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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

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Food is a source of nutrients but it also provides basic pleasure and aesthetic experiences. Acceptance, food choice, and consumption are affected by many factors, including both intrinsic and extrinsic factors and cues, as well as consumer characteristics. Food-elicited emotions are becoming a critical component in designing products that meet consumers’ needs and expectations. Several studies have reported on the presence of emotional responses to food and the relationships of these to product acceptability, preference, and choice. This Special Issue brings together a small range of studies with a diversity of approaches that provide good examples of the complex and multidisciplinary nature of this subject matter.

History of engineering & technology --- food values --- positive anticipated emotions --- attitude toward the brand --- attitude toward eating a hamburger --- purchase intention --- maize tortilla --- consumer behavior --- sensory profile --- texture --- physico-chemical parameters --- alcohol --- impulsivity --- emotional intelligence --- sensation seeking --- Italian consumers --- food attitudes --- psychological trait --- sociodemographic variables --- ethnic food --- consumer perception --- emotion --- purchase intent --- salads --- visual cues --- consumer behaviour --- wine attribute --- sherry wine --- gender --- food safety --- take-away food --- online public opinion --- emotional analysis --- topic analysis --- natural language processing --- food-evoked emotions --- sensory liking --- consumer acceptance --- food choice --- food intake and consumption

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The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.

Technology: general issues --- quinoa --- millet --- sorghum --- rice --- gluten-free bread --- rapeseed press cake --- fats --- biscuits --- antioxidant capacity --- sensory analysis --- consumer acceptance --- response surface methodology --- buckwheat flour --- dough rheology --- particle size --- optimization --- wheat flour --- salt reduction --- legislative recommendations --- bread making --- salt replacement --- bread quality --- pomace --- peel --- rheology --- bread properties --- roasted flaxseed flour --- GC/MS --- aroma --- antioxidant activity --- sensory evaluation --- fiber --- macro and microelements --- grape peels --- heat-moisture treatment --- pasta --- functional ingredients --- wholegrain flour --- wholemeal flour --- milling technology --- granulation --- starch damage --- germination --- lentil --- soybean --- microstructure --- ascorbic acid --- bread --- dough --- farinograph --- rosehip powder --- n/a

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The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.

Technology: general issues --- quinoa --- millet --- sorghum --- rice --- gluten-free bread --- rapeseed press cake --- fats --- biscuits --- antioxidant capacity --- sensory analysis --- consumer acceptance --- response surface methodology --- buckwheat flour --- dough rheology --- particle size --- optimization --- wheat flour --- salt reduction --- legislative recommendations --- bread making --- salt replacement --- bread quality --- pomace --- peel --- rheology --- bread properties --- roasted flaxseed flour --- GC/MS --- aroma --- antioxidant activity --- sensory evaluation --- fiber --- macro and microelements --- grape peels --- heat-moisture treatment --- pasta --- functional ingredients --- wholegrain flour --- wholemeal flour --- milling technology --- granulation --- starch damage --- germination --- lentil --- soybean --- microstructure --- ascorbic acid --- bread --- dough --- farinograph --- rosehip powder --- n/a

Choose an application

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

The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, this Special Issue reveals the experience of authors regarding the use of plants’ ingredients as a valuable strategy to improve the nutritional profile of food products, contributing to the reduction in nutrient deficiencies, or to make products for special nutrition such as low-sodium or gluten-free ones. The quality of the raw materials, the processing techniques, and the potential of certain vegetable byproducts from fruits or oilseeds represent key aspects for obtaining qualitatively enhanced food products. Furthermore, current approaches to diversify the range of bakery and pasta products which offer health benefits to consumers are also presented in this Special Issue.

quinoa --- millet --- sorghum --- rice --- gluten-free bread --- rapeseed press cake --- fats --- biscuits --- antioxidant capacity --- sensory analysis --- consumer acceptance --- response surface methodology --- buckwheat flour --- dough rheology --- particle size --- optimization --- wheat flour --- salt reduction --- legislative recommendations --- bread making --- salt replacement --- bread quality --- pomace --- peel --- rheology --- bread properties --- roasted flaxseed flour --- GC/MS --- aroma --- antioxidant activity --- sensory evaluation --- fiber --- macro and microelements --- grape peels --- heat-moisture treatment --- pasta --- functional ingredients --- wholegrain flour --- wholemeal flour --- milling technology --- granulation --- starch damage --- germination --- lentil --- soybean --- microstructure --- ascorbic acid --- bread --- dough --- farinograph --- rosehip powder --- n/a