Determination and Identification of Chemical Compounds in Foods
A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".
Deadline for manuscript submissions: 30 September 2024 | Viewed by 6904
Special Issue Editors
Interests: food science; food biochemistry; functional food; functional protein and peptides; bioactive peptides; seed-derived peptide bioactivity
Special Issues, Collections and Topics in MDPI journals
Interests: food science and technology; food sustainability; food quality control; food packaging; biopolymers
Interests: sustainability; nutritional value; food security; proteins and amino acids; antioxidant compounds; lipid fraction; vitamin E
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
It is becoming imperative to describe the determination and identification of chemical compounds in foods as an essential aspect of food analysis.
Analyzing food and food product composition is critical to determine the nutritional value, identify potential allergens and contaminants, ensure food safety, and develop functional foods and nutraceutical molecules with health‐promoting effects, such as by reducing the risk of developing chronic diseases, e.g., cancer, neurodegenerative diseases, and cardiovascular diseases, and modulating immune responses, age-related diseases, and anti-microbial agents.
In recent years, genetically improved food and food products with unconventional ingredients have been elaborated and, e.g., the application of agro-industrial byproducts, insects, yeast, multicellular fungus, macroalgae, microalgae, and unconventional vegetables has been explored.
Such facts have triggered the development of new food products that need to be characterized.
This Special Issue aims to expand the knowledge on chemical compounds of exotic raw materials, byproducts, and unconventional feedstock to explore their potential as a nutrient source, supplementary food, and/or functional ingredient, and to explore their technofunctional properties.
We welcome the submission of original research manuscripts and reviews that explore conventional and analytical techniques, including spectroscopy, chromatography, and mass spectrometry to provide valuable information about nutritional composition, technofunctional characterization, potential contaminants, allergens, and bioactive molecules.
Dr. Ederlan S. Ferreira
Dr. Carolina De Souza
Prof. Dr. Maria Beatriz Oliveira
Guest Editors
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
- chemical composition and potential as a nutrient source, supplementary food, and/or functional ingredient
- technofunctional characterization and potential application of unconventional raw materials on food products
- potential of contaminants and allergens
- associations between contaminants’ environmental exposure and disease-promoting effect
- bioactive molecules and their potential health-promoting effects
- new analytical techniques applied to the determination of chemical compounds in foods
- trends and advances in food analysis methods