Separation and Extraction Techniques in Food Processing and Analysis

Dear Colleagues,

Food and the means of obtaining it have always been the most important goal in human life, as it is food that ensures the maintenance of our basic life processes. But today, it is important not only to obtain food but also to safeguard its quality and processing, as these affect our health.

Separation and extraction techniques are crucial in both food processing and analysis. Many simple processes are used in food production, for example, filtration, extraction, centrifugation, sedimentation, etc. More advanced techniques are often used in sample processing for analytical purposes, including solid-phase extraction, solid-phase microextraction, dispersive liquid–liquid microextraction, and many others. Developing and optimizing separation and extraction methods are essential for achieving good food quality and reducing production costs, as well as in analytical chemistry to increase laboratory productivity and improve selectivity, precision, and detection. It is also important to develop methods with low environmental impact. Proper control and qualitative and quantitative analysis of food products are critical for food quality and safety, and modern analytical methods allow both the appropriate isolation of food contaminants and their determination.

This Special Issue on “Separation and Extraction Techniques in Food Processing and Analysis” seeks high-quality works focusing on the latest advances in food processing and analysis. Topics include but are not limited to the following:

• Improved food processing methods characterized by low cost and negligible environmental impact;
• The search for valuable food constituents like antioxidants, etc.;
• The development of green separation and extraction methods.

Prof. Dr. Agnieszka Zgoła-Grześkowiak
Dr. Magdalena Ligor
Dr. Tomasz Grześkowiak
Guest Editors

Manuscript Submission Information

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