Special Issue "Identification and Analysis of Compounds in Food Samples"
Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 2025
Interests: food chemistry; gas chromatography; solid phase microextraction; bioactive compounds; volatiles; Maillard reaction; thermall processing; sensomics
Food production is now focused on developing a wide range of products, from “superfoods” to “meat alternatives”. They are dedicated to a specific group of consumers, such as vegans and vegetarians, sportsmen, or breastfeeding mothers. Determination of volatile and non-volatile chemical markers plays an important part in food characterization. Therefore, analysis of food covers modern methods to determine food safety, including environmental and process contaminants, toxins, allergens, microbes, food authenticity and origin, as well as the quality of food that could be characterized by flavor and aroma, and products’ shelf-life. Food is a composition of various chemical compounds that may come from raw materials or may arise during thermal processing, for example via Maillard reaction or fermentation processes. The molecules identified in food products are mostly vitamins, minerals, bioactive compounds (e.g. flavonoids, phenolic acids), aroma compounds (aldehydes, alcohols, ketones, pyrazine, furan derivatives, esters, and terpenes). The techniques of compound determination, identification, and extraction are constantly developing, in the so-called OMICS field of research (volatolomics, metabolomics, proteomics, sensomics), which can be presented separately but also be a basis of multidisciplinary research. Therefore, the aspect of identification and analysis of compounds in food material is a subject-of-interest to this special issue.
Therefore, it is my pleasure to invite you to contribute your research article, communication, or review in this Special Issue dedicted to techniques of active compounds identification in varied food samples.
Dr. Małgorzata Starowicz
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 100 words) can be sent to the Editorial Office for announcement on this website.
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. Separations is an international peer-reviewed open access monthly 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 2000 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.
- food samples
- quantitative analysis
- active compounds
- aroma compounds
- volatiles determination
- analytical methods
- flavor formation