## 2 Instrumental Methods Used in Food Analysis
In the article titled \"The Influence of a Chocolate Coating on the State Diagrams and Thermal Behaviour of Freeze-Dried Strawberries\" authored by [PERSON] [PERSON], [PERSON], [PERSON], [PERSON] [PERSON], [PERSON] [PERSON], [PERSON] and [PERSON] [PERSON]. [4], DSC curves, sorption isotherms, glass transition temperature and state diagrams of freeze-dried strawberries and dark and milk chocolate coated freeze-dried strawberries were determined. The obtained results allowed them to conclude that the shape and course of the sorption isotherms of the freeze-dried strawberries and dark and milk chocolate-coated strawberries were influenced by the method of snack preparation. It is worth mentioning that after coating with milk or dark chocolate changes in the hygroscopicity tendency of the freeze-dried strawberries, a significant reduction was observed. Such behaviour can consequently result in improving the shelf life of a final product. In the study of [PERSON] and coauthors [5], the influence of the addition of apple pure and maltodextrin to agar sol on the sorption properties and structure of the dried gel was determined. Additionally, different drying methods were used to determine their effect on the sorption behaviour of apple puree gels. Among the analyzed samples, the air-dried apple puree gels were considered as producing the lowest hygroscopicity and the highest stability at room conditions. In addition, changes in sample composition, namely a decrease in the amount of apple puree from 40 to 25% in dried gels, improved the sorption properties. Based on the obtained results, the authors stated that it is possible to obtain new products with a tailored structure and sorption properties by designing a composition of products and via the application of certain drying methods. In the article titled \"Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin\", [PERSON] and coauthors [6] aimed to study the characteristics (cooking loss, instrumentally measured colour and texture, microbiological quality and sensory properties) of pork loin and the influence of different temperature-time combinations applied in sous vide pork cooking. Based on the obtained results, it was concluded that in the case of cooking at 60 or 65 \({}^{\circ}\)C for 4 h, pork loin showed the most attractive and acceptable sensory traits. Texture attributes were thought to be of most importance for pork perception. Sous vide processing of meat at 60 \({}^{\circ}\)C/4 h caused less cooking loss than at 65 \({}^{\circ}\)C/4 h, however, this was not confirmed for moisture content and sensorially assessed juiciness. Authorsshowed that the applied parameters of sous vide cooking were sufficient to reduce the microflora in the pork loin to the level safe for consumption. In the next article published by [PERSON] and coauthors [7], the profile of volatile organic compounds from pressed apple juice, processed through fermentation and dry hopping was monitored by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry analysis in order to define the process of the occurrence of aroma compounds in cider production. It is worth mentioning that 89 volatile organic compounds, such as higher alcohols, acetate esters, ethyl esters, other esters, aldehydes, ketones, volatile acids, and terpen were detected throughout processing. The authors reported that both the variety of hops and the time taken to complete key processing steps significantly influence the profile and concentration of aroma-important volatile organic compounds in dry-hopped cider. In this Special Issue, a group of articles are provided that aim to study certain food ingredients, components and additives that can affect the quality of the final products.