Special Issue on Food Additives and Contaminants

Food additives are substances added to food to enhance its flavor, texture, color, or to extend its shelf life. Some examples of food additives include artificial sweeteners, preservatives, and food coloring. The contaminants refer to substances that are intentionally or unintentionally added to food, with the potential to have a negative impact on human health. 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 Food Additives and Contaminants.

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

• Antioxidants in food
• Microbial contamination
• Chemical contamination
• Food process contaminants
• Environmental contaminants
• Functions of food additives
• Biological effects of dietary antioxidants
• Additives in meat and poultry products
• Nutritional additives
• Food preservatives
• Food processing technologies
• Effects of food additives on health
• Regulation of food additives

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 Additives and Contaminants” should be selected during your submission.

Special Issue Timetable:

Guest Editor:

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