Applications of Instrumental Methods for Food and Food By-Products Analysis: Volume II
Deadline for manuscript submissions: closed (10 December 2023) | Viewed by 7114
Interests: food chemistry; food byproduct analysis; protein chemistry; carbohydrate chemistry; fat chemistry; methods of bioactive component extraction from food and food byproducts; thermal analysis of food products
Special Issues, Collections and Topics in MDPI journals
Food and food byproduct analysis is a particularly important topic dealing with the development and application of various analytical procedures and methods determining the properties and safety of food and food constituents. It is an important tool not only for defining food quality but also for supporting the investigation of new food products and technologies. The continuous development of methodology and access to modern research equipment enable detailed research on the composition, structure, physicochemical properties, thermal characteristics, and stability of food products, and recently also byproducts of the food industry. Agro-industrial residues currently present little commercial value and are mostly disposed of as an industrial waste. Taking the aforementioned reasons into account, it is imperative to identify properties and potential applications of food by-products, which would fit in with current trends in circular ecology. The objective of this Special Issue is to present procedures and instrumental analytical techniques and methods commonly used to analyze food and food processing byproducts and to discuss their application in food research to detect and characterize specific food components of significance to food science and technology, such as lipids, proteins, and carbohydrates.
Suggested research problems include but are not limited to the following topics:
- Analysis of composition and structure of food and food byproducts using instrumental methods;
- Characteristics of physicochemical properties of food and food byproducts;
- Application of modern thermal techniques to study properties of food, specific food components, and processing byproducts of the food industry;
- Stability, including oxidative stability of food and food byproducts;
- Analysis of food processing byproducts as a source of bioactive substances;
- Application of various extraction techniques assisted by modern methods to isolate bioactive components from food processing byproducts.
Prof. Dr. Agata Górska
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- food by-products
- composition and structure
- instrumental methods
- modern thermal techniques
- oxidative stability
- food processing