Special Issue "Food and Flavor Chemistry"
Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 1745
Interests: chemical components; nutrients; food additives; flavors; undesirable substances; analysis
Food comprises chemical components in several particle forms—molecules, atoms, ions, etc. The chemical components of the food determine its properties, including physical, chemical, functional, nutritional, toxicological and sensory properties. Therefore, the evaluation and characterization of food quality, safety and functionality invariably involves the analysis of the food’s chemical components.
This Special Issue focusses on sophisticated quantitative and qualitative chemical analyses of any food or flavor chemical substance, typically based on data generated by GC-MS, LC-MS, NMR or related modern methodologies. High-quality and accurately replicated analyses of all types of food and beverages will be accepted, including functional foods and nutraceuticals. Papers discussing new methodologies are welcome, provided that the described procedures and methods are substantially new and novel (i.e., published for the first time). Papers reporting the analysis and characterization of the chemical components of innovative food products, ingredients and additives are also welcome.
Analyses of food may include data on energy yields, carbohydrates (including sugar alcohols and sweeteners), polysaccharides, fats and oils, proteins, vitamins, minerals and selected biologically active compounds, which may include alkaloids, antioxidants, flavonoids, sulfur-containing substances and tannins. Analyses of flavor substances may include essential oils and other volatile substances, as well as compounds responsible for sweet, sour, salty, bitter and umami tastes.
Dr. Muthulisi Siwela
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.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Diversity is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 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.
- chemical components
- food additives
- undesirable substances