Special Issue "Editorial Board Members’ Collection Series in Food Hazards and Food Safety"
Deadline for manuscript submissions: closed (30 May 2023) | Viewed by 2214
Interests: food quality; authenticity; contaminants; analytical methods; NMR; metabolite profiling; chemometrics; nutritional properties
Interests: trace elements in food; speciation analysis; analytical method development; inorganic chemical hazards; nanoparticles characterisation; risks assessment
Food thermal processing is very important for the formation of food flavor. During food thermal processing, various chemical reactions occur, such as the Maillard reaction and caramelization, which produce not only flavor compounds but also chemical food hazards, including acrylamide and 5-hydroxymethylfurfural. Moreover, some natural toxins that accumulate in crops under natural field conditions remain stable during food processing, such as trace metals, aflatoxins, deoxynivalenol, and other mycotoxins. These food hazards have been reported to be carcinogenic, mutagenic or genotoxic to humans. Given the safety of different hazards, there is a need to develop innovative solutions to assess and mitigate the risks of multiple food hazards to the human body. In light of this, the current Special Issue seeks submissions of manuscripts that contribute to food hazard monitoring, mitigation in food processing, toxicological mechanisms, and potential protective agents. All types of articles are welcome this in Special Issue of Foods, including, but not limited to, the following topics:
- Innovative sample pre-treatment methodology for accurate analysis of food hazards in complex food matrices;
- Improved experimental methods using different analytical approaches for multiple food hazards;
- Simultaneous formation pathways of multiple food hazards in food processing;
- Novel strategies to inhibit and/or minimize the formation of food hazards in processed foods;
- Evaluation of the toxic effects and potential mechanisms of food hazards in in vivo/vitro models;
- New health-promoting products that can control or prevent the toxicity of food hazards.
Prof. Dr. Yi Chen
Dr. Petru Jitaru
Dr. Saji George
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. Foods is an international peer-reviewed open access semimonthly 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 2900 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.
- food hazards
- food processing
- analysis methods
- formation pathways
- mitigation strategies
- toxicological effects and mechanisms