Advances Research of Volatile Compounds, Composition, Stability and Thermal Behavior of Foods

Dear Colleagues,

In this Special Issue of Foods, we invite the submission of manuscripts (articles, review, short communication, mini review, case study) related to spectrophotometric techniques (AAS, ICP, UV-VIS, IR, MS, NMR), chromatographic characterization (CG, HPLC, TLC) and other physical–chemical techniques of food analysis, as well as research concerning the thermal behavior of solid foods. In this Special Issue, we will aim to include new methods or procedures of food treatment to ensure the stability of food products with less sensory and compositional changes. Thermal treatment has been the most widely utilized technique in the sterilization of foodborne pathogens, inactivating enzymes, drying, thawing and extracting bioactive compounds. Although this method is convenient and can ensure food safety, it alters, or can even destroy, the sensory, nutritional and physicochemical properties of food. The use of ultra-high performance liquid chromatography coupled to mass spectrometry is increasing as a valid method/platform in food science for assessing food quality, safety and traceability in a robust, efficient, sensitive and cost-effective way. Volatile organic compounds with low odor thresholds make significant olfactory contributions to solid food flavor. Advanced spectroscopic techniques and chemometric tools can have great applications in food science and technology, as well as in achieving consumer confidence.

Potential topics include, but are not limited to:

• Thermal behavior of solid food products.
• Flavor analysis of foods and volatile profile.
• Volatile compounds in food and their transformation during process.
• Volatile oils used for improvement the food stability.
• Chromatographic methods in food analysis.
• Spectroscopic methods in food analysis.
• Physico-chemical characterization and metal content in drinking water.
• Metal composition of foods.
• Food active packaging.
• Superior valorization of food raw materials.

Dr. Dippong Thomas
Guest Editor

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 250 words) can be sent to the Editorial Office for assessment.

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. Foods 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 2900 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.