Modern Analytical Methods for Food Ingredients
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: 15 June 2024 | Viewed by 239
Special Issue Editors
Interests: analytical methods; validation of analytical methods; optimization of analytical parameters; food analysis
Interests: capillary electrophoresis; forensic chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Necessary for proper body function is the continuous supply of essential nutrients. The food supplied should be optimal in terms of composition as well as of the highest quality that ensures its safe use. Food analysis involves the determination of trace and essential elements and chemical compounds in raw materials of various origins (plant, animal, marine organisms, fungi, or microorganisms) In addition, also included are finished food products, and the monitoring of qualitative and quantitative changes during technological processes and storage. Consideration must also include not only ingredients that have a beneficial effect on the human organism but also those with toxic effects. Therefore, analytical procedures are constantly being developed using modern instrumental methods that allow food products to be examined in terms of their chemical and biological composition. An extremely important aspect in the development of such procedures is the stage of collection and preparation of the sample for measurement. The sample should be representative, and its preparation (for quantitative determinations) should avoid analyte loss and sample contamination and ensure maximum efficiency of analyte isolation from the matrix. The validated parameters should be within the acceptable criteria and should not raise questions concerning the reliability and validity of the analytical results obtained. In the broadest of terms, all original articles, communications, systematic reviews, and mini-reviews on the latest developments and emerging trends in the area of modern analytical methods used for the determination of constituents in food are welcome.
Dr. Justyna Dobrowolska-Iwanek
Dr. Michał Woźniakiewicz
Guest Editors
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. 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.
Keywords
- food analytical methods
- food analysis
- food ingredients
- modern analytical methods
- sample preparation
- green chemistry
