Special Issue "New and Clean Technologies for Extraction Using Microwave Energy"
Deadline for manuscript submissions: 10 March 2022.
Interests: meat; extraction methods; purifications and identification of food components; essential oils; food contaminants; polyphenolic compounds; bioactive compounds
Interests: enabling technologies ind food extraction and processing; microwaves; ultrasound; hydrodinamic cavitation; SC-CO2; green solvents; bioactive natural products
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Special Issue in Molecules: Green Production of Bioactive Natural Products
Special Issue in Catalysts: Enabling Technologies toward Green Catalysis
Special Issue in Molecules: Green Extraction of Natural Product: Innovative Techniques, Alternative Solvents and Original Procedures
Special Issue in Applied Sciences: Acoustic and Hydrodynamic Effects in Food Processing
Special Issue in Molecules: Green and Sustainable Solvents
Topical Collection in Molecules: Preanalytical Methods for Natural Products Production
Special Issue in Molecules: Enabling Technologies for Chemical Process Intensification: From Lab to Industrial Applications
Special Issue in Catalysts: Sustainable Catalysts for Biofuel Production
Special Issue in Molecules: New Biologically Active Substances from Plants and Animals of the Pacific Region
Special Issue in Molecules: Exclusive Papers of the Editorial Board Members (EBMs) of the Green Chemistry Section of Molecules
Special Issue in Processes: Redesign Processes in the Age of the Fourth Industrial Revolution
Special Issue in Processes: Feature Review Papers in Advanced Process Systems Engineering
Special Issue in Processes: Selected Papers from the First International Electronic Conference on Processes: Processes System Innovation (ECP2022)
Special Issue in Molecules: Exclusive Review Papers in Green Chemistry
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
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 papers will be 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 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.
- Solventless Extraction
- Sensory and technological quality
- Essential Oil
- Contaminant Extraction
- Microwave Assisted Extraction
- Microwave Digestion
- Food Labelling
- Total Fat
- Green Digestion Methods
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
- Roberto Boschini, “Fatty acid profile determination using Microwave Extraction Methodologies”, Milestone
- João Gonçalo Lourenço, “Total Fat in a new extraction methods for olive”, Aemiteq