Advanced Technologies in Detecting Food Fraud and Authenticity
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Analytical Methods".
Deadline for manuscript submissions: closed (24 March 2024) | Viewed by 12274
Special Issue Editor
Interests: food rheology; food authentication and adulteration detection; development of new methods for food characterization
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food authenticity is a major issue due to consumers’ lack of trust in food products. Thus, there is significant interest among the scientific community in developing new methods for authenticating food. Food adulteration presents three main issues: (a) an economical issue generated by the sale of genuine/adulterated products as authentic ones; (b) a legal issue considering that the addition of unstipulated ingredients on food labels is prohibited; and (c) a health issue, because added ingredients may have toxic effects on humans.
In this context, this Special Issue of Foods invites novel contributions concerning any aspect related to food authenticity and adulteration detection with the aim of contributing to the scientific literature on this topic, which will help consumers increase their confidence in the authenticity of food products.
Prof. Dr. Mircea Oroian
Guest Editor
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.
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Keywords
- food
- authenticity
- adulteration
- chemometrics
- methods
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