About This Special Issue
The analytical methods employed in quality control of foods exposed to human consumption, for this reason there is an effort of the supervisory bodies and laboratory accredited in accordance with guidelines officers of laws strive to ensure the identity and quality of food. However, for these criteria are satisfied, the methods are normalized, meet prerequisites and generate favorable results. The validation of the methods has for main objective; ensure the reliability of analytical procedures. This special edition has aimed to disseminate the main advances on determination of additives, contaminants, residues and potential metabolites in food of animal origin, vegetable and processed. Original research papers requested on issues involving the development of new methods associated guarantee food safety and public health. Analytic applications expected in advances in the preparation of samples, chromatographic techniques with robust systems of detection and spectroscopy to determine employment non-intrusive rapid.
Aims and Scope:
1. Chromatography’s Methods
2. Evolution in sample preparation
3. Spectroscopy Rapid Methods including technical chemometrics
4. Construction sensors for quality control
5. Contaminants and residues
6. Additives
7. Application in Vigilance Health