Special Issue on Research of Carbohydrate in Food

A carbohydrate is a large biological molecule, which consists only of carbon (C), hydrogen (H), and oxygen (O), usually with a hydrogen: oxygen atom ratio of 2:1 (as in water). In food science carbohydrate often means any food that is particularly rich in the complex carbohydrate starch (such as cereals, bread, and pasta) or simple carbohydrates, such as sugar. The carbohydtate in foods is very important to the health of human. The goal of this special issue is to provide a platform for scientists and academicians all over the world to promote, share, and discuss various new issues and developments in the area of research of carbohydrate in food.

In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring research of carbohydrate in food. Potential topics include, but are not limited to:

• Monosaccharides in food
• Use in living organisms
• Disaccharides in food
• Sugar in metabolism
• Natural saccharides
• Starch in cereals

Authors should read over the journal’s Authors’ Guidelines carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System.

Please kindly notice that the “Special Issue” under your manuscript title is supposed to be specified and the research field “Special Issue - Research of Carbohydrate in Food” should be chosen during your submission.

According to the following timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

fns@scirp.org