Dear Colleagues,

In modern food production, analysis of food quality and attributes are fundamental. We have seen this tendency emerging over the last several years as we have found more demanding consumers. But also, and in a necessary response to this rise in quality pursuit and consumer care, the authorities are establishing a clear need for food labelling. In complement, and no less important, consumer protection demands from the authorities the execution of the control of contaminants, and potential contaminants. In order to achieve those analyses successfully, it is necessary to separate the target compounds or its families from its matrix. In recent years, we have seen the appearance of new technologies for extraction, providing faster separation from the matrix and very much comparable with validated and well-known traditional tedious and hard labor methods. The new technologies for the extraction involved are directed mainly for the laboratory processes. We can see the preoccupation with increasing the throughput of the laboratory as well as the environmental concern for using preferentially greener technologies, solventless methods, or with the lesser use of them. After this extraction or sample preparation, these compounds will be submitted to a simple or complex analytical method, from gravimetric to mass spectrometry for example. The objective could be food profiling, analysis of content for researching added value compounds, food labelling, authenticity, contaminant analysis, quality control, and value determination, amongst others. One field in particular has been developing in a very interesting way, applying microwave energy in order to accelerate the process of extraction. Microwaves can heat very fast and effectively and promote the use of less or no solvent at all, whilst improving extraction efficiency by rising the pressure. The use of microwaves is widely spread now to digest samples in order to analyze metal contaminants or nutrients. Using similar approaches, the extraction follows a new and potential route for expanding the capabilities of the technology.

Prof. Dr. Jesus Miguel Lopez Rodilla
Prof. Dr. Giancarlo Cravotto
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.

• extraction 
• solventless extraction 
• sensory and technological quality 
• fragrances 
• essential oil 
• contaminant extraction 
• microwave assisted extraction 
• microwave digestion 
• food labelling 
• total fat 
• green digestion methods