzymatic activities --- volatile compounds --- sensory analysis --- phenols --- sensory quality --- varietal typicity --- EVOO --- Kalamata PDO --- Koroneiki cultivar --- Greece --- Messinia region --- EU regulations --- quality and chemical parameters --- sterols --- cv. Koroneiki --- cv. Mastoides --- south Peloponnese --- fatty acids --- botanical origin --- authenticity --- Raman --- FT-IR --- virgin olive oil --- quality --- panel test --- VIS-NIR --- ANN --- made in Italy --- minor components --- pigments --- antioxidants --- non-destructive techniques --- ready-to-use --- spectral signature --- artificial intelligence AI --- olive fruits --- storage temperature --- FAEE --- waxes --- phenolic compounds --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This reprint presents some recent results from applying original analytical methods to the most renowned hive matrices. Particular consideration was given to methods devoted to the attribution of the origin of honey and propolis, but also studies dealing with the chemical characterization of honey and other hive matrices are here reported. Attention has also been paid to the use of optimized methods of elemental analysis in several hive products for quality and safety purposes, but also for environmental biomonitoring. The treatment of the data was often achieved through multivariate analysis methods, which made it possible to obtain reliable classifications of honeys and propolis according to their botanic or geographical origin.

Research & information: general --- Chemistry --- Analytical chemistry --- propolis --- poplar --- HPLC–Q-Exactive-Orbitrap®–MS analysis --- phenolic glycerides --- essential and non-essential nutrients --- nucleosides --- honey composition --- uridine --- neuropharmacological activities --- filtered honey --- botanical origin --- fluorescence spectrometry --- antioxidant activity --- spectrum–effect relationships --- cluster analysis --- principal component analysis --- multiple linear regression analysis --- sample preparation --- trace element --- toxic element --- spectroanalytical technique --- biomonitoring --- bee pollen --- ascorbic acid --- total ascorbic acids --- dehydroascorbic acid --- HILIC --- honey discrimination --- strawberry-tree --- thistle --- eucalyptus --- asphodel --- attenuated total reflectance --- Fourier transform infrared spectroscopy --- bee products --- multielemental analysis --- ICP-MS --- ICP-OES --- inorganic contaminants --- heavy metals --- honey --- quality standards --- protein --- amylase --- acid phosphatase --- native PAGE --- royal jelly --- proteins --- ProteoMinerTM --- MALDI-TOF-MS --- proteomics --- beehive product --- unedone --- bitter taste --- strawberry tree honey --- LC-ESI/LTQ-Orbitrap-MS --- PCA --- PLS --- aroma composition --- sugar content --- QDA profile --- HMF --- furanic aldehydes --- furanic acids --- homogentisic acid --- cyclic voltammetry --- square wave voltammetry --- RP-HPLC --- bees --- beehive products --- cold vapor atomic fluorescence spectrometry --- toxic metal --- trace elements --- toxic elements --- geographical origin --- strawberry tree

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Honey is a very complex food that requires multiple analytical, statistical and mathematical methods to guarantee honey authentication. This Special Issue contains innovative research on different analytical procedures for the determination of chemical compounds, functional properties, sensory characteristics and pollen profiles for the interpretation of the botanical and geographical origin of honey. This book compiles twelve original studies that address these issues and improve the knowledge of honeys of multiple botanical and geographical origins.

Research & information: general --- Biology, life sciences --- honey --- authentication --- physicochemical parameters --- PCA --- characterization --- Algerian honey --- botanical origin --- biogeographical origin --- safflower (Carthamus tinctorius L.) honey --- chemical analysis --- anti-inflammatory --- antioxidant --- NF-κB --- Nrf-2 --- hydrogen peroxide --- functional food --- bacterial pathogen --- commercial honey --- quality standard --- Babors Kabylia --- sensorial properties --- melissopalynology --- quality parameters --- multivariate analysis --- quality control --- NIR --- modified partial least squares --- linear discriminant analysis --- Silicoflagellata --- diatoms --- pollen --- spores --- autumn heather honey --- Erica manipuliflora Salisb. --- volatiles --- gas chromatography-mass spectrometry --- solid-phase microextraction --- optimization --- response surface methodology --- polyphenols --- phenolic profile --- total phenolic content --- antioxidant activity --- liquid chromatography --- tandem mass spectrometry --- principal components analysis --- light stable isotope mass spectrometry --- ultra-high performance liquid chromatography --- high resolution mass spectrometry --- nuclear magnetic resonance --- principal component analysis --- floral origins --- entomological origin --- mitochondrial DNA --- NADH dehydrogenase 2 --- PCR --- honeydew --- pine honey --- sensory evaluation --- bioactivity --- antimicrobial --- n/a