Food Chemistry: Food Quality and New Analytical Approaches II
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Natural Products Chemistry".
Deadline for manuscript submissions: closed (31 May 2024) | Viewed by 2475
Special Issue Editors
Interests: food chemistry; natural products chemistry; nutraceuticals; mass spectrometry polyphenols; chemoprevention
Special Issues, Collections and Topics in MDPI journals
Interests: food chemistry; natural products chemistry; nutraceuticals; mass spectrometry polyphenols; chemoprevention
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The term “food quality” represents a multi-faceted concept that comprises a wide range of food characteristics aside from sensory properties, ranging from health-related properties (e.g., nutritional and nutraceutical aspects) to safety concerns (e.g., the absence of contamination, fraud, or chemical changes during processing and storage) and socio-cultural considerations (e.g., geographical origin). If a sensory evaluation often meets consumers’ expectations and subjective acceptance criteria, other features can be scientifically (and thus objectively) evaluated. For this purpose, a number of analytical strategies have been successfully exploited, and new approaches are continuously being developed, which increasingly pose a challenge to the scientific community.
This Special Issue aims to collect valuable contributions to these topics, in the form of both original research papers and review articles.
Dr. Simona Piccolella
Prof. Dr. Severina Pacifico
Guest Editors
Dr. Marialuisa Formato
Guest Editor Assistant
Manuscript Submission Information
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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 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 composition analysis
- chemical characterization
- extraction procedures
- spectroscopy
- mass spectrometry
- authenticity
- food fraud
Related Special Issue
- Food Chemistry: Food Quality and New Analytical Approaches in Molecules (13 articles)