Special Issue on Food Chemistry

Food chemistry focuses on the chemical composition, processes, and interactions that determine the quality, safety, and nutritional value of food. It invites research that explores the roles of proteins, lipids, carbohydrates, vitamins, minerals, flavors, and additives in food systems, as well as the effects of processing, storage, and packaging. Topics may include food safety, allergen detection, functional foods, food preservation, and the development of analytical methods for food analysis. This issue aims to advance scientific understanding of how chemistry influences food properties and contributes to innovation in food production and quality control.

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

• Analytical methods in food chemistry
• Antioxidants in food
• Enzymatic browning
• Food additives
• Food allergens
• Food aroma compounds
• Food carbohydrates
• Food colorants
• Food enzymology
• Food flavor chemistry
• Food lipids
• Food preservatives
• Food proteins
• Food toxicology
• Functional foods
• Lipid oxidation
• Maillard reaction
• Mineral bioavailability
• Nutritional biochemistry
• Vitamin stability

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

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue - Food Chemistry” should be selected during your submission.

Special Issue Timetable:

Guest Editor:

Dr. Liege Aguiar Pascoalino

Nutrition and Food Chemistry, University of Porto, Portugal

For further questions or inquiries, please contact Editorial Assistant at fns@scirp.org.